A focus on Sensory Science careers

Abstract

Insights from an interview between the Editor and Kate Bailey, Principal Sensory and Consumer Scientist and member of the IFST's Special Interest Group on Sensory Sciences (SSG).

KB: I was always curious about how the world worked in general, so I was leaning towards a scientific career, and fascinated once I found out how the components of food nourish the human body. After a false start in another science degree, I met someone who was researching a PhD following a Food Science degree, and realised that was the perfect combination as it covers so many different aspects from chemistry, biology and physics, to production, development and sensory.

Having enjoyed my degree at Leeds, and spent a few years in applications and product development, while in NPD at Mars I was offered the opportunity to do a job swap for a year with a colleague in Sensory. This was to build on my interest in consumer centric design. Once I had spent a year in Sensory, I never looked back!

Even now, I find it very useful to have studied Food Science as it covers such a wide range of topics, and also my time spent in development is great when planning out projects, and empathetically looking after my stakeholders’ needs.

KB: My current role is 50:50 European and Global. On the European side, I love working with my Snacks and PMSS (Prepared Meals, Soups, Stocks & Dressings) teams on customer and proactive projects, helping to solve challenges such as nutritional optimisation, and understanding consumer perceptions across Europe.

Globally, I am responsible for coordinating projects that happen across multiple sites (and time zones!), ensuring we use best practice to align research plans and timelines. I am also proactively looking at new methodologies and technologies from rapid methods to AI, to evaluate the benefits for Kerry.

KB: It always comes down to time and resources, but mostly time! Both in our teams, and as a business we are always looking at the most efficient, yet scientifically robust way of doing things. For us as a Sensory & Consumer European team and global function, this means addressing timelines realistically upfront, challenging and being flexible where it's possible. We are also investigating and trialling rapid methods, and assessing use cases, as well as how technology can aid us in this space.

KB: I referred to it before, it was the ‘year’ spent in sensory. Back then, sensory wasn’t on my radar at all, but living through how the methodologies and outputs gave us the information on how to keep giving consumers the best experiences possible through food & beverages was illuminating.

Another aspect of my career that people are often surprised by is that before I worked at Kerry, I worked at JLR (Jaguar Land Rover). While my job title was Perceived Quality Engineer, the objective of my role was similar – to understand what drives different aspects of the consumer experience, and help the Design and Engineering functions to optimise them.

KB: There are so many options out there, and it's easier to change career course now more than ever, so don’t feel like you are stuck with your first role out of college or university. It has been great to work in different areas and positions in the food industry, and use my skills in a totally different way in the car industry.

Also ask if you see an opportunity to work in an area you are passionate about! I had been enthusiastic about consumer focus and had worked on that area within my product development role, which lead directly to the opportunity within Sensory.