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Applied Sensory & Consumer Science Certificate Program
Applied Sensory & Consumer Science Certificate Program Information Session 211SNF355
Join us for this information session to learn more about the UC Davis Applied Sensory and Consumer Science certificate program. Hear from program staff, instructors and alumni about program benefits, requirements and curriculum and how training from UC Davis Continuing and Professional Education can benefit you!

Aug 3, 2021 11:00 AM in Pacific Time (US and Canada)

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Rebecca N. Bleibaum, M.A.
President/Chief, Sensory Intelligence @dragonflysci
Bleibaum has over 30 years of experience in applied research from Tragon Corporation, Dr. Herbert Stone & Joel L. Sidel’s first intern, and most recently as their Chief Sensory Officer. She is a co-developer and instructor of UC Davis CPE's popular and long-running “Applied Sensory & Consumer Science” program. In 2016, she was awarded the prestigious UC Davis CPE Outstanding Service Award for her contributions and dedication to the University’s continuing education program. Bleibaum’s goal is to teach the fundamentals of sensory and consumer science to entrepreneurial spirited teams to help them become more successful in the marketplace. Bleibaum earned her B.S. from U.C. Davis, under the guidance of Rose Marie Pangborn and Dr. Howard Schutz, and her M.A. in Physiological Psychology and Psychophysics from Washington University, specializing in Consumer Behavior.
Jean-Xavier Guinard, Ph.D.
Professor and Sensory Scientist @UC Davis Food Science and Technology
Dr. Guinard is a sensory scientist and a consumer researcher. His research is focusing on the sensory properties of foods and beverages, how humans perceive them, and how they affect food choice and food intake and consumer behavior. Jean-Xavier Guinard will tell you that he deals in “deliciousness.” The professor of sensory science and co-director of the Coffee Center at UC Davis has 30 years of experience in sensory and consumer science. Trained as a food and agricultural engineer in France, he has a Ph.D. in microbiology and M.S. degrees in sensory physiology and food science/enology. His research focuses on sensory strategies for dietary change and the optimization of the sensory quality and consumer acceptance of foods, beverages and other consumer products. Guinard is the designer and instructor of two courses in the Applied Sensory and Consumer Science Certificate Program.