“We are thrilled to have Michael join us. His background will prove invaluable in creating value for our clients,” said Steve Cohen, partner and co-founder of in4mation insights. Steve also added, “Michael is a really unique individual who has a great presence and a keen appreciation of the development and marketing of new food products. As a trained chef from the CIA (Culinary Institute of America) and a Ph.D. in sensory science, he really represents a new breed of marketer: someone who knows the chemistry of food and beverages, who understands how consumers perceive and experience taste and smell, and who understands how data can be used to develop and pick winning products.”
Partner and co-founder Mark Garratt appreciates Dr. Michael Nestrud's special talents and said, “Michael is a formidable all-rounder in the field of sensory research. He has the insight and energy to crack through some of the crusts that have formed around traditional sensory research. Michael's expertise extends to methods of emotional measurement, visual perception and the integration of consumer product choice with sensory perception. Michael is the perfect person to lead the charge so that in4mation insights can continue to integrate the sound lab-science of sensory research with the more dynamic enterprise of marketing.”
Dr. Nestrud joins the firm as Director, Client Insights & Sensory Science and will help develop new products, further client relationships, and drive sensory related client insights as the firm builds out its Sensory Science Practice area.
Dr. Nestrud is an expert in consumer research with experience in computer science, multivariate sensory method development and statistical analysis, network analysis and culinary science. Prior to coming to in4mation insights, Michael was an ORISE postdoctoral associate at the U.S. Army Natick Research, Development & Engineering Center where he coordinated large research projects to develop meal construction models and studied context effects, emotion and moral judgment.
Dr. Nestrud is currently a member of the Culinary Institute of America’s R&D Advisory Council as well as Co-Chair for the Society of Sensory Professionals Scientific Committee. He also serves on the article review board of Journal of Food Science, Culinary Science & Technology, Journal of Sensory Studies, Food Quality and Preference and Chemosensory Perception.
Dr. Nestrud received his B.S. (magna cum laude) and Ph.D. in the field of Food Science (specializations in Sensory Evaluation, Psychology and Statistics) with Dr. Harry Lawless at Cornell University, and an A.O.S. Culinary Arts degree from the Culinary Institute of America where he was also a Teaching Fellow at the American Bounty restaurant for a year.
His awards include numerous conference presentation awards, an ORISE Postdoctoral Research Fellowship, a State University of New York Fellowship, and the Pangborn Sensory Science Scholarship.
About in4mation insights
in4mation insights is an internationally recognized firm in the analytics, marketing research and technology field and is known for its industry-leading theoretical and practical leadership and advanced technology. The firm’s practice leaders each have more than 30 years experience in consumer research, data analytics, modeling and technology to deliver answers related to Pricing, Marketing ROI, New Product Development, Market Structure and Consumer & Market Segmentation. One of the firm's key differentiating capabilities is the use of Bayesian techniques, which enhance the potential value of consumer and market data. The firm has a global footprint and has worked with a number of Fortune 200 companies; their experience includes industries such as consumer goods, IT, Telecom, Financial Services, and Media.
For more information, please visit www.in4ins.com.
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