CHAIR: Lauren Rogers CSci, RSensSci, FIFST
Lauren is a freelance sensory scientist based in the beautiful Staffordshire Peak District. With experience spanning food, drink, personal care, oral care, and even pet food, she has been passionate about sensory science since the 1990s. Alongside her client work, she delivers specialist training courses and contributes to professional development across the field. A Fellow of IFST and an active member of the SSG and other professional groups, Lauren helps shape international sensory standards and supports professional accreditation.
Jane Clark CSci, RSensSci, MIFST
Consultant – Jane Clark Research (Own business)
Jane has been involved in sensory science for 25 years and has worked both client and agency-side. She has been a member of SSG since its start, enjoying the networking occasions, and the opportunity to promote and develop sensory science.
Dr Sarah Kemp
Sarah is a freelance consultant of Sarah Kemp Consultancy and has over 40 years of global experience in sensory and consumer research across multinational fast moving consumer goods (FMCG) companies and agencies. A founding member and past Chair of the SSG, she remains deeply committed to advancing the field, supporting professional recognition, and mentoring future sensory leaders. Sarah values the SSG as a community for giving back, learning, and connection.
Dr Jean A. McEwan
Jean is an experienced statistician and sensory science consultant at Jean A. McEwan Consulting Ltd. She helps individuals and teams design effective tests, analyse data, and interpret results to drive better business decisions. As a member of the SSG Accreditation and Education Committee, Jean enjoys collaborating with peers to uphold best practice and strengthen professional capability across the discipline.
Professor Lisa Methven
Lisa is Professor of Food and Sensory Science at the University of Reading and Director of the FoodBioSystems Doctoral Training Partnership. Her research focuses on sensory perception, food liking, and the links between sensory experience, food choice, and diet. As part of the SSG, Lisa supports the development and recognition of professional sensory training across the UK.
Stephanie Mitchell
Steph is a senior sensory science professional at SAM Sensory and Consumer Research where she has dedicated her career to sensory analysis within market research. She has worked across a broad range of categories, from food and drink to oral care, home care, and pharmaceuticals. Steph, a Fellow of IFST and holding Registered Sensory Scientist (RSensSci) accreditation, is the Vice Chair of the SSG and values it as a space to connect with fellow sensory professionals and keep pace with the latest methods and insights.
Dr Isabella Nyambayo
Isabella is a Senior Lecturer at Wrexham University, with teaching and research spanning food science, sensory science, and nutrition. Her work focuses on food and nutrient security, sustainability, and the design of new ‘free from’ and alternative protein foods. Isabella is a Fellow of IFST and Registered Sensory Scientist (RSensSci), and through her involvement in the SSG she advocates for the integration of sensory science with health and sustainability research.
Dr Vicky Whelan
Vicky is Global Panel Manager and Sensory Scientist at BAT, where she has worked for over 15 years. She completed her PhD at the University of Nottingham on the sensory properties of chocolate in different matrices. A long-standing SSG member, Vicky enjoys connecting with like-minded professionals and contributing to the community that drives sensory science forward.
Dr Louise Hewson
Louise is an independent consultant and Associate Professor at the University of Nottingham’s International Flavour Research Centre. Her work bridges academia and industry, focusing on understanding consumer perception and applying sensory science to develop evidence based, impactful solutions. Through the SSG, she enjoys sharing expertise and collaborating with others to advance the field of sensory and consumer science.