CHAIR: Stella Lignou
Stella is an Associate Professor in Sensory and Consumer Science at the University of Reading. Her research sits at the intersection of flavour and sensory science, using advanced analytical and sensory approaches to understand how people perceive food quality. As Chair of the SSG, Stella promotes sensory science through education and communication and also represents the UK within the European Sensory Science Society (E3S) as Lead of the Communications Working Group.
Dr Bolanle Oloyede
Bola is a Lecturer in Food Science at the University of Surrey whose research spans new product development, flavour chemistry, and sensory science. She explores how individual differences influence perception, liking, and acceptability. As Secretary of the SSG, Bola is passionate about promoting sensory science through education, outreach, and collaboration.
Tracey Sanderson
Tracey is Commercial Director of SAM Sensory and Consumer Research and has spent her career applying sensory and consumer science to help fast moving consumer goods (FMCG) companies develop winning products. She has also recruited, trained, and mentored many sensory professionals. As an active member of the SSG, Tracey values its role in bringing together sensory practitioners to share knowledge, uphold ethical standards, and champion professional excellence.
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.