Committee Roles
Chair: Stella Lignou FIFST
Associate Professor in Sensory and Consumer Science at Reading University
Vice-Chair: Stephanie Mitchell CSci, RSensSci, FIFST
Senior Sensory Manager at PPL Insights
Secretary: Bola Oloyede
Accreditation & Education Working Group Chair: Lauren Rogers FIFST
Ethical and Professional Standards Working Group Chair: Sarah Kemp FIFST
Events Working Group Interim Chair: Stella Lignou FIFST
Communications & Early Career Scientists Working Group Chair: Kate Bailey
Other Members: Adriana Baptista, Jane Clark, Rebecca Ford, Joanne Hort, Louise Hewson, Olivia Marshall, Jean A McEwan, Lisa Methven, Isabella Nyambayo, Tracey Sanderson, Caroline Withers, Victoria Whelan, Vic Norton and Qian Yang
Meet the Committee
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.
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 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.
Lauren Rogers
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.
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.
Kate Bailey
Kate is Principal Sensory and Consumer Scientist at Kerry’s Global Technology Centre in Naas, Ireland. She leads sensory and consumer testing for savoury projects across Kerry Europe and serves as global subject matter expert (SME) for consumer research. With prior experience at Mars, GSK, Mondelez, and Jaguar Land Rover, Kate specialises in translating consumer taste experiences into actionable data. Through the SSG, she enjoys sharing industry expertise and fostering collaboration across sectors.
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.
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.
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 Rebecca Ford
Rebecca is an Associate Professor in Sensory and Consumer Science at the University of Nottingham, and Vice Chair of the European Sensory Science Society (E3S). Her research explores individual variation in perception, the sensory-emotional link to wellbeing and understanding consumer behaviour using consumer-centric methods that reflect real world experience. Co-director of the Sensory Science Centre and Academic Director of Connect Nottingham, she is passionate about developing the next generation of sensory scientists. Rebecca contributes to SSG and E3S initiatives that nurture early career talent.
Dr Qian Yang
Qian is an Associate Professor in Sensory and Consumer Science at the University of Nottingham, where she co-leads the Sensory Science Group with Dr Rebecca Ford. Her research advances sensory and consumer methodologies, bridging laboratory testing with real life consumption. She explores sweet taste perception, brain gut interactions, and consumer behaviour around sustainable and novel foods. Within the SSG, Qian brings academic insight and passion for maximising sensory science’s impact on innovation and public health.
Dr Caroline Withers
Caroline is Consumer and Sensory Science Director at Carlsberg, where she leads the integration of sensory and consumer insight to create products that truly connect with people. Passionate about bringing consumers to the heart of the innovation process, she combines scientific rigour with creativity to shape exceptional product experiences. Through the SSG, Caroline enjoys sharing ideas, collaborating with inspiring peers, and championing the power of sensory and consumer science to drive meaningful innovation.
Dr Victoria Norton
Vic is a Postdoctoral Researcher at the University of Reading, working at the interface of nutrition, sensory, and consumer science. Her research focuses on consumer-led strategies that promote healthier and more sustainable choices. As the UK representative for the European Sensory Science Society (E3S) Next Generation Group, Vic brings enthusiasm for supporting early career scientists and strengthening UK and European collaboration through the SSG.
Olivia Marshall
Olivia is a Senior Consumer Research Technologist at Premier Foods. A recent graduate, she has quickly developed a strong passion for sensory and consumer science, exploring how people experience products in everyday life. Olivia is committed to raising awareness of this exciting field and brings fresh energy and curiosity to the SSG community.
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.
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.