Sarah Chand (Nee Counsell) Email & Phone Number

Palmerston North, NZ

Palmerston North, New Zealand

Liaising with project teams to understand the sensory and consumer science need and therefore leading Product Experience Science work-streams for projects. I work to design and execute hypothesis-based research plans to enable teams to overcome technical hurdles or to develop novel foods in conjunction with others at the Fonterra Research and Development.

Palmerston North, New Zealand

As a Sensory Technologist at Fonterra, my role was to deliver sensory data via the leadership of rostered, trained panels and consumer panels. This is essential to the successful delivery of a range of projects, providing the quantitative and qualitative sensory assessment of new products being developed, comparing data against competitor’s products and.

Munich Area, Germany

I completed my Master of Science thesis (Sensory Science) at the Research, Development and Quality centre of Mondelēz International in Munich, Germany, in a joint collaboration with the University of Otago (New Zealand). The broad topic of my thesis was Consumer Inspired Quality and was a research approach exploring new consumer testing methodologies. My.

Munich Area, Germany

I completed a six month internship in Sensory & Consumer Science with Mondelēz International in Munich, Germany where I was a member of the Consumer Science team. My responsibilities included supporting the team for Cheese and Grocery work and this included organizing and conducting descriptive consumer work with trained panelists; for example, sample.

Dunedin, New Zealand

I was employed as a technical assistant for an international beef consumer trial. I gained practical experience of running a consumer trial and the logistics involved (sample preparation, tasting areas, transferring and serving samples, working with consumers, and maintaining confidentiality of the company funding the project and confidentiality of results).

Dunedin, New Zealand

I was offered a 10 week sensory science summer studentship at the University of Otago where I was based in the Department of Food Science and I worked with the descriptive sensory analysis panel on Sauvignon Blanc wine. The studentship also involved preparing a comprehensive research report and a one to two-page memo, summarizing the methods of.

Master Of Science (Msc) (Distinction), Food Science, Distinction

Bachelor Of Science (Honours) (First Class), Food Science

Bachelor Of Science (Bsc), Food Science

Education record

NCEA Level 1, 2 & 3. Gained University Entrance.