Vanessa Rios De Souza Email & Phone Number

• We empower empower sensory and consumer science teams with AI, revolutionizing marketing and R&D ways of working.
• Process Automation
• Knowledge Management
• Predictive Modeling
• Customer Analytics
• Web3 in Consumer Science

Lavras, Minas Gerais, Brazil

• Advised undergraduate and graduate students on R&D, Sensory and Consumer Research. Experienced in advising more than 50 students throughout their academic careers.
• Initiated project proposals, acquired and managed funds to support original research. Wrote grant applications and managed multi-year projects with associated human resources, budgetary, and planning functions..
• Took the initiative to work in partnership with Food Industry and Governmental Research Agencies to garner support and research direction.
• Actively participated with the local community, strengthening the ties of the scientific environment with society.
• Prepared and authored scientific papers, book chapters, reports, reviews, and presentations for scientific conferences.
• Lectured the following courses: Sensory Analysis, Thermal Food Processing and Emerging Technology for Food Preservation.

Guelph, ON, Canada

• Research Scientist founded by the Barrett Foundation in Sustainable Food Engineering, under the supervision of Dr. Kevin Keener.
• Responsible to supervise the laboratory team, including leading and coordinating research activities and data collection.
• Monitors and supports the work of undergraduate and graduate students, evaluating progress and quality of work, and coordinating workflow.
• Performs complex laboratory experiments and plays a key role in data evaluation, interpretation, and preparation; identifies limitations and ensures to bring forward any concerns and recommendations with established.
• Support the writing of manuscripts, scientific/technical reports, grant proposals, and other research presentations and documentation.
• Contributes to the establishment and maintenance of effective relationships with industry partners, setting up research trials, negotiating funding support, and building partnerships.

Brazil

• Provided professional consultative services to the Food & Beverage industry, managing research project across R&D, sensory and consumer research in a broad variety of food categories including beverages, bread, beer.
• Key Sensory Methodologies: - Trained Panel Testing (Discrimination, QDA, Magnitude Scale, TI, TDS) - Consumer Testing (Acceptance, Preference, JAR, Napping, CATA, TCATA)

Research on food processing, safety, sensory and nutrition. Novel technologies (UV light and high-pressure processing).Supervisor: Dr. Tatiana Koutchma and Dr. Keith WarrinerCoordination and execution of the projects:- Ultraviolet-C light-emitting diodes: Reduction of blue mould on apples and effect on quality parameters during storage.- Evaluation of.

Phd, Food Science

Research Projects: • Multivariate optimization methods in the development of Brazilian red fruits jams and jellies and study of the.

Master Of Science - Ms, Food Science

Research Project: • Multivariate optimization methods and studies with prebiotics and sweeteners in mixed fruit jam made with exotic.

Bachelor Of Science - Bs, Food Engineering

Research Project: • Studies with sweeteners in sugar-free petit Suisse cheese