Qualifications
- Food Science Engineer dip: Agri-food Business and Management
Latest publications
- The use of experimental designs to increase efficiency - R&D 489
- Sensory claims substantiation: an overview
- An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: sensory methods (part 1) - R&D 414
- An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: sensory methods (part 2) - R&D 423
- An evaluation of traditional and novel sensory and consumer methods suitable for product characterisation: consumer methods (part 3) - R&D 430
- Understanding the drivers of liking of meat alternatives - R&D 491
- Dynamic characterisation of food products using TCATA: two case studies on milk and meat alternatives - R&D 478
- The relative impact of sensory claims on purchase decisions: a quantitative study conducted with UK, French and German consumers - R&D 469
- Consumer acceptance of approaches to reduce sugar and energy - R&D 462
- Investigating 3D printing of food - R&D 458
- Sugar reduced biscuits – understanding technical challenges and consumer reactions - R&D 448
- ‘Clean label’ from a sugar perspective: insights from consumers and industry - R&D 443
About
Marleen joined Campden BRI as a Sensory and Consumer Research Scientist in 2012. Marleen obtained her Food Science Engineer diploma (equivalent to a Master’s degree) in Agri-food Business and Management from Agrocampus Ouest in France (now Institut Agro Rennes-Angers) in 2008.
Before joining Campden BRI, she worked for several large companies in France, Belgium, the USA and the UK, where she gained extensive experience in R&D, Research and Sensory and Consumer Science.
After contributing to the development of sensory and consumer research capabilities at Campden BRI for 12 years, she now provides specialist statistical and methodological support to a number of technical teams across the business, in addition to lecturing on the various training courses relating to sensory science, consumer research and statistics.
Areas of interest
- Product and process optimisation using experimental designs
- Sensory claims substantiation
- Sensory methods and statistics
- Hydrocolloids
Specific areas of expertise
- Statistics for NPD and sensory and consumer research
- Sensory science
- Consumer research
Other activities within industry
- Technical expert lead of the Sensory and Consumer Member Interest Group
- Member of the European Sensory Network (ESN)
- Member of the editorial advisory board for The World of Food Ingredients