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This profile was last updated on 10/9/14  and contains information from public web pages and contributions from the ZoomInfo community.

Program Director

Phone: (908) ***-****  HQ Phone
Email: j***@***.com
Sensory Spectrum Inc
535 Central Avenue
New Providence, New Jersey 07974
United States

Company Description: Sensory Spectrum has been providing business and technical solutions to our clients for 32 years. Using the latest sensory research technology, our team of...   more
Background

Employment History

Education

  • Bachelor's of Science , Food Science
    Rutgers University
  • Bachelors of Science , Food Science
    Rutgers University
15 Total References
Web References
best sensory professionals - Sensory Spectrum
www.sensoryspectrum.com, 9 Oct 2014 [cached]
Joanne Seltsam Program Director
Annlyse Retiveau Krogmann Program Director
...
Joanne Seltsam
Program Director
A member of the Sensory Spectrum senior consulting team. Joanne designs and executes technical approaches to respond to our client's needs, be it panel training (descriptive and sensory quality control), product evaluation or qualitative and quantitative research.
Joanne's industry background in both food and non-food allows her to offer clients a blend of scientific precision with a real world, practical approach well-suited to the corporate world. She enjoys interpreting complex data to better help our clients make actionable and impactful decisions in their projects.
Joanne is a lecturer for many of the Sensory Spectrum workshops; including Panel Leadership, Flavor Spectrum Descriptive Analysis, & Sensory Evaluation and Quality Control. She is also the main contact for discrimination testing for Sensory Spectrum.
Joanne has a Bachelor's of Science in Food Science from Rutgers University, NJ.
Joanne Seltsam is a ...
www.boulderweekly.com, 3 April 2014 [cached]
Joanne Seltsam is a professional taster with Sensory Spectrum, Inc., a consulting firm that focuses on how the senses relate to consumer purchasing decisions. Seltsam specializes in descriptive analysis, or the identification of sensory attributes and their intensities in food. She considers Hellmann's a rare, high-quality product, a member of an exclusive group of products that are so refined and sophisticated that it's hard for the average palate to break them down into their component flavors.
"The tribute to Hellmann's is that it is so difficult for even a trained person to break down, to find the line between where one attribute stops and the other starts," Seltsam told me. "It's what we would call a'beautifully made product.' It just tastes like mayonnaise.
...
Seltsam compares Hellmann's amplitude to that of Coca-Cola: Both are flavors that many can identify but few can describe.
Sensory Spectrum
www.sensoryspectrum.com, 22 Aug 2013 [cached]
Joanne Seltsam Program Director Email: jseltsam@sensoryspectrum.com
As a member of the Sensory Spectrum consulting team, Joanne designs and executes technical approaches to respond to our client's needs, be it panel training (descriptive and sensory quality control), product evaluation or qualitative and quantitative research.
Joanne's industry background in both food and non-food allows her to offer clients a blend of scientific precision with a real world, practical approach well-suited to the corporate world. She enjoys interpreting complex data to better help our clients make actionable and impactful decisions in their projects.
Joanne is a lecturer for many of the Sensory Spectrum workshops; including Panel Leadership, Flavor Spectrum Descriptive Analysis, & Sensory Evaluation and Quality Control. She is also the main contact for discrimination testing for Sensory Spectrum.
Joanne has a Bachelors of Science in Food Science from Rutgers University, NJ.
Blog - Sensory Spectrum
www.sensoryspectrum.com, 22 July 2014 [cached]
Joanne Seltsam of Sensory Spectrum, Inc. likens it to working with tennis pro: the leader assesses each panelist's level. He then brings out their strengths, finds their weaknesses, and works to improve both. Read More
Joanne Seltsam is a ...
www.boulderweekly.com, 3 April 2014 [cached]
Joanne Seltsam is a professional taster with Sensory Spectrum, Inc., a consulting firm that focuses on how the senses relate to consumer purchasing decisions. Seltsam specializes in descriptive analysis, or the identification of sensory attributes and their intensities in food. She considers Hellmann's a rare, high-quality product, a member of an exclusive group of products that are so refined and sophisticated that it's hard for the average palate to break them down into their component flavors.
"The tribute to Hellmann's is that it is so difficult for even a trained person to break down, to find the line between where one attribute stops and the other starts," Seltsam told me. "It's what we would call a 'beautifully made product.' It just tastes like mayonnaise.
...
Seltsam compares Hellmann's amplitude to that of Coca-Cola: Both are flavors that many can identify but few can describe.
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