Amy has over 20 years of experience in Sensory & Consumer Research with an emphasis on food products, nutritional supplements and oral care. From her experience at International Flavors & Fragrances, Campbell Soup Company and Church & Dwight, she understands the product development process from concept creation through post-launch. Amy specializes in combining a scientific sensory approach with project objectives to provide actionable insights to clients’ questions for every stage of the product life cycle. Amy holds a Bachelor’s of Science from Rutgers University. In her free time, Amy enjoys knitting and has made many handmade gifts for family and friends over the years.