In this episode we sit down “virtually” with Meriel Loquasto, Senior Sensory Scientist at Mars Wrigley. Meriel was the 2011 recipient of the PMCA/Pennsylvania State University Fellowship. Her research was on “A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products”.
Meriel completed her B.S. in Food Science and Industry from Kansas State University before heading to The Pennsylvania State University as the PMCA Tresper Clark graduate fellow where she received her M.S. in Food Science. While at Penn State, Meriel’s research focused on Chocolate and Sensory Evaluation (Thesis Title: A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products). After graduation, Meriel went on to Mars where she has had roles in Chocolate Sensory and Ice Cream Product Development. Currently she is still with Mars Wrigley as a Sr. Sensory Scientist supporting all confectionery categories (chocolate, gum, mints, fruity confections, ice cream).