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Sarah V. Kirkmeyer, Ph.D.

  • Adjunct Professor of Food Science
Sarah V. Kirkmeyer, Ph.D.
Sr. Director, Client Partnerships
InsightsNow, Inc

Corvalis, OR 97339
Email:
Work Phone: 609-213-9468

Education

  1. Ph.D, Rutgers University, Food Science
  2. M.B.A., Miami University, Marketing and Finance
  3. M.S., Purdue University, Foods and Nutrition
  4. B.S. Purdue University, Foods and Nutrition

Research and Professional Interests:

My focus is on consumers insights and sensory evaluation for new product innovation leveraging qualitative, quantitative and hybrid consumer research, sensory methods including descriptive, discrimination and affective research and advanced analytics.  My educational background in food science as well as business and experience in industry with global consumer product companies, the flavor and fragrance industry and market research across a variety of food and non-food categories has led me to research which is product focused, custom in design, driven by the objective, business relevant and contemporary in scope.  Specific interests include behavioral approaches and consumer segmentation such as clean label and PROP taster status applied to metrics of check-all-that apply as well as emotions.  Insights from my research are often shared via scientific presentations. 

Courses Taught:

FDC 516 Consumer Insights

InsightsNow Webinar Series 2017-present

Sensory Evaluation Theory & Applications in the Food Industry Short Course at Rutgers University, 1999-2005

Leadership and Awards:

Institute of Food Technologist Board of Directors, 2016-2019

Purdue University Foods and Nutrition Department Diamond Award, 2016

Miami University Alumni Association 18 of the Last 9 Award Nominee, 2015

Publications:

Kirkmeyer, S.V. and Tepper, B.J.  Consumer reactions to creaminess and genetic sensitivity to 6-n-propylthiuracil: A multidimensional Study.  Food Quality and Preference.  16: 545-556, 2005. 

Kirkmeyer, S.V. and Tepper, B.J.  Understanding Flavor and Texture Perception in Dairy Products through Free- Choice Profiling and PROP (6-n-propylthiouracil) segmentation.  Chemical Senses.  28: 527-536, 2003.

Kirkmeyer, S.V. and Mattes, R.D.  Effects of food attributes on hunger and food intake.  International Journal of Obesity.  24: 1167-1175, 2000.

Kirkmeyer, S.V. and Tepper, B.J.  Ch. 6. A current perspective on creaminess perception and PROP taster status.  In Genetic Variation and Tate Sensitivity.  J. Prescott and B.J. Tepper, Eds. 2004: 117-134.

Oral Presentations:

Workshop Organizer and Speaker:  Applying and adapting Sensory Consumer Science to delve beyond the product: Suppliers perspective. Pangborn Sensory Science Symposium. Oral Presentation Workshop, 2017. 

Symposium Organizer and Speaker:  Real: Current Insights into Consumer Attitudes and Perceptions. Society of Sensory Professionals Meeting, Oral Presentation, 2016.

Oral Presentation: Understanding Consumer Perception of Unique Flavors and Ingredients.  Institute of Food Technologists Annual Meeting, 2015.

Webcast: Product Cues.  Institute of Food Technologists, 2015.

Webcast: Successfully Influencing Decision Making – Perspectives from Sensory Experts, Society of Sensory Professionals, 2015.

Oral Presentation: Bridging sensory fundamentals and real world application, Institute of Food Technologist Annual Meeting, 2014.

Webcast: Sensory Fundamentals, Institute of Food Technologists, 2014.

Oral Presentation:  Inspiration, Sensory and Consumer Guidance for Healthy Ethnic Foods and Ingredients.  Institute of Food Technologist Annual Meeting, 2012.

Invited Speaker:  Mixing it Up: Using Sensory and Consumer Insights to Develop New Beverages, Society of Flavor Chemists, Cincinnati Regional Meeting, 2012.

Oral Presentation:  Addressing the Challenges of Developing Novel Flavors for Health and Wellness, Society of Sensory Professionals Annual Meeting, 2010.