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What does a product developer do in the wine and spirits sector do? with Esther Onguta, Ph.D., Product Development Specialist at The Absolut Company/Pernod Ricard | Ep. 82
Description
On today's episode we are talking about what a product developer does in the wine and spirits sector, sensory science and the valuable skills developed during postgraduate education.
Our guest today is Esther Onguta, a Toronto native passionate about food and cooking, is an expert in food, fermentation, and sensory science. She earned a BSc in Food Science from the University of Guelph, specializing in Functional Foods and Nutraceuticals, and later pursued a Certificate in Grape and Wine Technology and an MSc in Biotechnology at Brock University. Esther then moved to New Zealand for her PhD in Food Technology at Massey University, focusing on the sensory aspects of protein-based foods. In 2021, she returned to Canada to work in distilled spirits and recently joined the Absolut Group/Pernod Ricard in Windsor, Ontario, as a Product Development Specialist. Additionally, she has completed WSET Levels 2 and 3 in Wines and aspires to achieve the DipWSET.
Timestamps
[1:58] Esther Self-Introduction
[5:51] The Role of a Product Development Specialist
[7:15] Working With Other Departments
[9:01] What Attracted Esther to This Role
[10:25] The Transferability of Ph.D. to Product Development
[13:03] How Esther Decided on a Ph.D. Supervisor
[15:07] Differences Between Ph.D. and the Workforce
[18:48] Tools Esther Uses to Manage Her Work
[20:24] Skills Esther is Currently Developing
[22:22] What is "Good" Sensory for a Consumer
[26:15] Other places Ph.D.'s work in the Company
[30:36] Lessons Esther has Learned Working
[33:01] Esther's Experience as a TA
[34:26] Networking during Ph.D.
[40:56] The Impact of Technology and Innovation on Esther's Role
[43:15] Advice for Aspiring Food Industry Professionals
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