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[MAKER PREP WEBINAR] Best Practices For Developing a Successful Specialty Food Product From the Country's Most Successful R&D Firm


Megan Rooney
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Thursday, September 29 at 1pm ET

Silicon Valley-based Mattson Chief Innovation Officer Barb Stuckey will share some of the secrets of their 44+ years of success in developing and commercializing new products. From conceptual alignment to commercial plant trials, you'll better understand and be able to anticipate the challenges along the path from idea to market.

More about our speaker:

Barb has been at Mattson since 1997 and is currently Chief Innovation &
Marketing Officer at North America’s most successful independent developer of
foods and beverages for the retail food and chain restaurant industries.  Barb is
known as a taste, food trend, innovation, consumer insights, and product
development expert.

As part of Barb’s role in the innovation projects that make up her daily job, she is
required to taste food and figure out how to make it better. After more than 2
decades doing this, she’s honed her tasting skills and ability to help others make
food taste better. She shared this insight with the world in 2012 when her book
Taste What You’re Missing (Taste) was published.

Barb was instrumental in helping The San Francisco Cooking School integrate
the science of taste into their curriculum. She now teaches the Fundamentals of
Taste to each entering class.  Barb is also a contributor to Forbes.com where she
writes about the food industry.

Barb lives with her hypertaster husband, two artisan cats, and splits her time
between San Francisco and Healdsburg, in the heart of Sonona wine country.

If you have questions for Barb, please leave them below and we will ask her to answer them live!

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