Hi, I'm Dr. John Ennis, CEO at Aigora. In this episode, I caught up with my longtime friend, Dr. Wei Qin, Global Director of the Insights Center of Excellence at Ingredion. I particularly enjoyed her story about a flavorist using AI to find a molecule they hadn't considered. It is a great example of her view of AI as a "stretcher" for human limits. I hope you enjoy this conversation as much as I did, and remember to subscribe to AigoraCast to hear more conversations like this one in the future! <h2 dir="ltr">Social Links & Resources</h2> <ul> <li dir="ltr" aria-level="1"> LinkedIn: <a href= "https://www.linkedin.com/in/wei-qin-50078211/">https://www.linkedin.com/in/wei-qin-50078211/</a> </li> <li dir="ltr" aria-level="1"> Company: <a href= "https://www.ingredion.com/">https://www.ingredion.com/</a> </li> <li dir="ltr" aria-level="1"> Latest Book: Gen X Asian Americans: From Learning to Thriving Expertise Areas: </li> </ul> <ul> <li dir="ltr" aria-level="2"> Flavor Modulation & Sensory Measurement </li> <li dir="ltr" aria-level="2"> Market Research & Consumer Behavior </li> <li dir="ltr" aria-level="2"> Center of Excellence (CoE) Strategy </li> <li dir="ltr" aria-level="2"> Social Media Insights for R&D </li> </ul> Disclaimer: The views and opinions expressed by Wei Qin in this episode are her own and do not necessarily reflect the official policy or position of Ingredion or Wei's former employers.

Damir Torrico - Always Ask

Conversations with industry experts on how new technologies are impacting sensory and consumer science.