We are scientific and marketing professionals who also teach, publish, and speak as experts in the field. We continually strive to advance the industry’s collective knowledge and help refine evaluation techniques. We make the leap from theory to practice, from the laboratory to the marketplace.
David Japhet has over 25 years of extensive strategic, financial and operational experience in the market research industry within such companies as Ross-Cooper-Lund, NFO Worldwide, Taylor Nelson Sofres, and WPP. David has been a key member Curion’s management team since January 2012 and became Curion’s CEO upon effective date of the merger. David enjoys working with clients to help them to develop, execute, and maximize their sensory and consumer product insight values. David is a Certified Public Accountant with a BS in Accounting and Marketing from Ramapo College.
EVP, Sales & Marketing
After his Food Science degree (Honors), Chris won a scholarship with the Australian Pigmeat council which resulted in several new product streams being identified and developed. Chris combines his theoretical knowledge of food science and sensory with a great understanding of data to provide insights to drive our clients business. Through his career he has been involved with the launch of several successful products, monetarizing research ideas/ innovations in the commercial world and developing global relationships and systems. Chris has been an integral part of creating, developing and evolving a research supplier in the US Market in a previous position. His focus is always on how best to create value.
VP, Research Insights
Caryn has 25+ years of Consumer and Sensory Research experience with a deep understanding of the consumer and behavioral psychology behind human perception and product testing. She has been designing research to accurately tap consumer perceptions to guide product development. Caryn’s experience is in consumer product goods and food service categories from Procter and Gamble, Givaudan Flavors and AdvancePierre Foods. She works in partnership with clients to understand and implement best methods and research that lead to actionable results and marketplace wins. Caryn holds a B.A from University of Kentucky
SVP, Client Services
Rhoda’s 25 years of market research (including moderating and facilitating), strategy development and consumer research expertise brings a unique perspective to all research projects due to her keen sense for providing business solutions. She is especially skilled at designing and then identifying, procuring and developing the appropriate resources for any research project regardless of the scope. Her client-side experience consists of packaging, oral care, baby care and personal care. While her supplier side experience ranges across many more categories, since joining Curion 15+ years ago, she has focused on alcoholic and non-alcoholic beverage testing. Rhoda holds a B.B.A. from Eastern Michigan University.
VP, Sensory & Consumer Insights
Keren takes complex research initiatives at all stages of the project life cycle and utilizes a research-based psychology background to apply an insightful understanding of consumer behavior behind perception. Prior to joining Curion Keren worked for L’Oreal USA as a Sensory Research Scientist. Her 12 years of sensory & consumer insights experience includes food, beverage, and personal care. She is also a trained QDA panel moderator. Keren received her B.A. from Franklin and Marshall College in Psychology and holds a Certificate of Sensory & Consumer Science from UC Davis.
Senior Manager, Sensory & Consumer Insights
Emeline specializes in combining sensory and consumer methodologies through the use of advanced statistics. This allows her to reveal consumers’ needs to provide actionable recommendations for R&D and Marketing. Prior to joining Curion Emeline gained supplier side experience following 10 years of consumer and sensory insights roles in the UK across confections, personal care, home care and fragrance categories at Mondelēz and Firmenich. Emeline received her M.S. from AgroCampus Ouest (Rennes, France) in Food Science with a major in Statistics applied to sensory analysis and market research.
Sensory & Consumer Insights Manager
Sarah values a holistic approach to research incorporating various qualitative and quantitative methods to develop an insightful story with the data. Prior to joining Curion, Sarah worked at Safeway-Albertsons, where she gained experience in mediating between R&D, marketing, and manufacturing teams to consider how organizations can apply insights throughout cross-functional teams. Sarah received her B.S. from UC Davis in Food Science, with an emphasis on Consumer Science. She is a trained QDA moderator and also holds a Certificate of Sensory & Consumer Science from UC Davis.
VP, Client Services
Terri is responsible for overseeing a wide range of consumer product research studies focusing on study design, proposal development and client relationship management. She has over 20 years of CPG, supplier side market research experience with a concentration in cosmetics and health & beauty aids. Her background and ability to oversee complex research projects serves her client’s needs from project inception to final deliverables. Terri is a graduate of Sarah Lawrence College and is a member of Cosmetics Executive Women.
VP, Testing Operations
With 25 years of experience in consumer product research, Donald Tucker joined Curion in 2017 as VP of Testing Operations. Previously President of Q&M Research, Don owned and ran two facilities, tapping his extensive knowledge of qualitative and quantitative testing, managing large-scale taste tests, focus groups, IDIs and mock juries. Don has over 23 years of “Quick Service Restaurant” experience with high level brands, including some of the largest franchises in the US. Don looks forward to leveraging proven methods and fresh thinking with Curion’s sensory and consumer product testing. Don attended Southern Illinois University in Carbondale.
Sensory & Consumer Insights Manager
Anthony puts his relationships with clients above all else, valuing a collaborative approach for all projects. He comes to Curion with 11 years of experience in the market research industry, spanning both the supplier and client side of the aisle. Anthony has primarily focused in the food and beverage sector but also has experience in home and personal care. Through a workbook of various methodologies, he has helped a number of Fortune 500 companies build and maintain successful portfolios. From his experience working onsite for various clients Anthony has gained an appreciation for the nuances involved in working with cross-functional teams to answer project objectives for all business units involved. Anthony holds a BS from Southern Illinois University at Carbondale.
Joel L. Sidel is a Senior Consultant for Curion. He co-founded Tragon in 1974, which became Curion in 2018. Prior to founding Tragon, Mr. Sidel was a Sensory Scientist with Stanford Research Institute (SRI International), where he and his associates developed the Quantitative Descriptive Analysis (QDA) method of Sensory Analysis.
Before joining SRI, he was Head of Sensory Evaluation at Hunt-Wesson Foods and was Acting Head of the Food Acceptance Laboratory at the U.S. Army Natick Research and Development Command. Mr. Sidel received his BA in Psychology from Clark University, and his MA in Psychology from Northeastern University.
He has authored over 100 technical publications and planning reports on the subject of Sensory Evaluation and Consumer Research, including co-author of the book “Sensory Evaluation Practices” published by Academic Press in 1985, 1993, and 2004.
Mr. Sidel has a well-established reputation in the field of Sensory Evaluation and has been an invited speaker at numerous international conferences on the topic, as well as an invited guest lecturer at numerous domestic and international universities.
Mr. Sidel served for several years on the Industry Advisory Council for the Food Science and Technology Department of the University of California, Davis, and the Institute of Food Science and Engineering for Texas A&M University. He was a co-founder of the Sensory Evaluation Division of the Institute of Food Technology (IFT), and an active participant on IFT committees and several other professional organizations. He has been a reviewer for Food Technology and served on the editorial board of the Journal of Sensory Studies.