Carlos Gómez-Corona

Carlos Gómez-Corona
Firmenich · Human Insights

PhD
Working as director of Human Insights for the Taste division in Firmenich, plus collaborating in academic projects.

About

52
Publications
19,745
Reads
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550
Citations
Citations since 2017
35 Research Items
499 Citations
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2017201820192020202120222023020406080100120
2017201820192020202120222023020406080100120
Introduction
Working as Director Global Consumer Research - Savory at Firmenich. My main responsibilities are to understand the future consumption of proteins, and the perception of savory flavors and ingredients. In addition to driving Savory global insights, I also focus on updating & optimizing the global sensory strategy and methodologies for digitalization for the Taste division. I have conducted research both in the academia and the industry, as well as teaching in the area of sensory and consumer scie
Additional affiliations
September 2019 - November 2020
Universidad Iberoamericana Ciudad de México
Position
  • Professor (Assistant)
Description
  • Professor for the course of Sensory & Consumer Studies, for students of Food Science.
June 2014 - present
Firmenich SA
Position
  • Managing Director
Description
  • My main responsibilities are to understand the future consumption of proteins, and the perception of natural and sustainable flavors and ingredients. I conduct research both in the academia and the industry, as well as teaching in the area of sensory and consumer science, collaborating with several research groups worldwide.
August 2010 - August 2014
Universidad Nacional Autónoma de México
Position
  • Professor
Description
  • Profesor titular de EVALUACIÓN SENSORIAL DE ALIMENTOS, programa de licenciatura en Química de Alimentos. Profesor de Asignatura - A.
Education
September 2012 - June 2016
Metropolitan Autonomous University
Field of study
  • Consumer research and sensory evaluation
August 2007 - August 2008
University of Burgundy
Field of study
  • Gestion des Propriétés Sensorielles des Aliments
September 2006 - February 2007
Universidad Nacional Autónoma de México
Field of study
  • Applied Statistics

Publications

Publications (52)
Article
Full-text available
{Open access article} Component-based multi-table methods, such as Multiple Factor Analysis (MFA), STATIS, and DiSTATIS are routinely used to analyze multi-block data which are new common in chemometrics and sensory evaluation studies. These blocks of data form data tables that—for example, in sensory evaluation—describe how different assessors ev...
Article
Food pairing has been widely studied to understand the patterns that explain how people pair different foods and ingredients and, therefore, to obtain successful pairings and good recommendations for consumers. Social media has become a common way of exchanging information; therefore, we proposed to use it as a tool for exploring beer-food pairing...
Article
Full-text available
Highlights • Projective mapping was useful to explore food and beverage pairing. • Food-beverage pairing patterns were found within Mexican people. • Salty snacks, pizza, peanut, and shrimp were found to pair well with beer. • Soda paired well with tortillas, chili, and chicken. • Projective mapping was a suitable technique for analyzing food a...
Presentation
Full-text available
As Consumer & Sensory Scientists our mission is to understand the consumer, and yet, with our eyes fixed on the market, we have devoted a good part of our time to understanding consumption across the middle and upper classes in society. Our methodologies are validated in Western countries, and we use several languages to conclude that they are univ...
Article
Full-text available
During the early months of 2020, the world experienced a novel, violent, and relentless pandemic era. By the end of the year more than seventy-seven million cases of COVID-19 had been reported around the globe. Due to it being a highly contagious disease, the recommended measures adopted by most nations to prevent infection include social distancin...
Presentation
SensoryCast In an informal podcast conversation, Patricia NIIZU and me talk about sustainability in the field of sensory and consumer reseearch
Article
Full-text available
The coronavirus outbreak in December 2019 completely changed the dynamic of consumption in different sectors of industry. The food and beverage industries have been profoundly affected, from production, to modifications in consumers’ choices. Among the different reasons behind those modifications is confinement, which forces consumers to stay at ho...
Poster
Full-text available
Only recently did sensory descriptions made in everyday life started to be taken seriously by the sensory scientific community. Previously, most descriptions were performed by trained and qualified panelists, using accurate, well-established methodologies. Nevertheless, to deeply understand consumers representations, and the nature of their percept...
Article
If we think of sensory and consumer research as our home, we must see that every pillar comes from a different architect. Our home is not the masterpiece of one mind, it is the work of many. Our past is multi-disciplinary, and our future will probably be too. In this number of Current Opinion in Food Science we reflect about our origins and invite...
Article
Full-text available
Important scientific works have demonstrated that our sex and our gender affect the way we approach objects and situations. Although this is a long-established discussion in the field of social sciences, it seems that discussion about the relationship between sex, gender and food is still sometimes neglected in our daily lives, including empirical...
Article
Full-text available
Sensory and consumer researcher can focus on the three main topics exemplified in this short review: corporate and consumer social responsibility, low income or vulnerable consumers, and migration. The concept of corporate and consumer social responsibility has gained more and more attention as people attempt to understand the relationship between...
Article
Full-text available
When people lose a sense there is thought to be an increase in the remaining sensory functions. The case of vision has been of interest due to the prevalence of visual impairment worldwide, and the question of whether blind persons’ evidence an increased acuteness in other senses has been a subject of controversy for over a century. In sensory anal...
Chapter
Full-text available
Uno de los puntos más importante en la diferenciación entre los estudios cualitativos y cuantitativos puede ser el concepto de datos. En las ciencias básicas algunos investigadores buscan colectar información cuantitativa (numérica) que puede ser sometida a una serie de análisis estadísticos. El concepto de datos puede ser entendido desde el origen...
Chapter
Full-text available
Estudiar al consumidor y la interacción producto-consumidor no es una tarea sencilla. El consumidor no compra por azar. Cada producto y cada servicio que el consumidor utiliza corresponden generalmente a una serie de necesidades. Las características de un producto son diseñadas para proporcionarle al consumidor ciertos beneficios en función de sus...
Book
Full-text available
El libro aborda los principales temas del análisis sensorial y los estudios con consumidores desde una nueva perspectiva. Contiene las principales técnicas y metodologías utilizadas en el mundo académico e industrial. Cada capítulo esta preparado por expertos en el tema. CONTENIDO Introducción al análisis sensorial y estudios con consumidores Car...
Article
Culture is an important driver of food preferences and largely determines exposure to ingredients combinations. The cultural variety in culinary practices across countries raises the question of how flavor combinations are built and how they transcend individual differences in consumers’ preferences. For example, in Latin America, despite having si...
Article
Full-text available
This article makes a review of the experiential aspects of consumption with a special focus on food and beverages. Experience and consumption are two important concepts in consumer research, concepts which are so inter-related that it seems almost impossible to do consumer research without talking about experience. Today, in the hyper-modern cultur...
Poster
Full-text available
When people lose a sense there is thought to be an increase in the remaining sensory functions. The case of vision has been of particular interest due to the prevalence of visually impairment worldwide, and the question of whether blind persons’ evidence increased acuteness in other senses has been a subject of controversy for over a century. The o...
Presentation
Full-text available
Companies are key to promoting sustainable economic growth and peaceful and inclusive societies. Where can we have an impact in Sensory & Consumer Research
Presentation
Full-text available
Our interaction with the world is mediated by three systems: affects, senses and cognition. Humans use these systems to interact with the social and material world, and the stimulation of these systems gives space to what we call “product experience”. Today, the consumer is changing from being a collector of possessions to a collector of experience...
Chapter
This chapter describes how ethnography can be used to understand consumer behavior and choice. Ethnography is an observational method that has been used traditionally in anthropology, but it has gained more and more interest in consumer research, both in academia and in industries. As an observational technique, it addresses the problems linked to...
Poster
Full-text available
The current study has demonstrated the social representation of Brazilian consumers with regards to the use of flowers as food. The information extracted from the representational field and attitudes of the two conditions, food products in general and yoghurt made with flowers, is a little different. For the former, the use of flowers as food refle...
Article
Edible flowers have gained more attention in recent years thanks to their perceived health benefits. Despite this attention, it seems that edible flowers are not popularized for consumption in South America, being considered unfamiliar for some cultures from this continent. In this context, the general goal of the present study was to investigate t...
Article
Full-text available
In today's market, every product seems to be marked by the label of "experience". It is expected that successful products give the consumer "extraordinary experiences". The research in consumption experience is growing, but much work still needs to be done to understand the food and beverage experience. A qualitative study was conducted using conte...
Article
Full-text available
Product experience is shaped by the interaction between the human systems and the product. Human systems include a sensory system to perceive the surrounding world, an affective system that evokes emotional responses to certain stimuli, and a cognitive system that makes meaning and processes information. We hypothesize that experience is a combinat...
Article
Full-text available
Why do people eat and drink as they do? This complex question is of great interest to both the academic and industrial world. In recent years, a change of consumption has been noticed in several countries with an increase in interest for traditional and craft products. This is the case, for example, for the beer sector, going from a beer category d...
Article
Full-text available
Food choices tend to be stable over time; they do not change fast, since consumers tend to act like creatures of habits. However, food habits can evolve, like currently the craft beer category. A change of habits involves a change of perception towards a product. Therefore, what is changing in the perception of beer? Two studies were conducted to a...
Poster
Full-text available
Our interaction with world is essentially affective; the way we interact with products and persons is highly emotional. Today, an increasing interest has been noticed in the consumer research area to understand the emotions evoked by products. The emotional dimension has now become a central element in the quest to understand consumer choices and p...
Conference Paper
Full-text available
Consumers interact with products using three mental systems: affects, senses, and cognition. These systems give rise to “consumer experience”. Two studies were conducted to measure the experience of drinking craft and industrial beers. The first study consisted in an online survey with 75 consumers whose goal was to select phrases related to each s...
Book
Full-text available
Consumers interact with products using three mental systems: affects, senses, and cognition. These systems give rise to“consumer experience”. Two studies were conducted to measure the experience of drinking craft and industrial beers. The firststudy consisted in an online survey with 75 consumers whose goal was to select phrases related to each sys...
Thesis
Full-text available
The area of study of this thesis is sensory and consumer science, with a strong influence of the field of cognitive and social psychology. The thesis focus is on the study of the experience of drinking (consumption experience or product experience). With the objective to contribute to the understanding of food choice processes and consumption of fo...
Article
Full-text available
Consumption of craft beer has been changing worldwide; it passed from a rarely known to a common product amongst consumers. In the past years craft beer sales have been growing faster than the dominant lager-style in countries with different beer tradition like Mexico and France. A change in consumption habits is a sign that the representation of t...
Conference Paper
Full-text available
La manera en la que percibimos el mundo está profundamente influenciada por la categorización. Cuando categorizamos un estímulo, agrupamos ciertos objetos o concepto como equivalentes o análogos, por lo tanto reducimos la complejidad de la información del mundo externo. Al mismo tiempo, mucha información acerca del estímulo se infiere debido a su a...
Conference Paper
Full-text available
The way we consume a product is influenced by the type of interaction we have with it. Some consumers may search for stimulant sensory experiences, while others may bring on a more emotional or cognitive interaction. We hypothesized that products can be studied based on 3 dimensions; affects, senses or cognition, that will then shape the experience...
Conference Paper
Full-text available
Consumers are constantly changing and searching new products for consumption, self-identity and social expression. Usually, quantitative measurements of consumer habits are seen as an efficient solution in new category appraisals and, qualitative methods are used to enhance questionnaire development, but only for subsequent quantitative validation....
Conference Paper
Full-text available
El objetivo del estudio fue evaluar distintas metodologías para medir respuestas emocionales en consumidores, y definir cuál de ellas es la más adecuada para su uso en bebidas fermentadas.
Conference Paper
Full-text available
Our relationship with food products is highly affective thus emotions play an important role in the understanding of food choice and experience. It is known that food and beverages can evoke emotions either for their intrinsic characteristics such as taste and ingredients, or for their extrinsic characteristics like packaging and brand. Usually, pr...
Conference Paper
New methodologies to measure aroma with consumers can benefit the understanding of consumer perception, liking and emotional response towards food products. Assessing the aroma of a product can be a difficult task, consumers may confound aroma with flavor or odor. How can we be sure that we are really measuring the aroma of foods? To answer the que...
Article
Sodium alginate, κ–carrageenan, mesquite gum and/or whey protein concentrate were used alone or blended for obtaining edible films, using sorbitol as plasticizer. Film mechanical properties were determined with a TA–XT2 texture analyzer. Films with greater breaking factor, tensile strength, tensile strength at break, and tensile energy at break wer...
Article
Full-text available
Sodium alginate, κ-carrageenan, mesquite gum and/or whey protein concentrate were used alone or blended for obtaining edible films, using sorbitol as plasticizer. Film mechanical properties were determined with a TA-XT2 texture analyzer. Films with greater breaking factor, tensile strength, tensile strength at break, and tensile energy at break wer...
Article
Full-text available
One of the most important factors in the preparation of edible films regards the choice of ingredients. Edible films are commonly prepared with single or mixed high-molecular-weight compounds like proteins and gums. In the present work, protein and gum-based edible films were prepared and their thermal diffusivity determined by photoacoustics. The...
Article
Sodium alginate, κ-carrageenan, mesquite gum and/or whey protein concentrate were used alone or blended for obtaining edible films, using sorbitol as plasticizer. Film mechanical properties were determined with a TA-XT2 texture analyzer. Films with greater breaking factor, tensile strength, tensile strength at break, and tensile energy at break wer...

Questions

Question (1)
Question
Hi,
Can anyone recommend published articles on COVID-19 for:
- Consumer research and food
- Fear and coronavirus
- Drinking habits and coronavirus
Thanks

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Cited By

Projects

Projects (6)
Project
https://www.journals.elsevier.com/food-research-international/call-for-papers/global-perspectives-on-food-and-consumer-science During the last few years, several topics and technologies have become increasingly popular in the food science literature. For instance, there has been a growing interest into the effects of virtual reality, mobile applications, and social media on consumers’ food decisions and eating habits. As another emerging field, several scholars have started to examine consumers’ attitudes towards new foods, such as edible flowers and insects. In relation to these areas, an interesting avenue for research is to use data from different societies to examine whether consumer responses vary between cultures. In this special issue, we invite papers that deal with innovative and emerging ways to study various food-related phenomena from a cross-cultural approach. The overarching goal of the special issue is to promote a multi-disciplinary perspective on food science, with a mixture of methods, analytical approaches, conceptualizations, and empirical examinations that will broaden our knowledge on several food-relevant issues across the globe. To achieve this goal, we welcome high-quality submissions from scholars whose primary research fields may range from sensory and food science, agriculture, and nutrition to psychology, marketing, and other adjacent fields. Both conceptual and empirical papers will be considered as long as they focus on consumers and food and offer clear implications for theory and practice. Topics of interest for the special issue include, but are not restricted to cross-cultural studies on: - Social media and food - The use of gamification and virtual reality in different food settings Process-tracing methods in food science (e.g., eye tracking, thinking aloud protocols) - Psychological and physiological factors influencing food perception and choice - Consumer perception of food and beauty - Food taboos - Luxurious foods and conspicuous consumption in the food domain - Real-world data and field studies on food waste, food preferences, and eating - Mixed-method approaches in food science
Project
Edible flowers have gained more attention in recent years thanks to their perceived health benefits. Despite this attention, it seems that edible flowers are not really popularized for consumption, being considered unfamiliar for some cultures. In this context, the general goal is to understand the representations of the introduction of the flowers in feeding and their sensory aspects in different cultures.