Gail Vance Civille, President of Sensory Spectrum, Inc., has pioneered advanced sensory evaluation approaches for industry, academia and the government. For over 50 years her application of strategic business initiatives to R&D and marketing projects has impacted sensory science globally. Her fundamental development of flavor, texture, fragrance, Skinfeel and Fabricfeel Spectrum Descriptive Analysis methodology, references and protocols is the foundation for sound analytical tools in sensory science. As an expert in the evaluation of sensory properties, Ms. Civille has worked with thousands of food and personal care products using sophisticated consumer and descriptive techniques.
As a course director for Sensory Spectrum and the Center for Professional Advancement she has developed diverse original workshops and courses in basic and advanced sensory evaluation methods and theory, as well as, consumer testing, panel leadership, quality control and leadership in sensory programs.
Ms. Civille has published articles on general sensory methods, as well as, sophisticated application of sensory strategy, and is co-author of Sensory Evaluation Techniques (5th Edition), Sensory Evaluation in Quality Control and co-editor of Aroma and Flavor Lexicon for Sensory Evaluation.
Ms. Civille was awarded in 2002 the David R. Peryam Award given to outstanding professionals in the applied sensory science field by the ASTM Committee E18. In 2006 she was awarded the ASTM Award of Merit.
As part of the organizing and founding committee Ms. Civille was instrumental in the establishment of The Society of Sensory Professionals and has served as its Chair.
After graduating from the College of Mt. St. Vincent, New York (for which she serves on the Board of Trustees) with a BS degree in Chemistry, Ms. Civille began her career as a product evaluation analyst with the General Foods Corporation.
