Jane is a PhD student in Food Science and Technology. She is exploring the sensory categorization of food. Her goal is to develop more effective tools to measure sensory acceptance in new product development. She worked as a product developer in academia, industry, and startups, and one of her passions is texture optimization in food analogues. She obtained an MSc in Food Science from University of Guelph and a BSc in Food Science and Nutritional Science from McGill University. She joined Delarue Lab in October 2021 and will work during her PhD on categorization of products.