Claire Aucella

Claire Aucella is a seasoned professional in the field of sensory science and new product development, currently serving as a Senior New Product Development Specialist at Dreyer's Grand Ice Cream since March 2021. Prior experience includes roles as a New Product Development Specialist at the same company, Sr. Sensory Scientist at Bolthouse Farms, and Sr. Research Scientist - Sensory at Campbell Soup Company. Claire also managed the Sensory Lab at Sam's Club and gained valuable internship experience at leading companies such as McCormick & Company and TIC Gums. Educational qualifications include a Master of Science in Food Technology with a focus on Sensory Evaluation from Wageningen University & Research and the University of Copenhagen, as well as a Bachelor of Science in Food Science from Cornell University.