Dr. Maame Yaakwah Blay Adjei, a leader in food science and sensory evaluation. She is a Senior Lecturer at the Department of Nutrition and Food Science, University of Ghana, and lead consultant at Sentinel Foods, PAMP Ghana Ltd, Ghana - contributing significantly to food science research and education in Africa.   With over 20 years of experience across both academic and industry sectors, Dr. Maame Yaakwah Blay Adjei has worked in various organizations, including Charles Sturt University in Australia, GlaxoSmithKline, and Leatherhead Food Research, both in the UK.   She believes that what we consume has a profound impact on our overall health and has focused her research and development on sensory evaluation and consumer science. She previously worked at Charles Sturt University as a Lecturer and Subject Coordinator before returning to Ghana to join the University of Ghana.   As a Senior Lecturer at the University of Ghana, she has contributed significantly to enhancing the department's research profile and the quality of food science education. Her work spans from developing novel sensory evaluation methods to improving local food products.   She holds a Ph.D. in Wine Chemistry and Wine Sensory Science from Charles Sturt University, Australia, a Master of Research in Food Science from the University of Strathclyde, Scotland, and a B.Sc. in Biochemistry and Food Science from the University of Ghana.   Dr. Maame Yaakwah Blay Adjei has published dozens of peer-reviewed papers in reputable journals, with her research focusing on areas such as consumer preference mapping, sensory attributes of foods, and innovative methods in sensory science. Her work on Relative Preference Mapping (RPM) has been particularly influential in the field.   Beyond her academic achievements, Dr. Adjei is passionate about industry collaboration and knowledge transfer. This shines through her role as Principal Investigator on several projects, including the "Technology Centre for quality dairy improvement in small holder dairy farming," which led to the setup of state-of-the-art laboratories and processing plants at the University of Ghana.   She is committed to professional development and serves as the Vice President/Treasurer of the African Network of Sensory Evaluation Research and as a member of various professional associations, including the Institute of Food Science and Technologists.   Maame Yaakwaah Blay Adjei on LinkedIn: https://www.linkedin.com/in/maame-yaakwaah-adjei-6159909/   To learn more about Aigora, please visit www.aigora.com