Dr. Carmen Licon, joined the Department of Food Science and Nutrition as an Assistant
Professor in August 2018. She received an M.S. and Ph.D. in Agricultural Science and
Engineering where she specialized in dairy product development and aroma analysis.
Prior to her Ph.D., Licon earned a B.S. in Food Engineering.
During her postdoctoral period in France, she worked at the National Institute of
Agricultural Research and at the Institute of Neuroscience in Lyon where she explored
how bacteria interactions in cheese will influence the aroma composition and how consumers
perceive these aromas.
Through research and hands-on experience, Dr. Licon teaches her students how different
food products are made, emphasizing the processes, the engineering and sensory aspects
behind. She is fascinated by our olfactory system and how it is related to emotions
and food choices.
Since 2009, she regularly participates as a professional cheese, wine and saffron
judge at national and international food competitions.
She has also been instrumental in organizing the Pacific Coast Coalition of the Dairy
Business Innovation Initiative, which works
with dairy businesses and the California Dairy Innovation Center to enhance product
development, production, marketing and distribution. The USDA-funded project has raised
$23.5 million between 2021-23 also includes a network of West Coast universities.
Dairy products development, aroma formation, and composition of dairy products, consumers’
perception of food and cheese aromas, behavioral and physiological responses towards
food aromas.
