Meet Hannah Stodart
“Every day is different – I get to work on a huge variety of projects, connecting science with creativity.”
Job Title: Sensory Analyst
Company: McCormick & Company
Degree: BSc Food Science and Nutrition, University of Nottingham
From Early Curiosity to Food Science
Hannah’s interest in the food industry started early. At just 13, she spent a work-experience day with an New Product Development (NPD) team, sparking her ambition to pursue a career in food.
“I knew from then that the food industry was where I wanted to start my career.”
At school she studied GCSE Food Technology, then A Levels in Biology, Chemistry and History. While science gave her the technical foundation, History sharpened her analytical and communication skills – tools she still uses today.
Initially, Hannah thought she’d follow the path of an NPD technologist, but in sixth form her focus shifted to sensory and flavour science, a decision that shaped her future career.
Studying Food Science and Nutrition
Hannah studied Food Science and Nutrition at the University of Nottingham. As part of her degree, she took an industrial placement year at flavour house Givaudan, working in their Oral Care sensory team.
“That was where I first worked with trained sensory panels and supported flavourists. It confirmed my passion to work in sensory, particularly in the flavour industry.”
Her studies brought together her love of science and creativity, with food and product development as the perfect meeting point.
Why Flavour?
A turning point came during A Level Chemistry, where Hannah learned about organic chemistry’s role in flavour and fragrance creation.
“I went home that evening and researched flavour chemistry and the role of flavourists – I was utterly fascinated!”
Today, Hannah feels she’s found the best of both worlds: working as a sensory analyst in a global flavour company.
What Does a Sensory Analyst Do?
Hannah’s role is dynamic and wide-ranging. She supports sensory scientists by applying methodologies to deliver business insights and validate products.
Her work involves:
• Benchmarking, claim validation and product development.
• Planning and coordinating testing with technicians and panel leaders.
• Statistical analysis and interpretation of sensory data.
• Presenting findings and recommendations to stakeholders.
“No two days are the same. I might be preparing for panels, analysing data or presenting insights. It’s varied, challenging and rewarding.”
The Best Part of the Job
For Hannah, variety is key.
“I get to work with so many different functions, from product development and packaging to marketing and commercial teams. Every week brings something new.”
Career Progression & Aspirations
Hannah hopes to continue building her career in sensory science with the aim of becoming a Sensory Scientist.
Advice for Aspiring Sensory and Flavour Scientists
Her top recommendation? Gain hands-on industry experience.
“If possible, do a placement year or summer internship in the flavour industry. It gives you valuable insight into different roles, builds confidence and helps you develop professionally before applying for graduate roles.”
Giving Back Through Mentoring
Having taken part in the IFST’s Ecotrophelia competition, Hannah later became a student mentor with the Institute of Food Science and Technology.
“I really enjoyed being able to talk to students about sensory careers and share advice – having been in their position just two years ago.”
Final Thoughts
The flavour industry is diverse, exciting and full of opportunity.
“You don’t have to spend your whole career in flavour – the skills you develop are transferable across the food industry. It’s such an interesting area that there’s always something new to learn.”
Could Flavour Be Your Future?
Hannah’s journey shows how curiosity, early inspiration and practical experience can lead to a fulfilling career in sensory and flavour science. If you enjoy combining science with creativity and working in a role where no two days are the same, the flavour industry could be a perfect fit.