Sensory Staff

CDR’s sensory program focuses on dairy products, including all kinds of cheese, yogurt, ice cream, and whey. The sensory staff works with companies to define the objectives of each individual project and run the right tests for the products being evaluated. Our current portfolio includes: descriptive analysis, discrimination testing, and on-site consumer testing. CDR also recently upgraded the sensory lab and implemented a new software acquisition program.


Sara Jarma Arroyo
Sensory Coordinator
As the sensory coordinator at CDR, Sara works closely with center staff and industry partners to tailor sensory analyses to meet the specific objectives of each project. She oversees the training of panelists, participates in the sensory components of several short courses and constantly endeavors to expand the CDR sensory program portfolios and capabilities. With a B.S. in Food Engineering from the University of Córdoba in Colombia, a M.S. in Food Science from the University of Arkansas and previous experience investigating new methods for descriptive panels, Sara brings a deep understanding of sensory science and a passion for decoding the consumer mind to the CDR sensory lab.
Phone: (608) 262-3990 | email sarroyo@cdr.wisc.edu

Luis A. Jimenez-Maroto
Sensory Advisor
With previous experience as a sensory scientist at PepsiCo International Mexico and CDR, Luis is well-suited to serve as an advisor to the CDR sensory program. Currently pursuing his Ph.D. in Food Science at the University of Wisconsin-Madison, Luis has extensive knowledge of food engineering, composition, functionality and sensory profiles making him a valued member of the CDR sensory team.
email ljmaroto@cdr.wisc.edu