November, 2024
BOOKS:
Dar, Y. L. & J. M. Light (editors) (2014) Food Texture Design and Optimization. Chapter 17, Importance of Understanding Mouth Behavior When Optimizing Product Texture Now and in the Future, (credit to
- Jeltema, J. H. Beckley & J. Vahalik), IFT Press, Wiley Blackwell Publishing, Ames, IA, p. 423-441.
TECHNICAL, PEER-REVIEWED AND POPULAR ARTICLES:
Ricci, Peter Thomas. (2021) Steak Out. (J. H. Beckley and J. Vahalik quoted.) Meatingplace. December 2021. P. 26-40.
Ricci, Peter Thomas. (2021) The way the patty crumbles. (J. H. Beckley and J. Vahalik quoted.) Meatingplace. August 2021. P. 22-32.
Ricci, Peter Thomas. (2021) Chew This. (J. H. Beckley, M. Jeltema and J. Vahalik quoted.) Meatingplace. June 2021. P. 30-40.
Chaker, A.M. (2019) Now Your Jerky is Vegan and Made from Mushrooms. (J. H. Beckley) Wall Street Journal, Life & Arts, Aug. 23: 1.
Wilson, A., Jeltema, M., Morgenstern, M., Motoi, L., Kim, E., Hedderley, D. (2018), ‘Comparison of physical chewing measures to consumer typed Mouth Behavior.’ Journal of Texture Studies. 2018: 1-12.
Jeltema M.A., Beckley, J.B., & Vahalik, J. (2016). Food Texture Assessment and Preference by Mouth Behavior. Food Quality and Preference, 52, p.160-171.
Jeltema, M., Vahalik, J. & J. Beckley. (2015) Sensory Evaluation: Mouth Behaviors and Food Textures. Prepared Foods, J Web. 9 June 2015.
Jeltema, M., Beckley, J. and Vahalik, J. (2015) Unexpressed Needs Drive Food Texture Choices. Prepared Foods. June, 184:6. p. 108-110.
Jeltema, M., Beckley, J. H. & J. Vahalik. (2015) Model for Understanding Consumer Textural Food Choice. Food Science & Nutrition, 3, (3): 202-212.
Chaker, A.M. (2013) Why Food Companies Are Fascinated by the Foods We Eat. Texture Is Almost as Important as Taste in New Products. (J. H. Beckley and M. Jeltema quoted.) Wall Street Journal, Life and Culture, Aug. 13: 1-2.
Blumberg, P. (2013) Can’t Lose Weight? Maybe It’s Your Snack Personality. (M. Jeltema & J. H. Beckley referenced). Readers Digest, Dec: 34.
Thomas, Cathy. (2013) Add a Little Crunch to Your Menu. Orange County Register, Sept 17, Food Sec. Web. 24 Mar. 2015. <http://www.ocregister.com/articles/corn-526647-fat-cookies.html>.
PRESENTATIONS AND SPEAKING ENGAGEMENTS:
Vahalik, Jennifer. Consumer Textural Food Perception Over Time Based on Mouth Behavior. American Meat Science Association – 77th Annual Reciprocal Meat Conference. June 17, 2024. Oklahoma City, Oklahoma.
Vahalik, Jennifer, and A.M. Cesario. Poster: Thick crust or thin…preference is in the mouth of the beholder! 15th Pangborn Sensory Science Symposium. August 21, 2023. Nantes, France.
Vahalik, Jennifer, Beckley, Jacqueline, Jeltema, Melissa. The thrill of victory and the agony of defeat: Using a storytelling approach to give context to product success and failure. Food Oral Processing. July 12, 2021. Virtual Presentation.
Beckley, J., Whittemore, G., Jeltema, M., & Vahalik, J. Straight from the mouth of people: Creating a Platform to Deepen ‘Little’ Data and enhance Big Data. Pangborn Sensory Science Symposium. July, 2019. Edinburgh, Scotland
Jeltema, M., Beckley, J., & Vahalik, J. (2018) Context Setting for Improved Understanding for Design Thinking and Product Research. Society of Sensory Professionals. September, 2018, Cleveland, OH.
Vahalik, J., Beckley, J.H. & M. Jeltema. (2017) Texture is in the Mouth of the Beholder: Mouth Behavior as a major driver of food choice, satisfaction, and the desire to repurchase. American Association of Cereal Chemists International Cereals 17. October 10, San Diego, CA.
Jeltema, M., Beckley, J. & J. Vahalik. (2017) Importance of mouth behavior in the quest for understanding product texture. 12th Pangborn Sensory Science Symposium. August 22, Providence, RI.
Vahalik, J., Beckley, J.H. & M. Jeltema. (2017) It’s all about the story – right? A novel approach to quantifying Prepared Foods R&D Applications Seminar. August 1, Chicago, IL.
Vahalik, J., Beckley, J.H. & M. Jeltema. (2017) Texture is in the Mouth of the Beholder: Understanding the Impact of Mouth Behavior on Product Development. Reciprocal Meats Conference. June 19, College Station, TX.
Vahalik, J., Jeltema, M., & J.H. Beckley. (2015) Texture is in the mouth of the beholder – Understanding the Impact of Mouth Behavior on Product Development. Prepared Foods R&D Applications Seminar. August 5, Chicago.
IFT Symposia – Organized by Jacqueline Beckley. (2015) As Time Goes by…You Must Remember This…Great Food Products…Win by Being Eaten…Again and Again and Again, IFT Annual Meeting and Food Expo. July 10-14, Chicago, IL.
Jeltema, M., Beckley, J. & J. Vahalik. (2015) IFT Transformation Lab. IFT Annual Meeting and Food Expo. July 10-14, Chicago, IL.
Jeltema, M. & J. Harte. (2015) Avoid Marketplace Failure: Work Smarter! Food Leaders’ Summit. April 27-29, Chicago, IL.
Vahalik, J., Jeltema, M., & J.H. Beckley. (2015) You Didn’t Learn This in School! Understanding Mouth Behavior and How It Changes Everything in Your Food Design. Research Chefs Association Meeting. March 25, New Orleans, LA.
Vahalik, J., Jeltema, M., & J.H. Beckley (2015) Mouth Behavior – a New Discovery that Changes Product Communication Strategy. The Quirks Event Meeting. February 23, Brooklyn, NY
Beckley, J. H., Vahalik, J. & M. Jeltema. (2014) The Ultimate Unexpressed Need that Drives Food Texture Choice and Satisfaction. Central New Jersey Institute of Food Technologists Meeting. Sept. 9, Central NJ.
Beckley, J. H., Paredes, D., Bourne, M., Jeltema, M., & Morgenstern, M. (2014) Pioneering Technologies for a Deeper Understanding of Food Texture, Perception & Consumer Behavior. IFT Annual Meeting and Food Expo. June 22, New Orleans, LA.
Jeltema, M., J.H. Beckley. (2013) The Unexpressed Need Behind Texture. Institute of Food Technologists Annual Meeting. Chicago, IL.
Beckley, J. H. (2010) Texture Is Fundamental: Understanding consumer needs to reshape thinking around texture design for people and healthy foods, Institute of Food Technologists Symposium: Sensory and consumer insights. Institute of Food Technologists Annual Meeting. July, Chicago, IL.
Beckley, J. H. (2008) Oversight of Consumer Insight Tools, Institute of Food Technologists Symposium: Linking Consumer Insight with sensory, material and formulation science to develop consumer preferred dairy textures. Institute of Food Technologists Annual Meeting. June, New Orleans, LA.
RADIO INTERVIEW:
Jeltema, Melissa. (2013) “WGN Radio Interview.” Interview by Bill Leff and Wendy Snyder. WGN Radio Interview. WGN. Sept. 3, Chicago, IL.
WEBINAR:
Jeltema, M. (2014) SNACK SUCCESS: Changing the way we target consumers based on their textural and experiential snack eating preferences. Prepared Foods Webinar. Nov. 19.
OTHER MEDIA AND SPECIAL HONORS:
Beckley, J. H. Recipient of the 2018 Sensory and Consumer Sciences Achievement Award from The Institute of Food Technologists (IFT), Juy, 2018.
Beckley, J, Jeltema, M & J. Vahalik. (2016) Poster: A collaborative success! A story of how observation of a few individuals has grown to embrace global eating and product success in Asia….and elsewhere. SenseAsia 2016. The 2nd Asian Sensory and Consumer Research Symposium. May 15-17. Shanghai, China.
Beckley, J., and J. Vahalik. (2015) Texture Is in the Mouth of the Beholder. Seafood International. May 12. Web. 1 July 2015.
“NBC TODAY SHOW: Personal Journal Story.” Today Show. 14 Aug. 2013. Web. http://www.today.com/video/today/52753305#52753305
