Alina Stelick

Alina Stelick manages Cornell Sensory Evaluation Center in the Department of Food Science at Cornell University. Prior to returning to Cornell, Alina worked in Sensory and Consumer Insights at Avon Products Inc., Unilever Research and Development, and The Gilette Company.  Alina received B.S. Food Science from Oregon State University with concentrations in Chemistry and Business Administration in 2001, M.S. Food Science (Sensory Science) from Cornell University in 2003.  She is currently pursuing Ph.D. Food Science (Sensory Science) through employee degree program. 

Alina is an active member of Sensory and Consumer Sciences Division at IFT since 2016.  She has served as a Secretary, a Volunteer Coordinator, and now as a TRP/ Pangborn Competition Coordinator Lead.  In 2020 she has received an Outstanding Volunteer Award from the division in recognition of her service. 

Alina is also a regular contributor to the Cornell Dairy Foods Extension programs and teaches the Sensory Evaluation and Consumer Insights component in courses such as Fluid Milk Processing for Quality and Safety, The Science of Yogurt and Fermented Dairy Products to name a few.  She designed and is a lead instructor for a workshop focused on Sensory Evaluation of dairy foods, Sensory Immersive Experiences in Dairy Products.

Select Publications 

Stelick, A., Lopetcharat, K. and Paredes, D. (2022). Tools for Up-Front Research on Understanding Consumer Values. In Product Innovation Toolbox (eds K. Lopetcharat, D. Paredes and J.H. Beckley). https://doi.org/10.1002/9781119723226.ch8.1

Stelick, A., Sogari, G., Rodolfi, M., Dando, R. and Paciulli, M. (2021), Impact of sustainability and nutritional messaging on Italian consumers’ purchase intent of cereal bars made with brewery spent grains. Journal of Food Science, 86: 531-539. https://doi.org/10.1111/1750-3841.15601

Swegarden, H., Stelick, A., Dando, R. and Griffiths, P.D. (2019), Bridging Sensory Evaluation and Consumer Research for Strategic Leafy Brassica (Brassica oleracea) Improvement. Journal of Food Science, 84: 3746-3762. https://doi.org/10.1111/1750-3841.14831