Alejandra M. Muñoz is the president of IRIS: International Resources for Insights and Solutions, LLC – a consulting company in the field of sensory and consumer sciences. Ms. Muñoz has consulted for consumer products companies in the areas of foods, beverages, personal, household, health care, paper and other products, both nationally and internationally for over 30 years.
Ms. Muñoz has published extensively, is the main author of the book Sensory Evaluation in Quality Control, co-author of the book Viewpoints and Controversies in Sensory Science and Consumer Product Testing, the editor of the ASTM manuals: Relating consumer, descriptive and laboratory data to better understand consumer responses, and International Consumer Product Testing Across Cultures and Countries. Through her publications, lectures in many public and in-house short courses, and presentations at conferences she is an influential key contributor in the continuing education of professionals in the area of sensory and consumer sciences.
Ms. Muñoz is an active member of the ASTM International Committee E18 on Sensory Evaluation. She was the Chairperson of the subcommittee on Personal Care and Household evaluations for almost 20 years, overseeing the publication of new and the revision of existing standards. She also has been the chairperson of several ASTM Task Groups. Ms. Muñoz received the ASTM International E18 Award of Merit, the highest society award granted to an individual member for distinguished service and outstanding participation in the ASTM International Committee activities. She was recognized for her long and productive service to Committee E18 on Sensory evaluation, and for providing outstanding service, leadership, professionalism and long term dedication to this committee.
She is also a professional member and Founding Sponsor of SSP (Society of Sensory Professionals), and a professional member of the Institute of Food Technologists.
Ms. Muñoz has a M.Sc. degree in Food Science with emphasis in Sensory Science from the University of California, Davis (USA) having completed research studies with Dr. Rose Marie Pangborn, and a B.Sc. degree in Food Engineering from the Universidad de las Americas (Mexico).