Norma Prado
About Norma Prado
Norma Prado is a Scientist in Product Insights with extensive experience in sensory evaluation and quality control within the wine and spirits industry. She has worked for notable companies such as Brown-Forman and Tequila Herradura, and holds advanced degrees in biotechnology and food engineering.
Current Role at Brown-Forman
Norma Prado currently holds the position of Scientist Product Insights at Brown-Forman, where she has been employed since 2016. In this role, she utilizes her expertise in sensory evaluation to provide insights that inform product development and marketing strategies. Her work focuses on understanding consumer preferences and enhancing product quality within the wine and spirits industry.
Previous Experience at Brown-Forman
Prior to her current role, Norma Prado worked at Brown-Forman as a Sensory Scientist from 2012 to 2016. During her four years in this position, she contributed to sensory analysis and product testing, playing a key role in ensuring the quality and appeal of the company’s offerings.
Educational Background
Norma Prado has a solid educational foundation in the sciences. She earned a Master of Science degree in Biotechnology Process from Universidad de Guadalajara, studying from 2000 to 2002. Additionally, she studied at Instituto Politécnico Nacional, where she achieved a Food Engineer degree in Product and Process Development from 1992 to 1997, and a Laboratory Technician qualification in Agriculture from 1987 to 1990.
Expertise in Sensory Evaluation
Norma Prado possesses specialized expertise in sensory evaluation, particularly within the wine and spirits sector. Her experience includes roles focused on sensory analysis and quality control, where she applied her knowledge of multivariate statistics to analyze complex data sets. This skill set is essential for deriving actionable insights that enhance product quality and consumer satisfaction.
Career History in Quality Control and Research
Norma Prado has a diverse career history that includes significant roles in quality control and research. She served as the Quality Control Laboratories Chief at Dulces Montes for 11 months in 1998 and held various positions at Tequila Herradura, including Associate Manager of Sensory Evaluation and Research and Sensory Evaluation Chief from 2005 to 2012. Her early career also included a research scholarship at CIATEJ from 2000 to 2002, where she gained valuable experience in scientific research methodologies.