Catherine Lee
About Catherine Lee
Catherine Lee is the Sr Innovation Coach at Experimentation Labs, General Mills, with extensive experience in sensory science and product guidance.
Current Role at General Mills
Catherine Lee is currently serving as a Senior Innovation Coach at Experimentation Labs with General Mills. She began this role in August 2020. In this capacity, she focuses on driving innovation and facilitating experimentation to enhance product development and business strategies. Her efforts contribute to fostering a culture of continuous improvement and creativity within the company.
Previous Experience at General Mills
Before her current role, Catherine Lee led the Digital Experimentation Team at General Mills for 11 months from 2019 to 2020. Prior to that, she held the position of Associate Principal Scientist in Product Guidance and Insights for a year. From 2013 to 2018, she served as a Senior Sensory Scientist in the same division, working on sensory and consumer guidance for product development. Her cumulative experience at General Mills has equipped her with a deep understanding of product innovation and market-driven insights.
Professional Background
Catherine Lee's professional journey includes a significant tenure at Procter & Gamble, where she worked as a Sensory Scientist from 2010 to 2013. During this time, she contributed to sensory analysis and research to support product development. Prior to joining Procter & Gamble, she worked at August Technology as an Applications Engineer for five years, from 2000 to 2005, where she was involved in technical applications and engineering solutions.
Academic Achievements
Catherine Lee holds a Ph.D. in Food Science/Sensory Science from the University of Minnesota-Twin Cities, where she was a Doctoral Dissertation Fellow and Graduate Fellow from 2006 to 2010. She also earned a Bachelor's degree in Chemical Engineering from the same institution. Her educational background provides a solid foundation in both the theoretical and practical aspects of food science and sensory evaluation.
Experience as a Research Fellow
At the University of Minnesota, Catherine Lee served as both a Doctoral Dissertation Fellow and Graduate Fellow from 2006 to 2010. During this period, she conducted extensive research in food science and sensory science, contributing to her academic and professional expertise in the field. Her work as a fellow involved significant scholarly research, which laid the groundwork for her successful career in sensory evaluation and product innovation.