Amy Blake, Senior Research Technician, Consumer, Sensory & Market Insights
Using Sensory Science to Drive Horticultural Innovation
Understanding how people experience horticultural products through sensory science is what makes Amy’s work at Vineland deeply rewarding.
From an early age, Amy Blake knew she wanted to work in science. Guided by a quiet curiosity, Amy developed a deep appreciation for understanding the world around her. Today, that curiosity fuels a career dedicated to helping researchers and industry partners better understand the sensory qualities that shape our experiences with food and horticultural products.
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As Vineland’s Senior Research Technician, Consumer, Sensory & Market Insights (CSMI), Amy has played a key role in supporting innovation in Canada’s horticulture sector for over 14 years. Her work combines scientific rigor with insights into human perception, helping researchers and industry partners develop products, technologies, and varieties that resonate with consumers.
Amy’s path to sensory science began with a Bachelor of Science from the University of Waterloo, followed by a Master of Science in Biological Sciences at Brock University, specializing in Plant Science, Oenology and Viticulture. During her graduate studies, she conducted research through Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI), contributing to projects focused on wine quality, aroma compounds, and storage conditions. This work resulted in several peer-reviewed publications and helped build the strong scientific foundation she continues to draw on today. While in graduate school, Amy also developed a passion for food, flavour and the industry perspective while working at local wineries.
Since joining Vineland in 2012, Amy has led Vineland’s trained sensory panel, organizing recruitment, assessor training, sensory studies, and data analysis. The trained sensory panel evaluates sensory attributes (e.g. aroma, flavour taste and texture, and appearance) in fruits, vegetables, ornamental plants, and food products including wine, cider, and plant-based proteins. These insights help researchers, breeders, growers, and industry collaborators make informed decisions throughout the innovation process.
While sensory science remains her primary focus, Amy also contributes to consumer and market research initiatives. Together, these insights provide a powerful framework for supporting product quality, innovation, and commercial success.
Throughout her career, Amy has contributed to sensory science research in horticulture, including consumer-driven apple breeding, sensory and biochemical drivers of tomato flavour, sweet potato preferences, novel wine styles and grape varietals, and sensory thresholds for innovative ingredients such as upcycled apple pomace powders. She has shared her expertise at national and international conferences, including the Pangborn Sensory Science Symposium and the Canadian Institute of Food Science and Technology Food Summit.
In addition to her research responsibilities, Amy serves as Project Management Lead and Food Safety Lead within the CSMI program. She is also an active member of the ISO/TC 34/SC 12 Sensory Analysis Committee through the Standards Council of Canada.
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What keeps her inspired?
As a lifelong learner, Amy finds inspiration in the people she works with. One of the most rewarding aspects of her role at Vineland is the opportunity to collaborate with colleagues across multiple disciplines. Whether collaborating with researchers, industry collaborators or specialists, she values the chance to learn from others and share her knowledge.
And outside the lab?
Outside of work, Amy enjoys spending time with her family, including her two daughters, who keep life busy and full of adventure. She enjoys staying active through a variety of outdoor activities and sports, including paddleboarding, boating, hiking, birding, cross-country skiing, and curling. Amy also enjoys unwinding with a good book or podcast, and never tires of discovering and discussing new foods, especially snacks, with friends and colleagues.
From cool-climate wine research to sensory panel leadership and horticultural innovation, Amy’s career reflects a consistent passion: using sensory science to better understand products, improve quality, and support Canada’s horticulture sector.