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Gail Vance Civille (born 1943) is a pioneer in advanced sensory evaluation approaches for industry, academia and government. She has been fundamental in the development of Flavor, Texture, Fragrance, Skinfeel, and Fabricfeel Spectrum Descriptive Analysis Methodology TM,〔Civille, G.V. and Dus, C.A. (1990). "Development of terminology to describe the handfeel properties of paper and fabrics". Journal of Sensory Studies 5, 19-32 〕 and her protocols, reference scales, and methodologies provide the groundwork for sound analytical tools used by many in sensory science. == Background == Gail Vance was born in 1943 in Brooklyn, New York, where she lived for 24 years until she moved to Parsippany, New Jersey upon her 1967 marriage to Frank Civille. She grew up in a typical Mediterranean-American household: a family in which the grandmother, mother, and children had a great passion for food and for the pleasure it provided to the senses.〔Bledt, Marcela. Personal interview. 28 May 2010〕 In few words, "food was a religion," she has said; "Christmas dinner would last four hours." At her table, an appetizer would be served, then talked about, followed by another course and more talk. Her family was aware of not just what went into the meal, but what the textures were supposed to be like and why one dish was better than another.〔http://www.nytimes.com/2000/07/26/jobs/my-job-i-say-it-tastes-like-spinach.html〕 After graduating from St. Saviour High School in Brooklyn, Civille attended the (College of Mount Saint Vincent ) Riverdale, New York, where she received a B.S. in chemistry. She chose this field because she liked exact disciplines such as sciences, mathematics and chemistry, which she says always work because "they are based on facts."〔Bledt, Marcela. Personal interview. 28 May 2010〕 She started her career in General Foods Corporation in 1965 as an associate sensory project leader, evaluating numerous types of products from the beginning to the end of their manufacture. She met her husband, a chemical engineer who also worked at GFC, when she offered him the opportunity to do a sensory evaluation for "egg custard". She referred to her experience at GFC as "The Graduate School in Sensory Evaluation". During this time she discerned, under the mentoring of Elaine Z. Skinner, the importance of correlation among objective sensory, instrumental, product, and consumer opinion data collection. In the early 1970s, while raising her children, Civille decided to move into the world of sensory analysis as an independent consultant, expanding the sensory world by applying her experience gained at GFC for the benefit of consumers. In 1970, she first taught at the "(Sensory Evaluation Training Course )" at the (Center for Professional Advancement ), an organization dedicated to providing accredited technical training and continuing professional education to industry and government professionals worldwide. She has continued instructing this course for the last forty years. After 16 years as an industry consultant, Civille founded (Sensory Spectrum, Inc. ) on April 1, 1986. Sensory Spectrum, Inc. specializes in understanding the sensory-consumer and product understanding experience for the consumer product goods (CPG) industry, academia and government. This approach links advanced sensory methods to consumer research and product development and improvement with the latest statistical analysis procedures to provide business and technical solutions for precise decision making. In his book ''(blink )'', Malcolm Gladwell cited Gail Vance Civille and her colleague Judy Heylmun, referring to the value of their know-how, by saying, "The gift of their expertise is that it allows them to have a much better understanding of what goes on behind the locked door of their unconscious."〔Gladwell, Malcolm (2007) blink. The Power of Thinking without Thinking pp.177-179〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Gail Vance Civille」の詳細全文を読む スポンサード リンク
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