Since 2017, Dr. Carol Karahadian has excelled as the owner and managing partner of C. Karahadian & Associates LLC, through which she has dedicated herself to the understanding and application of sensory and consumer science. Having accrued nearly four decades of professional expertise, as part of her routine responsibilities at C. Karahadian & Associates, Dr. Karahadian aids both startups and large corporations in developing their sensory training, with tailored programs focused on taste and smell. To remain abreast of developments in her industry, she has been a member of the Society of Sensory Professionals, the Institute of Food Technologists and the American Chemical Society.
Earlier in her career, Dr. Karahadian served with Starbucks between 2011 and 2017, having been recognized as the director of global sensory and the director of product and process technology and sensory. Notably, her expertise drove Starbucks to new heights, contributing to the corporation’s product quality and innovation. Likewise, Dr. Karahadian was the vice president of global sensory at Firmenich, an international flavor and fragrance company, from 1995 to 2011. There, she developed sensory programs and enhanced product development and consumer satisfaction across the globe.
Before pursuing a corporate career, Dr. Karahadian was a high school mathematics and science teacher and, later, served as an assistant professor in the Departments of Food and Nutrition at both Purdue University and the University of Maryland. Enriching her own academic background, Dr. Karahadian holds a Doctor of Philosophy in food science and flavor chemistry from the University of Wisconsin-Madison, which she earned in 1986. During her studies, she was supported by the steadfast guidance of her parents and a professor in her doctoral program, Dr. Robert C. Lindsay, all of whom shaped Dr. Karahadian’s approach to education.
Looking toward the future, Dr. Karahadian aims to focus more intently on mentoring, volunteerism and contributing to charitable organizations. In this regard, she is a board member of the St. Francis Living Room in San Francisco, a nonprofit food kitchen for low-income and unhoused senior citizens. She is also a member of the College of Agricultural and Life Sciences’ Board of Visitors at the University of Wisconsin-Madison. Ultimately, she intends to continue making a positive impact on the world around her.
