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Judy Hsu

Judy Hsu

UX Researcher

Previously from IDEO and Nielsen.

Judy Hsu is a UX researcher with expertise in design research, segmentation, brand strategy, new product development, participatory design, and commercialization. She has worked on client projects ranging from startups to multinational CPG firms, focusing on integrating design thinking culture and practices at an organizational level, such as custom-designed employee training programs and innovation labs. At the Nielsen Company, she has provided consumer insights and analytics for Kraft Foods, servicing all product categories for the retail, brand, and new product innovation teams. She was previously a Design Lead at IDEO, where she lead its 'Design for Food' Studio. She has a Masters in Food Studies and Food Policy at New York University.

Product Design
Analytics
Food Services Content
Innovation
Design Research
Brand Strategy
Consumer Insights
Food Product Design
Applied Research
Research and Development
Food Systems
Research Methods
Professional Cooking
Judy Hsu

Judy Hsu

Previously from IDEO and Nielsen.

UX Researcher

Judy is Available for Projects

Work with Judy

Employment Highlights

Design Lead

IDEO

April 2014 - July 2018 (4 years 3 months)

Weekend Donut Baker

Bob's Donuts

February 2018 - July 2018 (5 months)

Senior Marketing & Insights Manager

The Culinary Edge

October 2010 - April 2014 (3 years 6 months)

Client Manager

The Nielsen Company

June 2005 - October 2010 (5 years 4 months)

1 More Entries

Education Highlights

Master of Arts, Food Studies & Food Policy

New York University

September 2018 - April 2019 (7 months)

Professional Cookery, Cookery

Kendall College

August 2008 - August 2009 (1 year)

Bachelor of Arts, Marketing & Decision Sciences

Miami University

August 2001 - May 2005 (3 years 9 months)

Portfolio

Food Innovation Program

Food Innovation Program

Food Innovation Program

Food Innovation Program

Resume

Design Lead

IDEO

April 2014 - July 2018 (4 years 3 months)

IDEO is a global design and innovation company.

  • Supported its mission of stewarding positive change in food via human-centered design, as a senior lead in IDEO’s ‘Design for Food’ Studio.
  • Integrated design thinking culture & practices at an organizational level, including custom-designed employee training programs and innovation labs.
  • Developed studio upkeep on consumer, industry, and technological trends in the food.

Weekend Donut Baker

Bob's Donuts

February 2018 - July 2018 (5 months)

Bob's Donuts is a donut shop in San Francisco, CA that is dedicated to preserving the art of making handmade donuts and pastries.

  • Mixed, formed, and fried dough to produce donuts, according to work order.
  • Decorated donuts as part of making good quality products.
  • Provided accurate measurements, while minimizing waste.
  • Maintained good customer service.

Senior Marketing & Insights Manager

The Culinary Edge

October 2010 - April 2014 (3 years 6 months)

The Culinary Edge works across the food and restaurant industry to bring delicious and exciting products to life for local, national and global companies.

  • Created and implemented the company’s new consumer insights offering.
  • Managed marketing and PR activities.
  • Determined ways to gather relevant data about customers and potential consumers.

Client Manager

The Nielsen Company

June 2005 - October 2010 (5 years 4 months)

Nielsen is a global information & measurement company, provides market research, insights & data about what people watch, listen to & buy.

  • Provided consumer insights & analytics for Kraft Foods, servicing all product categories for the retail, brand and new product innovation teams.
  • Performed research to identify new potential clients.
  • Created presentations to inform potential or existing clients about their company's products or services.
  • Maintained client-business relationships.

Sensory Lab Technician

Nestlé USA

January 2001 - December 2004 (3 years 11 months)

Nestlé is the world's leading nutrition, health, and wellness company.

  • Assisted with QA & flavor studies for confections, cream, coffee, beverage, and creamers.
  • Created required draft test materials to execute sensory and employee consumer testing from criteria provide by sensory scientist.
  • Finalized and validated test design in the appropriate sensory software application.

 

Education

Master of Arts, Food Studies & Food Policy

New York University

September 2018 - April 2019 (7 months)

Professional Cookery, Cookery

Kendall College

August 2008 - August 2009 (1 year)

Bachelor of Arts, Marketing & Decision Sciences

Miami University

August 2001 - May 2005 (3 years 9 months)