Chloe has a BSc in Psychology and an MSc in Clinical Psychology and Mental Health. A great deal of the work was research-based and relating to consumer psychology, highlighted by a paper that Chloe has published (“Consumer Knowledge and Acceptance of “Algae” as a Protein Alternative: A UK-Based Qualitative Study”).
Chloe has used this experience through her work at BIC Innovation when gaining consumer insight and engaging with businesses and organisations.
In one sentence, what do you do at BIC?
I carry out primary and secondary research on numerous topics and projects, with an expertise in Psychology.
Who would you say inspires you?
I am inspired by people who carry out their passions in an innovative and strong way, while doing so in a creative and humble manner.
What is your approach to starting a new project?
Making sure I brain storm to get all my initial thoughts down on one page, and then consulting and building upon these by researching further and sharing with my team.
In your opinion, what is the biggest development in the food industry in the past 3 years?
More and more products are becoming sustainable, with many companies having a key focus on the environment which I am very passionate about.
What is the weirdest flavour combo you have tried that actually works?
Watermelon and olives! (You’ll thank me later!)
What are your key skills?
Communication, planning, qualitative research and creative/artistic related tasks.