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Christy Spackman

Assistant Professor, Arizona State University - Implosion Labs, LLC

Christy Spackman, PhD, is an Assistant Professor at Arizona State University, specializing in the intersection of art, science, food production, technology, sensory experiences, and health. She leads the 2020 Emerge festival themed 'Eating at the Edges.'

With a background in Molecular Biology, Food Chemistry, and Culinary Arts, Christy brings a unique perspective to her work, combining consumer insights, ethnographic design, sensory anthropology, and user experience in her research.

Her expertise spans various fields including sensory science, baking and pastry, culinary instruction, public humanities, and social media outreach. She has collaborated with organizations such as Kraft Foods, fine & raw chocolates, and the University of Chicago Medical Center on product development, nutrition research, and marketing.

Christy's education includes a PhD in Food Studies from New York University, an M.S. in Food Chemistry from the University of Illinois at Urbana-Champaign, a culinary certificate from Kendall College, and a B.S. in Molecular Biology and Chemistry from Brigham Young University.

Her experience includes roles as a Consultant at Imposion Labs, a Hixon-Riggs Early Career Fellow in Science, Technology, and Society at Harvey Mudd College, a Nutrition Research Intern at Kraft Foods, and an Adjunct Instructor and PhD Researcher at New York University, among others.

Christy Spackman employs a human-centered and speculative design approach, facilitating collaborations through experiential workshops. She is a leading figure in the exploration of how sensory design in food and beverage influences consumer relationships with the environment.

She is jointly appointed between the School for the Future of Innovation in Society, and the Arts, Media, and Engineering Departments at Arizona State University, focusing on teaching, research, and community engagement.

Christy Spackman
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Location

Greater Phoenix Area