Isi obtained his doctoral degree at the Department of Consumer and Food Sciences, University of Pretoria. His research focus is in Sensory Science, and the highlight of his PhD research was the effect of extrusion cooking on the sensory profile of stored pearl millet. He obtained his Master’s degree in Food Science from the same institution in 2015, and a Bachelor’s degree in Food Science from the University of Nigeria, Nsukka. He is a professional member of the South African Association of Food Science and Technology (SAAFoST) and is passionate about sharing his experiences and knowledge gained in sensory research with other young scientists and researchers and leveraging the knowledge of sensory profile of foods as a vital component of new product development as well as general R & D in the food industry. He is a firm believer that the future of sensory and consumer insights research is in Africa, lies in studying and documenting the sensory profile of African foods and African consumers, leading to better appreciation and understanding of local foods and African consumer behaviour.