Hardware, Software & the Internet of Things
June 23–25, 2015 • San Francisco, CA
Gwendolyn Graff

Gwendolyn Graff
Creativity Fellow, Innovation, Wrigley

@gwendolyn_graff

Gwendolyn Graff has worked for the Wrigley Company for 17 years; her first five years were spent at a subsidiary—where she primarily worked on R&D for kids’ bubblegum. Although always product-focused, she has spent a great deal of time in the early development process—ethnography, ideation, focus groups, prototyping, and concept work—helping to form new product ideas/concepts and understanding consumer insights. She has bachelor degrees in chemistry and biology from North Central College in Naperville, Illinois.

Sessions

11:45am–12:15pm Thursday, 06/25/2015
Keynote
Location: Herbst Pavilion
Gwendolyn Graff (Wrigley)
Average rating: ****.
(4.57, 14 ratings)
The way we experience food is highly complex. In this interactive keynote, Wrigley creativity fellow and chemist Gwendolyn Graff will describe the different biological and neural pathways by which our brain gets information, interprets it, and puts together inputs to draw meaning and understanding of what we are eating. Read more.