• Presentation
• CV
• Research outputs
• Keywords

Primary fields of research

Oral sensitivity and its impact on texture perference of food;

Consumer preference and acceptance;

Sensory evaluation of food with special interest in novel sensory profiling techniques;

Instrumental chemical-physical analysis, e.g. characterisation of flavours/texture in foods;

Multivariate modelling of sensory data, consumer data or/and instrumental data.

Current research

More recently I have worked on evaluating human oral sensitivity, including PROP sensitivity, lingual tactile sensitivity, the density and diameter of fungiform papillae etc. Consumer preferences of dairy drinks have been tested in order to see whether a different oral sensitivity among Asian and Caucasian consumers would influence the texture preferences.