Expert Details
Food Sensory Science, Food Acceptability, Food Texture, Satiety, Food Choice, Consumption
ID: 720661
Minnesota, USA
For the past 30 years, Expert has taught and researched aspects of sensory analysis of foods. Part of this time was devoted to studying food textures, specifically crispness, crunchiness, and viscosity. More recently she has focused on studying food acceptability. During a year-long sabbatical at the Pillsbury Company, she designed numerous studies to examine consumer responses to food products - often relating consumer preference to information obtained from descriptive analysis and/or specific factors in an experimental design.
Her statistical expertise in regression analysis, experimental design, and multivariate statistics, as well as her experience using SAS and XLSTAT have been invaluable in designing, analyzing, and interpreting these studies. She currently pursues a range of research topics relating to food acceptability including sensory specific satiety (the change in preference for a food produced by eating that food), food consumption, measuring consumer trade offs between the sensory qualities of foods and other attributes such as price or health claims, and determining the attributes of a food product associated with consumer preference.
Expert has taught short courses as well as regular University courses on Sensory evaluation of food for the past 30 years. Her research has involved studying sensory testing methodology, food textures (specifically crispness, crunchiness, astringency, and mouth coating), perception of odor mixtures, long term acceptability, sensory specific satiety, cheese flavor, thickened liquids, etc.
Expert has consulted with over 25 companies over the past 20 years including General Mills, Pillsbury, Proctor & Gamble, Nestle and Tropicana.
Education
Year | Degree | Subject | Institution |
---|---|---|---|
Year: 1975 | Degree: PhD | Subject: Food Science | Institution: Cornell University |
Year: 1972 | Degree: BS | Subject: Food Science & Technology | Institution: Oregon State University |
Year: 1972 | Degree: BS | Subject: Food Science & Technology | Institution: Massey University, New Zealand |
Work History
Years | Employer | Title | Department |
---|---|---|---|
Years: 1981 to Present | Employer: Undisclosed | Title: Associate Professor | Department: Department of Food Science and Nutrition |
Responsibilities:Available upon request. |
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Years | Employer | Title | Department |
Years: 1975 to 1981 | Employer: University of Minnesota | Title: Assistant Professor | Department: Department of Food Science and Nutrition |
Responsibilities:Available upon request. |
International Experience
Years | Country / Region | Summary |
---|---|---|
Years: 1984 to 1985 | Country / Region: Rwanda | Summary: Part of an AID sponsored study of beans. She set up sensory tests for a storage study of dried beans. |
Language Skills
Language | Proficiency |
---|---|
Spanish | Better than French, but not well enough for a satisfying conversation. Can read many signs. |
Fields of Expertise
consumer choice prediction, food sensory science, food sensory testing, regression analysis, sensory evaluation, crispness, crunchiness, flavor, flavor profile, food texture, organoleptic testing, palatability, palatability testing, sensory, tastemasking, sensory science, customer satisfaction, consumer survey, behavioral science, consumer focus group, odor threshold, fat flavor, off-flavor, odor identification, food intake, low-fat food flavoring, flavor enhancer, sense organ, perceptual mapping, olfaction, odor measurement, dairy product sensory evaluation, flavoring material, food sweetener, food analysis, sensory system, odor, food, taste, statistical data analysis, food shelf life testing, olfactory science, food technology, food rheology, aroma