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Emily Crofton

Research Officer

Research Interests

Emily is a Research Officer in the Department of Food Quality and Sensory Science where she is managing a research programme in the area of sensory science. Her research aims to apply various sensory evaluation techniques to better understand human sensory response to food products. Emily is currently the programme lead for the sensory analysis component of Meat Technology Ireland (MTI), an industry-led initiative for meat processing research and technology in Ireland. She is actively conducting research into the application of new techniques to examine the dynamics of sensory perception and subsequent impact on consumer choice behaviour. Emily also has introduced a range of novel technologies (virtual and augmented reality, biometrics) to the sensory science programme where their potential application in understanding the sensory properties of food products is being studied.

Current Projects

  • Impact of grass feeding versus concentrate production systems on the sensory characterisation of Irish beef. Teagasc Funded Walsh Fellowship.
  • Meat Technology Ireland. Funded by Enterprise Ireland under the Technology Centres programme.
  • InFoTech - Innovative food processing and new technological solutions for the design of novel healthy products for the prepared consumer foods sector. Funded by the Irish Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (FIRM).
  • METH-ABATE - Development and validation of novel technologies to reduce methane emissions from pasture based Irish agricultural systems. Funded by the Irish Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (FIRM).
  • 3D Dairy. Exploitation of dairy ingredients in the development of 3 Dimensional Structured Dairy Snacks. Funded by the Irish Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (FIRM).
  • SENSE: Predictive modelling of sensory attributes using textural and imaging techniques of model oat bread system.Teagasc Funded Walsh Fellowship.
  • GreenGrowth: Investigating the impact of genetic selection and herbage type on the physiological variances underpinning differences in lamb growth and feed efficiency, Teagasc Funded Walsh Fellowship.
  • Sensory Food Network Ireland. Funded by the Irish Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (FIRM).

Education

Ph.D. in Sensory and Consumer Science, University College Dublin (2009–2013)

Postgraduate Diploma in Education (PGDE), NUI Maynooth (2007–2008)

B.Sc. in Food Science, University College Dublin (2003–2007)

Crofton, E.C., & Scannell, A.G.M. (2020). Snack foods from brewing waste: consumer-led approach to developing sustainable snack options. British Food Journal, (in press) https://doi.org/10.1108/BFJ-08-2018-0527.

Crofton, E.C., Botinestean, C., Fenelon, M., & Gallagher, E. (2019). Potential applications for virtual and augmented reality in sensory science. Innovative Food Science & Emerging Technologies, 56, 102178.

Crofton, E.C., Markey, A., & Scannell, A.G.M. (2013). Consumers' expectations and needs towards healthy cereal based snacks: An exploratory study among Irish adults. British Food Journal, 115, 1130-1148.

Ktenioudaki, A., Crofton, E., Scannell, A.G.M., Hannon, J.A., Kilcawely, K.N., & Gallagher, E. (2013). Sensory properties and aromatic composition of baked snacks containing brewer’s spent grain. Journal of Cereal Science, 57, 384-390.

Crofton, E.C, Markey, A., & Scannell, A.G.M. (2014). Perceptions of healthy snacking among Irish adolescents: A qualitative investigation. International Journal of Health Promotion and Education, 52, 188-189.