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Emily Crofton

Research Officer


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).


2014–Present: Manager – Sensory Food Network Ireland, Teagasc Research Centre, Ashtown, Dublin 15.
Sep–Dec 2014: Online Tutor for the Principles of Sensory Science module as part of the M.Sc. in Food, Nutrition and Health, University College Dublin.
2009–2010: Sensory Analysis Lecturer, UCD Institute of Food and Health, University College Dublin.
2007–2008: Secondary School Teacher in Biology and Science, St. Joseph’s Secondary School, Dublin 7

Crofton, E.C., Markey, A. and Scannell, A.G.M. (2014). Perceptions of healthy snacking among Irish adolescents: A qualitative investigation. International
Journal of Health Promotion and Education, 52:188–199.

Crofton, E.C., Markey, A. and 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.C, Scannell, A.G.M., Hannon, J.A., Kilcawley, K.N. and Gallagher, E. (2013). Sensory properties and aromatic composition
of baked snacks containing brewer’s spent grain Journal of Cereal Science, 57 (3): 384–390.