Emily CroftonResearch 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.