Sensory Science and Flavour Chemistry

Research focus:

• Combining sensory, instrumental and flavour chemistry data using advanced sensometric techniques to better understand flavour and texture perception of foods, and how these impact food choice.
• Developing rapid descriptive and consumer testing methods to investigate how ingredients, processing and shelf-life impact the sensory quality of foods.
• Conducting cross cultural studies to enable a greater understanding of international food sensory perceptions.
• Identifying volatile biomarkers for authentication, traceability and terroir in foods and beverages.
• Optimising extraction techniques for elucidating volatiles in foods and beverages
• Implementing novel VR, AR and biometric technologies for understanding the dynamics of human sensory perception.