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Food Sensory Science; Food Sensory Testing:
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.