Expert in Food Sensory Science, Food Acceptability, Food Texture, Satiety, Food Choice, consumption
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.
Expert may consult nationally and internationally, and is also local to the following cities: Minneapolis, Minnesota - Saint Paul, Minnesota - Rochester, Minnesota - Burnsville, Minnesota - Saint Cloud, Minnesota - Eden Prairie, Minnesota - Minnetonka, Minnesota - Eau Claire, Wisconsin
|Year: 1975||Degree: PhD||Subject: Food Science||Institution: Cornell University|
|Year: 1972||Degree: BS||Subject: Food Science & Technology||Institution: Oregon State University|
|Year: 1972||Degree: BS||Subject: Food Science & Technology||Institution: Massey University, New Zealand|
|Years: 1981 to Present||Employer: Undisclosed||Title: Associate Professor||Department: Department of Food Science and Nutrition||Responsibilities:|
|Years: 1975 to 1981||Employer: University of Minnesota||Title: Assistant Professor||Department: Department of Food Science and Nutrition||Responsibilities:|
|Years||Country / Region||Summary|
|Years: 1984 to 1985||Country / Region: Rwanda||Summary: Part of an AID sponsored study of beans. She set up sensory tests for a storage study of dried beans.|
|Spanish||Better than French, but not well enough for a satisfying conversation Can read many signs|