•Neural and physiological underpinnings of sensation, reward and consumer decision.
•Functional and cognitive benefits of flavors and food ingredients.
•Measuring affective (emotional) responses to food and flavor; impact of affect on consumer choice.
•Leverage knowledge into the development of new methodologies that improve the Food and Beverage Industry product development cycle.
•Food Product Development
•Sensory Evaluation of Foods
•Sensory Evaluation Center: Collaborate with industry and internal partners in conceptualization and execution of sensory tests including consumer testing, discrimination testing, quality control and product development.
•Flavor Extract Management Association: Co-Chair of the Sensory Data Task Force Subcommittee to recommend testing procedures necessary to support FEMA-GRAS submissions.