Dr. Imogen Ramsey is a part-time Teaching Associate in Sensory and Consumer Sciences at the University of Nottingham. Alongside this part-time teaching role, she also works as a part-time post doctoral research assistant in Sensory and Consumer Sciences looking at the use of smart technologies to autonomously collect data from consumers.
Imogen graduated in 2015 with First Class Honours in BSc Food Science and Nutrition. During her degree she spent a year working in the food industry as a Process Development Technologist and New Product Development Technologist, working on ready meals, sandwiches and salads. After undertaking her final year university research project, developing a non-milk based iced latte, she decided scientific research was her real passion.
Imogen conducted her four year PhD (sponsored by Campden BRI and BBSRC) in Sensory and Consumer Science at the University of Nottingham. Her fascinating research looked at improving the sensory quality of low alcohol beer through using different instrumental and sensorial techniques, with four papers published in peer reviewed journals.
Her research interests include: Exploring the use of smart technologies to connect consumers with their food; improving the sensory quality of low alcohol beer by the combination of instrumental and sensorial techniques; exploring membrane filtration techniques to produce a non-alcoholic beer.
Externally she is an active member of the E3S- Next Generation Group, where she was the Recruitment and Member Manager from 2017-2021. She also enjoys bringing Sensory Science to the public through Outreach activities such as Pint of Science and Guerilla Science's Flavour Feast.
RAMSEY, IMOGEN, YANG, QIAN, FISK, IAN, AYED, CHARFEDINNE and FORD, REBECCA, 2021. Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles. Food chemistry: X. 10, 100121
RAMSEY, IMOGEN, DINU, VLAD, LINFORTH, ROB, YAKUBOV, GLEB E., HARDING, STEPHEN E., YANG, QIAN, FORD, REBECCA and FISK, IAN, 2020. Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics SCIENTIFIC REPORTS. 10(1),
RAMSEY, IMOGEN, ROSS, CAROLYN, FORD, REBECCA, FISK, IAN, YANG, QIAN, GOMEZ-LOPEZ, JAVIER and HORT, JOANNE, 2018. Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer FOOD QUALITY AND PREFERENCE. 68, 292-303