Margaret Thibodeau

Contact

• workRoom C6 Main Building
  Sutton Bonington Campus
  Sutton Bonington
  Leicestershire
  LE12 5RD
  UK
• workVia Teams
• Margaret.Thibodeau@nottingham.ac.uk

Biography

Dr. Margaret Thibodeau is the Sensory Science Centre Manager at the University of Nottingham.

Margaret obtained her BSc in Oenology and Viticulture with first class standing at Brock University (Ontario, Canada). Next, Margaret graduated with her PhD in Biological Sciences, also from Brock University. Margaret's PhD research aimed to better understand thermal taste, a phenomenon whereby some individuals experience taste sensations simply by having their tongue warmed or cooled. Work from her thesis, was presented at several international sensory science conferences and led to the publication of five peer reviewed articles. Margaret's work was also recognized at convocation, where she received the Distinguished Graduate Student Award.

Margaret's research interests include understanding the link between flavour perception, food preferences, personality, food consumption and diet-related outcomes. Margaret is a member of the Institute of Food Science & Technology, the Association for Chemoreception, the Society of Sensory Professionals and the Canadian Institute of Food Science and Technology.

Selected Publications

• THIBODEAU, MARGARET, YANG, QIAN, FORD, REBECCA and PICKERING, GARY, 2021. English version of the food disgust scale: Optimization and other considerations Journal of sensory studies. 36(2), e12639
• THIBODEAU, MARGARET and PICKERING, GARY, 2021. Perception of aqueous ethanol binary mixtures containing alcohol-relevant taste and chemesthetic stimuli Beverages. 7(2), 23
• PICKERING, GARY J and THIBODEAU, MARGARET K, 2021. Self-rated aversion to taste qualities and the PROP taster phenotype associate with alcoholic beverage intake and preference Beverages. 7(2), 37
• PICKERING, GARY J, WILLWERTH, JIM, BOTEZATU, ANDREEA and THIBODEAU, MARGARET, 2021. Prevalence and management of alkyl-methoxypyrazines in a changing climate: Viticultural and oenological considerations Biomolecules. 11(10), 1521

• View all publications

• THIBODEAU, MARGARET, YANG, QIAN, FORD, REBECCA and PICKERING, GARY, 2021. English version of the food disgust scale: Optimization and other considerations Journal of sensory studies. 36(2), e12639
• THIBODEAU, MARGARET and PICKERING, GARY, 2021. Perception of aqueous ethanol binary mixtures containing alcohol-relevant taste and chemesthetic stimuli Beverages. 7(2), 23
• PICKERING, GARY J and THIBODEAU, MARGARET K, 2021. Self-rated aversion to taste qualities and the PROP taster phenotype associate with alcoholic beverage intake and preference Beverages. 7(2), 37
• PICKERING, GARY J, WILLWERTH, JIM, BOTEZATU, ANDREEA and THIBODEAU, MARGARET, 2021. Prevalence and management of alkyl-methoxypyrazines in a changing climate: Viticultural and oenological considerations Biomolecules. 11(10), 1521
• THIBODEAU, MARGARET, BAJEC, MARTHA, SALIBA, ANTHONY and PICKERING, GARY, 2020. Homogeneity of thermal tasters and implications for mechanisms and classification Physiology & behavior. 227, 113160
• THIBODEAU, MARGARET, BAJEC, MARTHA, SALIBA, ANTHONY and PICKERING, GARY, 2020. Thermal Taster Subgroups and Orosensory Responsiveness Dataset Data in brief. 33, 106325
• THIBODEAU, MARGARET, SALIBA, ANTHONY, BAJEC, MARTHA and PICKERING, GARY, 2019. Examination and Validation of Classification Schema for Determining Thermal Taste Status Chemosensory perception. 12(2), 69-89
• MITCHELL, JESSICA, CASTURA, JOHN C, THIBODEAU, MARGARET and PICKERING, GARY, 2019. Application of TCATA to examine variation in beer perception due to thermal taste status Food quality and preference. 73, 135-142
• THIBODEAU, MARGARET and PICKERING, GARY J, 2019. The role of taste in alcohol preference, consumption and risk behavior Critical reviews in food science and nutrition. 59(4), 676-692
• THIBODEAU, MARGARET, BAJEC, MARTHA and PICKERING, GARY, 2017. Orosensory responsiveness and alcohol behaviour Physiology & behavior. 177, 91-98