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Rebecca Ford

Assistant Professor in Sensory Science, Faculty of Science

Contact

  • workRoom C03 Bioenery & brewing Science Building
    Sutton Bonington Campus
    Sutton Bonington
    Leicestershire
    LE12 5RD
    UK
  • work0115 951 6685

Biography

Dr. Rebecca Ford (Becki) is a researcher and lecturer in Sensory Science at the Division of Food Sciences, University of Nottingham. Becki studied food science leading to a role developing delicious new food products for leading supermarkets. During this time she became fascinated by the complexity of sensory perception and decided to return to University to study for a doctorate in Multi-Modal Flavour Perception. Becki's multi-disciplinary research investigated the flavour of beer using instrumental/analytical measures, descriptive sensory methods and functional magnetic resonance brain imaging (fMRI) - in particular investigating the impact of carbonation of beer flavour perception. She has since gained experience in industry measuring the sensory properties of non-food consumer goods and has trained high impact sensory panels globally in Brewing, and variety of other sectors. Since returning to academia, Becki's research interests include; investigating taste perception (using fMRI); individual variation in sensory perception and oral somatosensation, taste cell signaling, multimodal flavour perception and beer flavour perception.

Becki is course director for the Post-Graduate Certificate in Sensory Science and contributes to teaching at both undergraduate and post-graduate level.

Becki is a member of the Institute of Food Science and Technology (IFST), committee member of the IFST's Sensory Science Group, member of the European Sensory Science Society (E3S) and E3S taste sensitivity working group.

Teaching Summary

Dr Rebecca Ford is course director for the Post-Graduate Certificate in Sensory Science and is module convenor for Sensory Science modules at undergraduate and post-graduate level. She is also… read more

Research Summary

Current research investigates:

  • Individual variation in sensory perception with taste phenotype, genotype and phantom thermal taste,
  • Effect of context on emotional response to beer
  • Measuring mouthfeel perception and understanding individual variation in oral somatosensation
  • Understanding beer flavour: the contribution of hops to beer flavour; the sensory quality of low alcohol beer; contributors of 'body' and mouthfeel in alcoholic drinks; the sensory impact of adjuncts in beer
  • Taste cell signalling

Selected Publications

Dr Rebecca Ford is course director for the Post-Graduate Certificate in Sensory Science and is module convenor for Sensory Science modules at undergraduate and post-graduate level. She is also accredited to deliver IFST foundation and intermediate level sensory courses and exams.

Past Research

Past research includes:

  • Multi-modal flavour perception: the effect of bitterness, sweetness, alcohol content and carbonation level on flavour perception in beer
  • Instrumental analysis of flavour in-vitro and in-vivo to investigate physico-chemical matrix interactions,
  • Functional magnetic resonance brain imaging (fMRI) to explore cortical response to flavour,
  • Taste representation in the primary gustatory cortex using high resolution functional magnetic resonance brain imaging (fMRI) at ultra-high field strength (7T), to map fine gustotopic taste representations in the brain,
  • Individual variation in sensory perception - investigating sensory and cortical differences (using fMRI) with PROP and thermal taste phenotype (Thermal Taster Status).

School of Biosciences

University of Nottingham
Sutton Bonington Campus
Nr Loughborough
LE12 5RD, UK

For all enquiries please visit:
www.nottingham.ac.uk/enquire

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