Dr. Rebecca Ford (Becki) is a lecturer in Sensory Science and leads a research group at the Division of Food Sciences, University of Nottingham. Becki has a background in industry with experience in Food Manufacturing, New Product Development, Consumer Insights, Global Sensory Panel Training and Consultancy within food, brewing, beverage and consumer goods sectors. She has a doctorate in Multi-Sensory Perception and continues to be fueled by a fascination of the complexity of our sensory systems. Becki's multi-disciplinary PhD 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. Becki's research interests include; investigating taste perception (using fMRI and taste cell signaling techniques); individual variation in sensory perception and oral somatosensation, multimodal flavour perception and flavour stability and perception in complex systems (i.e. beer and wine).
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.
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
Current research investigates:
- Individual variation in sensory perception with taste phenotype, genotype and thermally-induced 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 signaling
HORT, J, FORD, R, ELDEGHAIDY, S and FRANCIS, S.T, 2016. Thermal taster status: Evidence of cross modal
integration Human Brain Mapping. CLARK, R, LINFORTH, R, BEALIN-KELLY, F and HORT, J, 2011. Effects of ethanol, carbonation and hop acids on
volatile delivery in a model beer system. Journal of the Institute of Brewing.. 117(1), 74-81
CLARK, R, HEWSON, L, BEALIN-KELLY, F and HORT, J, 2011. The interactions of CO2, ethanol, hop acids and
sweetener on flavour perception in a model beer Chemosensory Perception. 4, 42-54