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.
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 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
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