Dr Ford has expertise in a vast range of sensory methodologies to accurately measure sensory perception and consumer behaviour of food and drink. She works closely with food scientists and neurosciences to understand how our all of our senses work together and process sensory signals in the brain so we can perceive what we eat and drink. But not everyone perceives the same via their senses and subsequently this impacts our enjoyment of food, food choice and ultimately health and nutritional status. Her research investigates these variations within the human population. Rebecca is also an expert beer taster and trains others to assess beer quality in order to improve consistency within the brewing industry.
She can also talk about the taste of drinking water; what makes a good 'taster'; genetics; and food choice.
You can find out more about Rebecca here.
Consultancy and Research: Rebecca is happy to explore opportunities to undertake consultancy and research work with external organisations.
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