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Personal profile

Description of research and teaching

My doctoral research focuses on factors contributing to the texture and mouthfeel of plant-based products, particularly oat-based yogurts. In my previous projects, I have studied the connection between dynamic mouthfeel perception and physicochemical parameters and the role of different aromas on mouthfeel perception. My current project focuses on the relative importance of texture properties on the overall liking of plant-based yogurts. 

External positions

Visiting Researcher, UMass Amherst

1 Jan 20191 Oct 2021

Fields of Science

  • 416 Food Science
  • Food Science and Technology
  • Plant-based food
  • Oat
  • Sensory Science
  • Perception
  • Taste
  • Texture
  • Mouthfeel

International and National Collaboration

Publications and projects within past five years.