Tuesday, 30 April 2019
12:30 pm to 1:30 pm
The sensory scientist is presented with many challenges in understanding the sensory properties of texturally complex foods. 
The mechanics of oral processing, individual consumer mouth behaviour, human variation in oral physiology (saliva, tactile sensitivity, etc.) all impact the dynamic sensory changes that occur during consumption. 
This presentation will shed some light on how consumers vary as individuals and how the industry can use this knowledge to design products to meet customer expectations.



Heather Smyth, The University of Queensland
Dr Heather Smyth is a flavour chemist and sensory scientist who has been working with premium food and beverage products for more than fifteen years. With a background in wine flavour chemistry, her expertise is in understanding consumer enjoyment of foods and beverages in terms of both sensory properties and composition. Dr Smyth has a special interest in describing and articulating food quality, understanding regional flavours of locally grown produce, and modelling food flavour and textural properties using instrumental measurements. Dr Smyth also specialises in researching how human physiology, such as saliva and chewing behaviour, can impact sensory perception and therefore food choice.


Please note you will need internet access for the session, log in details will be emailed through the day before the webinar. 


AIFST Members: Complimentary
Non-Member: $20.00
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