My passion for plant science and horticulture has informed much of the sensory-consumer research I have been involved in since the late 1990s. Early research provided foundational understanding of how the structure and mechanical properties of fruit tissue change during ripening and contribute to consumer perception of juiciness. This and other projects on sensory-instrumental relationships have informed industry eating-quality standards for kiwifruit, apples and avocados. Science is a way of thinking that extends to my passion for the conservation of the islands of the Hauraki Gulf, including the management of rare lizard populations. My current research includes: (1) human perception of odour, taste and texture, (2) consumer beliefs, attitudes and perceptions that influence food choice and (3) understanding the ways in which plant physiological processes influence sensory properties of foods and beverages.

• Orcid profile

  Research history and publications