My teaching and research interests are focused on sensory science in the areas of food and beverages. I am interested in taste perception, food product optimization, consumer acceptability, and consumers' physiological and psychological responses toward food products. In particular, I explore how the variation in human senses and thinking processes affects the sensory evaluation of foods and beverages, looking at the measurement of liking and disliking different food products and establishing more accurate sensory protocols. I am also involved in new food product developments. Consumers are looking for healthier products. My work measures consumer responses towards healthier food/beverages alternatives (such as sugar- and salt-reduced products) to understand the connections between the liking of taste and the healthiness of the product. I apply new statistical methods and analyses for interpreting complex sensory and consumer data. My current projects include applying novel objective technologies such as eye tracking and virtual reality to understand the overall experiences of consumers when tasting food or beverage products.