Rebecca Ford (Clark)

Rebecca Ford (Clark)

Associate Professor in Sensory and Consumer Science, University of Nottingham

Nottinghamshire, England, United Kingdom
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University of Nottingham

About

Passionate about multidisciplinary research, educating others and training & consulting to deliver sensory best practice. Current research interests include: individual variation in sensory perception, understanding multimodal flavour perception for healthier formulations and utilising digital technologies to optimise consumer research

Activity

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Experience

  • University of Nottingham

    University of Nottingham

    10 years 7 months

    • University of Nottingham Graphic

      Associate Professor in Sensory and Consumer Science

      University of Nottingham

      - Present 6 years 4 months

      Nottingham, Nottinghamshire, United Kingdom

      Teaching of sensory and consumer science on undergraduate and post-graduate food science and brewing science programmes. Research group lead and supervisor of PhD and post-doctoral research projects in Sensory and Consumer science. Contact for sensory consultancy projects.

    • University of Nottingham Graphic

      Assistant Professor in Sensory Science

      University of Nottingham

      - 2 years 3 months

      Nottingham, United Kingdom

    • The University of Nottingham Graphic

      Research Fellow

      The University of Nottingham

      - 2 years 4 months

      Nottingham, United Kingdom

      Researcher investigating how taste is represented in the primary gustatory cortex. This multidisciplinary research utilises high resolution functional magnetic resonance brain imaging (fMRI) at ultra-high field (7T), to map the fine gustotopic (taste) representations of prototypical tastants in the human primary taste cortex. Research also extends to how these differ with individual variation in taste phenotype, genotype and phantom thermal taste.

      Lecturer at at undergraduate and…

      Researcher investigating how taste is represented in the primary gustatory cortex. This multidisciplinary research utilises high resolution functional magnetic resonance brain imaging (fMRI) at ultra-high field (7T), to map the fine gustotopic (taste) representations of prototypical tastants in the human primary taste cortex. Research also extends to how these differ with individual variation in taste phenotype, genotype and phantom thermal taste.

      Lecturer at at undergraduate and postgraduate level. Module convenor for Post Graduate Certificate in Sensory Science.

  • Cara Technology Limited Graphic

    Sensory Support Manager

    Cara Technology Limited

    - 2 years 3 months

    Leatherhead, Surrey

    An AROXA™ trained beer taster and a specialist in training professional sensory assessors in the beverage industry, ensuring sensory training and testing carried out in industry is objective, with analytical capabilities.

  • Unilever Graphic

    Consumer Technical Insights Specialist

    Unilever

    - 2 years 3 months

    Port Sunlight, Wirral, UK

    - Responsible for designing sensory and consumer product testing plan (quantitative and qualitative) and developing consumer and technical insights for global innovation projects (concept to launch).
    - Sensory expert for category, managing global sensory capabilities within the category.
    - Global product benchmarking programme representative within category.

  • Sensory Dimensions Graphic

    Sensory Assistant (p/t)

    Sensory Dimensions

    - 2 years 8 months

    Nottingham, United Kingdom

    Part-time during PhD
    - Sensory & consumer panellist recruitment.
    - Food & non-food quantitative consumer studies.
    - Data analysis

  • Northern Foods Graphic

    Product Developer

    Northern Foods

    - 1 year 1 month

    Worksop, Nottinghamshire

    Customer facing role, creative concept development, management of key suppliers, strong commercial awareness (costing analysis)

  • Greencore Graphic

    New Product Development

    Greencore

    - 1 year 3 months

    Warrington, United Kingdom

    Creative concept development, customer presentations

Education

  • University of Nottingham

    PhD Sensory Science

    -

    Research title: Multimodal flavour perception; the effect of bitterness, sweetness, alcohol content & carbonation level on flavour perception of beer. Experienced in instrumental & sensory analysis flavour of food & beverages and sensory neuroscience.

  • The Manchester Metropolitan University

    Bachelor of Science (BSc) Food & Nutrition

    -

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