Ciarán Forde, Ph.D. is currently Professor and Chair-holder of the Sensory Science and Eating Behavior group in the Division of Human Nutrition and Health at Wageningen University & Research. Previously he led research on sensory cues, eating behaviour and nutrition at the Clinical Nutrition Research at the National University of Singapore. He has pioneered research on child and adult eating behaviours and food intake, and developed a highly productive research group that has progressed the field of Sensory-Nutritional Science. This research is focused on how the sensory properties of foods influence calorie selection, eating behaviour and energy intake and metabolism, in adults and children.
Dr. Forde has previously spent over 11 years in several food research roles, most recently for five years as Senior Research Scientist at the Nestlé Research Centre in Lausanne, Switzerland leading research on the sensory and cognitive factors that influence food intake. He holds a BSc. in Food Chemistry and PhD. in Sensory Science, from the Department of Nutrition, University College Cork in Ireland.
Read a webinar summary in the article “Calorie reduction to become a “critical component” of future food design“. Consumers are often unaware of the energy density of the foods they consume, making them vulnerable to excess calorie consumption. As a result, initiatives to reduce the number of calories in foods and beverages are emerging globally,… Read more »
Key takeaways from Pangborn 2019: Eating experience and environment has a large impact on food preference. Researchers and those seeking to maximize food preference need to consider consumer experience, using immersive techniques (e.g. augmented reality) to collect more realistic data. Sensory cues can be used to design products that can help make the healthy choice… Read more »
Sensory science could be seen as a traditional way to validate the sensory aspects of a food, or it could be seen as a way to strategically link nutrition to food choice. Ciaran Forde, PhD, a researcher in the area of sensory science and food choice, discusses why he thinks sensory science is evolving to… Read more »
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