David Cox, CSIRO, Australia
Dr David N Cox is a Principal Research Scientist in the Health and Nutrition program within the Commonwealth Scientific and Industrial Research Organisation (CSIRO), Australia’s largest science agency.
He obtained an MSc in Human Nutrition and a PhD in the Faculty of Medicine (Human Nutrition) at the London School of Hygiene & Tropical Medicine, University of London, working for two years in Sri Lanka. As a Post-Doctoral Fellow at the Institute of Food Research, UK he acquired training in social psychology and sensory science, focusing upon psycho-social predictors of fruit & vegetable consumption, undertaking clinical trials focused at changing consumption. Later he investigated the sensory drivers of food choice and the implications for weight status.
Much of his career has focused upon food choice and acceptance (behavioural nutrition), in terms of food technology, product and dietary choice. During his current appointment at CSIRO he has undertaken research work in Asia and published numerous articles on cross-cultural methodology and a book chapter on understanding Asian consumers. Other work includes risk perception applied to acceptance of novel food technologies, including genetic engineering. For example, the Food Technology Neophobia Scale (10.1016/j.foodqual.2008.04.005, cited 65 times) has been translated and used in more than six different countries. He has published more 70 papers in peer reviewed journals and three book chapters (understanding Asian consumers, Food Choice and Meal patterns of Australian women). He has an H-index of 25 and has (co-) authored articles that have been cited more than 1700 times.
His current interests involve management of a long term AU$4M program to increase children’s vegetable consumption and he leads a project that investigates consumer acceptance of personalised preventative health technologies. He also continues interests in sensory drivers of dietary choices, maintaining a database of the sensory characteristics of Australian diets (https://research.csiro.au/whip/), and recently publishing a paper on the sensory characteristics of ‘healthy’ diets. He is in demand as a reviewer for journals including Appetite, Food Quality and Preference (former editorial board member); Journal of Nutrition Education and Behavior (Editorial Board member), International Journal of Behavioural Nutrition and Physical Activity and many others.
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