Emma Feeney, University College Dublin, Ireland
Dr. Emma Feeney joined the faculty of UCD’s Institute of Food and Health in 2017 as Assistant Professor in Food Science and Nutrition, having previously held the role of Scientific Research Manager of Food for Ireland (FHI), a Technology Centre with a focus on industry-led research in bioactivity from dairy foods, and prior to this, postdoctoral positions in UCD and the Sensory Evaluation Centre at Penn State University. Dr Feeney’s research interests span aspects of sensory evaluation and human nutrition, understanding individual differences in taste and texture perception from both a physical and genetic perspective, and the link to food preferences and intake. She has conducted research into bitterness of dairy-derived bioactives, and is actively involved in the design of food structures to optimize both sensory and health-promoting properties, as well as the introduction of new technologies in sensory research (E-tongue technology, development of automated software). Dr Feeney is also interested in the incorporation of sensory attributes into human consumption data to better understand sensory drivers of food intake.