Dr Scott Hutchings, University of Melbourne, Australia
Dr Scott Hutchings is a Lecturer in Sensory Science at the University of Melbourne in Australia. His research seeks to develop novel food structure based approaches to enhance the sensory properties of food products. He is also interested in the development of rapid sensory profiling techniques, sensory perception and oral processing in aging consumers, and sensory modification to influence appetite and food intake.
Dr Hutchings graduated with a PhD in Food Science (Food Structure/Oral Processing) in 2011 from Massey University in New Zealand. He has since worked in sensory science research for the past seven years. This began as a research fellow with Massey University and Plant & Food Research, where he was investigating differences in the perception of texture between people of different age groups. He then worked as a research fellow at University College Dublin within the Food for Health Ireland research program, where he focused on developing novel food structure based approaches to mask bitterness in bioactive protein hydrolysates. He has also worked in the food industry as a product development technologist at Fonterra.