Dr. Alissa Nolden is an Assistant Professor in the Department of Food Science at The University of Massachusetts Amherst.

Her research focuses on chemosensory perception in humans, with specific areas of interest including individual differences, sustainable food products, and taste loss. These areas bring together the importance of sensory science and human health. Her work has supported a new understanding of the factors influencing sensory perception and taste preferences, which are crucial in increasing consumption and creating delicious, healthful, and sustainable foods.

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