Lisa Duizer
Nutrition and Dietetics
Acadia University
Canada
Biography
Lisa Duizer is currently an Assistant Professor in the Food Science Department at the University of Guelph. Before this appointment in 2009, she was an Associate Professor in the School of Nutrition and Dietetics at Acadia University and prior to that a Senior Lecturer in Food Technology at Massey University in New Zealand.
Research Interest
Lisa is a sensory scientist and her research program examines the relations between perception of sensory properties of foods and the underlying mechanisms contributing to that perception. She currently holds an NSERC grant and is the principle investigator for two Ontario Ministry of Agriculture and Food and Rural Affairs projects. She is also a research associate in the Agri-Food for Healthy Aging research group, a group of researchers from the University of Waterloo and the University of Guelph who are involved in improving the diets of older adults in long term care homes.
Publications
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Duizer, L.M. & Langfried, A. (2015). Sensory characterization during repeated ingestion of small-molecular weight phenolic acids. Journal of the Science of Food and Agriculture. 96(2): 512-521.
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Sharma, M., Cristos, E., Corredig, M. & Duizer, L.M. (2017). Effect of hydrocolloid type on texture of pureed carrots: Rheological and sensory measures. Food Hydrocolloids. 63: 478-487.
