Dr Lisa Methven
Director (FaBS)
Department of Food and Nutritional Sciences
University of Reading
United Kingdom
Biography
Dr. Lisa Methven is currently working as a Director (FaBS) in the Department of Food and Nutritional Sciences, University of Reading , United Kingdom. Responsibilities: Sensory Science Centre Programme Director for BSc Food Science with Business (3&4 Year Programmes) Areas of Interest: Lisa's areas of expertise are in sensory and consumer science as well as flavour and taste chemistry. She currently pursues three main research themes; (1) investigating causes and influences of individual differences in sensory perception; (2) investigating consumer acceptability and bioactivity of vegetables and (3) improving the palatability of foods for older people.
Research Interest
Areas of Interest: Lisa's areas of expertise are in sensory and consumer science as well as flavour and taste chemistry. She currently pursues three main research themes; (1) investigating causes and influences of individual differences in sensory perception; (2) investigating consumer acceptability and bioactivity of vegetables and (3) improving the palatability of foods for older people.
Publications
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Markey, O., Souroullas, K., Fagan, C. C., Kliem, K. E., Vasilopoulou, D., Jackson, K. G., Humphries, D. J., Grandison, A. S., Givens, D. I., Lovegrove, J. A. and Methven, L. (2017) Consumer acceptance of dairy products with a saturated fatty acid-reduced, monounsaturated fatty acid-enriched content. Journal of Dairy Science. ISSN 0022-0302 doi: 10.3168/jds.2016-12057 (In Press)
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Wei, X., Handoko, D. D., Pather, L., Methven, L. and Elmore, J. S. (2017) Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour. Food Chemistry, 232. pp. 531-544. ISSN 0308-8146 doi: 10.1016/j.foodchem.2017.04.005
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Cook, S. L. , Bull, S. P., Methven, L., Parker, J. K. and Khutoryanskiy, V. V. (2017) Mucoadhesion: a food perspective. Food Hydrocolloids, 72. pp. 281-296. ISSN 0268-005X doi: 10.1016/j.foodhyd.2017.05.043
