Research mainly focuses on sensory analysis (descriptive analysis and consumer acceptability) of commodity (mainly beef) and consumer food products. A current research foci include determining emotional response of consumers when consuming food and beverages, determining the relevance of sensory analysis and consumer behavior in food choice and nutrition in combating obesity in adolescents, and using multivariate statistical analyses to study relationships between descriptive data and consumer acceptability data and/or chemical flavor data (GC-MS).
