Sensory Center

Name Research Email
Zata M. Vickers

My research centers on food acceptability. Within this broad topic I have interests in how the sensory properties of food affect food acceptability and food choice, how repeatedly eating a food changes the acceptability of the food, and how consumer characteristics (e.g., eating experience, emotions, beliefs, genetics, habits, etc.) influence the liking/disliking of foods. Current projects in this area include: 

  • Measuring the complexity of hunger and fullness sensations produced by consuming foods
  • Examining the influence of personal characteristics on the liking of and satisfaction with foods that are repeatedly eaten.
  • Increasing the liking and consumption of healthy foods, especially vegetables
  • Understanding and measuring key sensory attributes of foods.
zvickers@umn.edu