Sensory Center

Name Research Email
Zata M. Vickers

Vickers' research centers on food acceptability. Within this broad topic she has 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