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Dr Karen Lusk

KarenLusk

Honorary Lecturer

Ph.D. (Otago), M.S. (California), B.S. (Missouri)


Contact

 
Email karen.lusk@otago.ac.nz

About

Karen is a former Lecturer in Sensory Science in our Department, having completed her PhD at Otago in 2010.

Karen's research interests include:

  • the influence of context in consumer hedonic testing methods;
  • the development of consumer hedonic testing methods that better reflect consumer hedonic in natural eating contexts; and
  • applications of descriptive analysis to quantify difference in the odour, flavour and texture of foods and beverages.

Karen is now based in the USA but continues to collaborate on research projects with us.

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Publications

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.13542

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2017). Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria. Food Microbiology, 64, 155-163. doi: 10.1016/j.fm.2017.01.001

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2016). Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand. Food Quality & Preference, 48, 118-129. doi: 10.1016/j.foodqual.2015.09.002

Zhang, T., Lusk, K., Mirosa, M., & Oey, I. (2016). Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation. Food Quality & Preference, 48, 156-165. doi: 10.1016/j.foodqual.2015.09.006

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice. Food Quality & Preference, 46, 1-8. doi: 10.1016/j.foodqual.2015.06.016

Journal - Research Article

Lee, P. Y., Kebede, B. T., Lusk, K., Mirosa, M., & Oey, I. (2017). Investigating consumers' perception of apple juice as affected by novel and conventional processing technologies. International Journal of Food Science & Technology. Advance online publication. doi: 10.1111/ijfs.13542

Alothman, M., Lusk, K. A., Silcock, P. J., & Bremer, P. J. (2017). Comparing PTR-MS profile of milk inoculated with pure or mixed cultures of spoilage bacteria. Food Microbiology, 64, 155-163. doi: 10.1016/j.fm.2017.01.001

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2016). Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand. Food Quality & Preference, 48, 118-129. doi: 10.1016/j.foodqual.2015.09.002

Zhang, T., Lusk, K., Mirosa, M., & Oey, I. (2016). Understanding young immigrant Chinese consumers’ freshness perceptions of orange juices: A study based on concept evaluation. Food Quality & Preference, 48, 156-165. doi: 10.1016/j.foodqual.2015.09.006

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). An attribute prioritization-based segmentation of the Chinese consumer market for fruit juice. Food Quality & Preference, 46, 1-8. doi: 10.1016/j.foodqual.2015.06.016

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015). Effect of information on Chinese consumers’ perceptions and purchase intention for beverages processed by High Pressure Processing, Pulsed-Electric Field and Heat Treatment. Food Quality & Preference, 40(Part A), 16-23. doi: 10.1016/j.foodqual.2014.08.006

Lusk, K. A., Hamid, N., Delahunty, C. M., & Jaeger, S. R. (2015). Effects of an evoked refreshing consumption context on hedonic responses to apple juice measured using best-worst scaling and the 9-pt hedonic category scale. Food Quality & Preference, 43, 21-25. doi: 10.1016/j.foodqual.2015.01.007

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2014). The role of personal values in Chinese consumers’ food consumption decisions: A case study of healthy drinks. Appetite, 73, 95-104. doi: 10.1016/j.appet.2013.11.001

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2012). Effects of evoked consumption contexts on hedonic ratings: A case study with two fruit beverages. Food Quality & Preference, 26(1), 35-44. doi: 10.1016/j.foodqual.2012.02.014

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2010). Application of a written scenario to evoke a consumption context in a laboratory setting: Effects on hedonic ratings. Food Quality & Preference, 21(4), 410-416. doi: 10.1016/j.foodqual.2009.10.003

Hein, K., Ebeler, S. E., & Heymann, H. (2009). Perception of fruity and vegetative aromas in red wine. Journal of Sensory Studies, 24, 441-455. doi: 10.1111/j.1745-459X.2009.00220.x

Hein, K. A., Jaeger, S. R., Carr, B. T., & Delahunty, C. M. (2008). Comparison of five common acceptance and preference methods. Food Quality & Preference, 19(7), 651-661.

Adhikari, K., Hein, K. A., Elmore, J. R., Heymann, H., & Willott, A. M. (2006). Flavor threshold as affected by interaction among three dairy-related flavor compounds. Journal of Sensory Studies, 21(6), 626-643. doi: 10.1111/j.1745-459X.2006.00087.x

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Conference Contribution - Published proceedings: Abstract

Alothman, M., Lusk, K., Silcock, P., & Bremer, P. (2014). Consumer perception of fresh chilled pasteurized milk during storage and relationship to microbial numbers and volatile organic compound production. Proceedings of the 17th World Congress of Food Science and Technology (IUFoST): Research that Resonates. Retrieved from http://iufost2014.org/

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Conference Contribution - Poster Presentation (not in published proceedings)

Wilson, T., Lusk, K., Hernandez, M., & Silcock, P. (2015, June-July). Research into the flavour profile of natural coffee. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2014, July). The effect of information on Chinese consumers' perceptions of high pressure processing and pulsed-electric field technologies and their treated food products. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Fernandez-Alduenda, M. R., Lusk, K., Silcock, P., & Birch, J. (2014, July). Understanding expert tasting styles: Using descriptive cupping to analyse tasters' quality criteria. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

Lee, P. Y., Oey, I., Mirosa, M., & Lusk, K. (2013, July). Thinking about exporting to China? Experiences and reflections when conducting consumer research in China. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Time for Action, Hastings, New Zealand.

Lee, P. Y., Oey, I., Mirosa, M., & Lusk, K. (2012, October). Cross-cultural evaluation of consumers' perceptions towards high pressure processing technology. Poster session presented at the International Nonthermal Food Processing Workshop FIESTA, Melbourne, Australia.

Lusk, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2010, September). Modified hedonic scaling method to incorporate a product's use context in a laboratory test setting. Poster session presented at the Fourth European Conference on Sensory and Consumer Research: A Sense of Quality, Vitoria-Gasteiz, Spain.

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2009, July). Simulating a consumption context in a controlled setting to measure acceptance. Poster session presented at the 8th Pangborn Sensory Science Symposium, Florence, Italy.

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Conference Contribution - Verbal presentation and other Conference outputs

Lee, P. Y., Lusk, K., Mirosa, M., & Oey, I. (2015, June-July). Chinese consumers' perceptions and acceptance of beverages treated using thermal, high hydrostatic pressure processing and pulsed electric field technologies. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50th Anniversary Conference, Palmerston North, New Zealand.

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2009, June). Accounting for a products consumption context when measuring consumer acceptance. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food Elements: Putting the Pieces Together, Christchurch, New Zealand.

Hein, K. A., Hamid, N., Jaeger, S. R., & Delahunty, C. M. (2009, January). Influence of context on consumer acceptance testing. Verbal presentation at the New Zealand Institute of Food Science & Technology New Zealand/Australia Sensory Network Symposium, Auckland, New Zealand.

Hein, K. A., Jaeger, S. R., Carr, T., & Delahunty, C. M. (2007, August). Comparison of common acceptance and preference methods. Verbal presentation at the 7th Pangborn Sensory Science Symposium, Minneapolis, MN.

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Awarded Doctoral Degree

Lusk, K. A. (2010). Studies to improve consumer hedonic measures: A comparison of hedonic measurement techniques and the development of a method to evoke consumption contexts in a laboratory test setting (PhD). University of Otago, Dunedin, New Zealand. 252p.

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