PhD Candidate, Food Science
Rachel has a Master’s degree in Food Engineering (Agrosup Dijon, France). She came to University of Otago in 2018 to pursue her PhD training with Dr. Mei Peng, and to be a part of the Marsden-funded project – "Searching for multi-sensory fingerprint: a personalised index of hedonic eating".
Before starting the PhD, Rachel had participated in several research projects in Austria (BOKU University), New Zealand (University of Otago) and France (Nutrineuro Institute) in areas of Human Nutrition, Neuroscience, and Food Psychology. Rachel’s internship project at the University of Otago was “Cognitive effects of dietary sugars”, and her Master’s thesis was on “Effects of Omega 3 enriched diet on depression”. Rachel is passionate about research in sensory neuroscience and eating behaviour.
Ginieis, R., Franz, E. A., Oey, I., & Peng, M. (2017). The “sweet” effect: Comparative assessments of dietary sugars on cognitive performance. Physiology & Behavior. Advance online publication. doi: 10.1016/j.physbeh.2017.12.010