Committee
Mei Peng
Conference Chair
University of Otago, New Zealand
Dr. Mei Peng is Sensory Lecturer in the Department of Food Science at the University of Otago. With a background in Experimental Psychology and Psychophysics, Dr. Peng focuses her research on individual differences in sensory processing and their links to pathological eating behaviours and obesity, using both behavioural and neuroimaging techniques. Dr. Peng is an active member of the Australia / New Zealand sensory research group, having recently convened the 11th Australia and New Zealand Sensory and Consumer Science Symposium.
Email mei.peng@otago.ac.nz
Tel +64 3 479 4052
Website Department of Food Science
Heather Smyth
Conference Committee Member
University of Queensland, Australia
Dr. Heather Smyth is a Senior Research Fellow of the Qld Alliance of Agriculture and Food Innovation (QAAFI) institute at the University of Queensland. With a background in Wine Flavour Chemistry, Dr. Smyth focuses her research on understanding how the chemical and physical properties of foods and beverages generate desirable organoleptic sensations. Dr. Smyth is an active member of the Australia / New Zealand sensory research group, having recently convened the 12th Australia and New Zealand Sensory and Consumer Science Symposium in Brisbane.
Email h.smyth@uq.edu.au
Website researchers.uq.edu.au/researcher/1893
Gie Liem
Conference Committee Member
Deakin University, Centre for Advanced Sensory Science, Australia
Dr Gie Liem is a Senior lecturer and leader of consumer science within the Centre for Advanced Sensory Science. After research positions at the Monell Centre in the US, the Wageningen University and Unilever R&D in the Netherlands he accepted an academic position at Deakin University in 2008 where his research focuses on children’s food choice and sensory marketing. Besides his active teaching and research career Dr Liem is a member of the editorial board of Food Quality and Preference, and organizing committees of Pangborn 2021, SenseAsia 2020 and the Australian and New Zealand Sensory and Consumer Science symposium.
Email gie.liem@deakin.edu.au
Website deakin.edu.au/about-deakin/people/gie-liem
Jodie Hill
Conference Committee Member
Sensory Solutions
Jodie Hill started her career as a Food Technologist and Research Scientist at the CSIRO studying off-odours and taints in food packaging. Moving into the commercial world, she gained a strong understanding of the requirements for guiding cross-functional teams from concept research to final consumer research, including the use of in-house sensory panels within the product development process. Jodie has been designing and managing consumer research for major FMCG companies from an external perspective for over 15 years.
Jodie is an active member of the Australia / New Zealand sensory research group, having been on the organizing committee for Australia and New Zealand Sensory and Consumer Science Symposium for a number of years. Jodie is also an active member of AIFST and Co-Chair of the Sensory COI.
Email j.hill@sensorysol.com
Website sensorysol.com.au
