Measuring the Emotional Response to Sensory Attributes: Context effects.

The sensory properties of beer are known to be key drivers for consumer liking but more recently the link between the emotional response, liking and sensory properties has been highlighted. Increasing understanding of, and developing methods to measure the emotional response to a product’s sensory properties is at the cutting edge of sensory and consumer science. Nottingham have already shown that measuring emotional response is more discriminating than simply measuring liking. In this project the successful applicant will investigate how a range of factors impact on emotional measures with a particular focus on ‘context’ e.g. testing in sensory booths versus at home or in a bar. The impact of product temperature on emotional response will also be considered. Working on this novel and fundamental area of sensory science in collaboration with a global industrial partner provides additional opportunities for considering the application of the successful applicant’s research.

The scholarship is open to UK and EU students only and covers all fees and a stipend starting at £14K per annum.
Candidates should send a covering letter, detailed CV, including university grades/predicted grades, together with the names and contact details of two referees to [Email Address Removed]

Professor Joanne Hort
SABMiller Chair of Sensory Science
Head of Brewing Science
University of Nottingham, School of Biosciences, Division of Food Science
Sutton Bonington Campus, Loughborough, Leics, LE12 5RD, UK
Tel: + (0)115 95 16222 Fax: +(0)115 95 16142