Alissa A. Nolden

Sensory evaluation, chemosensory disorders, individual differences, the relationship between diet, perception and chemosensory receptor biology

Sensory science is a scientific discipline used to evoke, measure, analyze, and interpret responses to products that are perceived by the senses. My research combines multiple disciplines, particularly sensory science, genetics, biology, consumer behavior, and translational science to clinical populations. It is my unique training in these disciplines that allows my research team to perform cutting-edge research in the following areas:

• Individual differences in taste perception, genetics, and biological mechanisms
• Consumer behavior and sensory perceptions of plant-based and sustainable foods
• Assessment and implications of taste loss in clinical populations

These multidisciplinary research areas link perception with biology, biochemistry, nutrition, and human health. These research areas integrate multiple disciplines, enhancing the quality of research and aiding in answering important questions surrounding sensory perception, consumer behavior, and human health.

Our publications can be found on my Google Scholar page.