Alissa Nolden

As an expert in sensory science, Dr. Nolden believes understanding factors influencing sensory perception and taste preferences are important in increasing consumption and creation of delicious, healthful, and sustainable foods. Her research focuses around consumer experiences, related to foods and beverages, both in healthy individuals and those that suffer from taste loss. She is looking to expand research into more patient groups that suffer from reduce intake or poor nutrition due to changes in taste. Her work also extends to clinicians, who support patients with maintaining nutrition but are challenged with providing guidance due to issues with changes in taste.

Current Research
Her research focuses on chemosensory perception in humans, with specific areas of interest including individual differences, sustainable food products, and taste loss. These areas bring together the importance of sensory science and human health. Her work has supported a new understanding of the factors influencing sensory perception and taste preferences, which are crucial in increasing consumption and creating delicious, healthful, and sustainable foods.

Academic Background

PhD, Dual-Title PhD: Food Science and Clinical Translational Science, Penn State 2016 
MS, Food Science, Penn State 2013 
BS, Food Science, UMass, 2011