Stella Lignou FIFST, Associate Professor in Sensory and Consumer Science at Reading University
Chair of the IFST Sensory Science Group
Professional background
Stella's research sits at the cross-section of flavour and sensory analysis. She uses a number of analytical state-of-the-art techniques such as gas chromatography-mass spectrometry and olfactometry, and liquid chromatography-mass spectrometry (facilities based at the Flavour Centre and CAF) to characterise the quality of the products, and trained sensory and consumer panels in order to understand how the sensorial properties of the foods are perceived by humans (facilities based at the Sensory Science Centre).
Her main topics of focus are:
- flavour profile of fresh produce and other products
- sensory profile of various sources of alternative proteins
- consumers’ responses to sustainable packaging and innovative technologies such as 3D food printing
- development of products for targeted groups of people (i.e. older adults, cancer patients).
Can you walk me through a typical day in your role as a nutritionist in the food industry?
How does your membership of the IFST Sensory Science SIG contribute to your professional development and networking?
What are your primary responsibilities and objectives within your organisation?
How do you stay up-to-date with the latest developments in sensory science research?
What are some of the biggest challenges you face in the food industry, and how do you overcome them?
How do you collaborate with other professionals?
What are some emerging trends, or developments, in the field of sensory science that you find particularly exciting or impactful?
What advice would you give to someone aspiring to become a sensory scientist in the food industry and become involved in professional organisations like the IFST?
How did you start your career in the food industry and what prompted you to join IFST?