Researcher Profile Detail
Dr. Lisa Duizer
PhD (Massey University), MSc (Guelph), BASc (Guelph)
Assistant Professor, Department of Food Science, University of Guelph
Research Scientist, Schlegel-UW Research Institute for Aging
BIOGRAPHY
A two-time graduate of the University of Guelph, Lisa earned a BASc in applied human nutrition and an MSc in food science there. She then moved to New Zealand to spend 10 years teaching at Massey University and completing a PhD in food technology.
Lisa's research interests focus primarily on sensory aspects of food, including taste and texture. Studying food texture topics such as crispness and tenderness is a passion for her, with a natural migration to focus on taste, nutrition and health.
Her research has focused on factors affecting perception of sweet tastes, including exploring the links between body fat composition and the desire to eat sweet foods. Other research has looked at temporal perception of salt taste in reduced-salt food products. Lisa is also part of a collaborative team (D Rousseau - PI) with the Advanced Food & Materials Network (AFMNet) based out of Guelph, "Salt, science and society - a collaborative approach to salt reduction in processed foods". Lisa will be part of the team that runs sensory trials for this program.
Now that Lisa is part of the Agri-food for Healthy Aging (A-HA) initiative, her interests also include sensory perception and aging. Although there hasn't been much research done in this area in North America, there has been focus on older adults and sensory abilities in Europe and Lisa would like to help change that. It is well-known that our ability to taste and smell deteriorates with age, while the need for nutrient-dense food items become very important. Therefore, developing foods which not only provide adequate nutrition but also taste good is key to ensuring healthy aging.
Currently, Lisa is working with A-HA Research Scientists Dr. Alison Duncan and Dr. Ken Stark on sensory evaluation studies involving functional food items that could have benefit when consumed by older adults. See the Projects section of the A-HA website.
KEY PUBLICATIONS
Duizer, L.M., Robertson, T & Han, J. Requirements for packaging from an aging consumer's perspective. Packaging Technology and Science. 2009, 22, 187-197.
Mahar, A & Duizer, L.M. The effect of frequency of consumption of artificial sweeteners on sweetness liking by women. Journal of Food Science. 2007, 72(9), S714-S718.
Duizer, L.M. & Winger, R.J. Instrumental measures of bite forces associated with crisp products. Journal of Texture Studies. 2006, 37(1), 1-15.
Duizer, L.M. & Winger, R.J. Relationship between sensory and physical properties of extruded corn based snacks. Food New Zealand. 2005 Jul/Aug, 24-29.
NiMhurchu, C., Young, L., Lawes, C., Brooks, J., Pound, C., Duizer, L.M. & Rodgers, A. Less salt in bread: A cost effective way to reduce New Zealand population blood pressure levels. New Zealand Medical Journal. 2003, 116(1176), U187.
Peachey, B.M., Purchas, R.W., & Duizer, L.M. Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers. Meat Science. 2002, 60(3), 211-218.
Duizer, L.M. Acoustic measures relating to the sensory perception of food texture. Trends in Food Science and Technology. 2001, 12, 17-24.
Pound, C.J., Duizer, L.M., & McDowell, K.T. Improved consumer product development. Part 1: Is a laboratory necessary to assess consumer opinion? British Food Journal. 2000, 102(11), 810-820.
CONTACT INFORMATION
| Email: | lduizer@uoguelph.ca |
| Phone: | 519.824.4120 ext. 53410 |
| Address: | Department of Food Science |