date:Sep 27, 2019
, he said.
Even subtle changes in the composition of processed food and drink can alter the consumers acceptability of a product for reasons that are not well understood, which compromises healthy choices.
Professor Stokes worked with flavour scientists including senior research fellow Dr Heather Smyth, USA researcher Dr Stefan Baier now at Motif Ingredients and former UQ postdoctoral researcher Dr Michael Boehm who now works at PepsiCo.
The team has been developing a more objective method