Sensory Scientist
Assistant Professor, Department of Food Science, University of Massachusetts Amherst
Alissa Nolden is an Assistant Professor at The University of Massachusetts Amherst in the Department of Food Science. Alissa holds a BS and MS in Food Science from UMass Amherst and Penn State, respectively, with a dual-title PhD in Food Science and Clinical Translational Science from Penn State. As an expert in sensory science, Alissa believes understanding factors influencing sensory perception and taste preferences is essential in increasing consumption and creation of delicious, healthful, and sustainable foods. Her work has provided new insights toward understanding consumer’s motivation to consume plant-based products, focusing on sensory attributes associated with liking and intake.
