Sensory Scientist
Professor, Department of Food Science & Nutrition, University of Minnesota
Professor Zata Vickers teaches, conducts research, and directs the Sensory Center at the Department of Food Science and Nutrition at the University of Minnesota. She began her work on food textures at Cornell University with Professor Malcolm Bourne studying crispness. Her more recent research focuses on the sensory attributes of foods and on other factors influencing acceptability and choice. This includes research related to the long term acceptability of foods, measuring satiety, and the impact of sensory attributes and liking on satiety. She teaches courses in food science and in sensory evaluation of foods.
