Professor Russell Keast
Head of the Centre for Advanced Sensory Science (CASS)
Professor Keast has over 15 years' experience in conducting sensory studies. He specialises in the association between taste, consumption and enjoyment.
Dr Liem has worked in the food industry and research institutes in the Netherlands and the USA. His research focus is the food choices of children and cross-cultural research.
Dr Cicerale's work looks at the effect of olfactory functioning and taste importance on food choice and consumption.
Visit Dr Cicerale's profile
Dr Thornton completed her PhD in organic chemistry. Now she applies this knowledge to the analysis of flavour compounds within foods.
Do you need a descriptive analysis sensory panel to provide a flavour profile of a product?
Do you need to understand what Asian consumers think of your product?
Does your product have off-flavours developing during shelf life, or with new packaging?
CASS can help. We work with businesses in lots of different ways and we’re always looking for our next opportunity to work on a project with commercial application.
As well as being world-class researchers, we also have extensive experience in project design, implementation and successful project completion.