Biography summary
Gie Liem is an Associate Professor in sensory and consumer science in the school of Exercise & Nutrition Sciences. His main area of research is sensory marketing, which can be defined as the interaction between marketing strategies and perception, choice and intake of food. Dr Liem published over 50 peer reviewed journal articles in the area of sensory marketing, sensory and consumer science. He attracted over more than half a million (AUD) in research funding. He serves on the editorial boards of the journals Food Quality and Preference, Sustainability and Nutrients. In addition he was (and is) part of the organising committees of Pangborn 2017, 2021, SenseAsia 2016, 2018, chairs the NZOZ sensory consumer science conference and is founder of the Asian Sensory Network.
His teaching focusses on sensory marketing and consumer behaviour. He leads the international study tours for Food and Nutrition Sciences,
He previously was a researcher at Wageningen University (the Netherlands), the Monell Chemical Senses Center (USA), a researcher and project leader at Unilever Research (the Netherlands) and course director at Deakin University
Research interests
Sensory marketing, consumer science, food choice of children, salt taste perception
Affiliations
Australian Institute for Food Science and Technology
Teaching interests
Sensory Marketing, Food choice, consumer behaviour, sensory science
Conferences
Pangborn, SensAsia, EuroSense, NZOZ sensory science conference
Professional activities
Chair of the NZOZ sensory consumer science group
Editorial board Food Quality and Preference
Editorial board Nutrients
Organising commitee Pangborn 2021
Awards
2004 Selected participant of the ENLP
2003 Travel Award AChemS
2003 Travel Award AChemS
2002 Travel Award European Sensory Network
Projects
Current 2019
Flavour evaluation of Australian Rice (PhD research, primary supervisor)
Development of Rapid response panel
Measuring dynamics of liking (PhD research, primary supervisor)
Consumer perception of sustainable dairy packaging (Msc researchcollaboration with Wageningen University)
Gamification and children's food choice (Msc research, collaboration with the University of Copenhagen)
Cross-cultural comparison of food liking in Australian and Thai Young adult (PhD research, associate supervisor)
Identification and Characterisation of Flavour Compounds in UHT Milk (Phd Resesarch, associate supervisor)
Umami taste (Phd research, associate supervisor)
The Impact of Sugar Reduction on Consumer Acceptance, Physicochemical Propertoes and Microbial Safety of Flavoured Milk (PhD research, associate supervisor)
Completed since 2010
Motivating children to consume vegetables (completed)
Taste developmen of children (completed)
Replacing sodium with potassium in foods: implications for health and taste (Msc research, primary supervisor, completed)
Oral fatty acid sensitivity and dietary fat consumption (Phd research, associate supervisor, completed)
Salt reduction Liking and Choice (completed)
Publications
Testing the validity of immersive eating environments against laboratory and real life settings
K Colla, R Keast, M Mohebbi, C Russell, D Liem
(2023), Vol. 103, Food Quality and Preference, C1
Isabella Hartley, Nanna Riis, Djin Liem, Russell Keast
(2023), Vol. 153, pp. 543-551, The Journal of Nutrition, Amsterdam, The Netherlands, C1
D Gie Liem, M Mawas, R SJ. Keast
(2023), Vol. 167, Food Research International, Canada, C1
L Bell, C Gardner, S Kumar, H Wong, B Johnson, R Byrne, K Campbell, D Liem, C Russell, E Denney-Wilson, M Netting, L Bishop, D Cox, A Poelman, J Arguelles, R Golley
(2022), Vol. 25, pp. 1217-1232, Public Health Nutrition, C1
Physicochemical properties and microbial safety of reduced-sugar chocolate-flavored milk
D Mahato, S Jadhav, A Mukurumbira, R Keast, D Liem, R Shah, S Gamlath
(2022), Vol. 46, pp. 1-12, Journal of Food Processing and Preservation, Chichester, Eng., C1
Assessment of the triangle test methodology for determining umami discrimination status
I Hartley, L Orellana, D Liem, R Keast
(2022), Vol. 47, pp. 1-10, Chemical Senses, Oxford, Eng., C1
D Liem, A in 't Groen, E van Kleef
(2022), Vol. 102, Food Quality and Preference, C1
Lucinda Bell, Claire Gardner, Saravana Kumar, Hoi Wong, Brittany Johnson, Rebecca Byrne, Karen Campbell, Djin Liem, Catherine Russell, Elizabeth Denney-Wilson, Merryn Netting, Lola Bishop, David Cox, Astrid Poelman, Jennifer Arguelles, Rebecca Golley
(2022), Vol. 25, pp. 1217-1232, PUBLIC HEALTH NUTRITION, C1
I Hartley, A Costanzo, D Liem, R Keast
(2022), Vol. 19, International Journal of Environmental Research and Public Health, Switzerland, C1
K Colla, R Keast, I Hartley, D Liem
(2021), Vol. 36, Journal of Sensory Studies, C1
D Mahato, R Keast, D Liem, C Russell, S Cicerale, S Gamlath
(2021), Vol. 115, International Dairy Journal, C1
Addition of a visual cue to rice increases perceived flavour intensity but not liking
L Hartley, C Russell, D Liem
(2021), Vol. 139, Food Research International, Canada, C1
Identifying ideal product composition of chocolate‐flavored milk using preference mapping
Dipendra Mahato, Penelope Oliver, Russell Keast, Djin Liem, Catherine Russell, Mohammadreza Mohebbi, Sara Cicerale, M Mahmud, Shirani Gamlath
(2021), Vol. 86, pp. 3205-3218, Journal of food science, Chichester, Eng., C1
Consumer acceptance of brown and white rice varieties
T Gondal, R Keast, R Shellie, S Jadhav, S Gamlath, M Mohebbi, D Liem
(2021), Vol. 10, Foods, Switzerland, C1
Association between food liking and the dietary quality in Australian young adults
U Wanich, L Riddell, S Cicerale, M Mohebbi, D Sayompark, D Liem, R Keast
(2020), Vol. 29, pp. 166-174, Asia Pacific journal of clinical nutrition, Australia, C1
Preference mapping of different water-to-rice ratios in cooked aromatic white jasmine rice
C Maleki, P Oliver, S Lewin, G Liem, R Keast
(2020), Vol. 85, pp. 1576-1585, Journal of food science, Chichester, Eng., C1
Sugar reduction in dairy food: An overview with flavoured milk as an example
D Mahato, R Keast, D Liem, C Russell, S Cicerale, S Gamlath
(2020), Vol. 9, Foods, Switzerland, C1
I Hartley, D Liem, R Keast
(2020), Vol. 85, pp. 3934-3942, Journal of food science, Chichester, Eng., C1
Can games change children's eating behaviour? A review of gamification and serious games
C Chow, R Riantiningtyas, M Kanstrup, M Papavasileiou, G Liem, A Olsen
(2020), Vol. 80, Food Quality and Preference, C1
Umami as an 'Alimentary' taste. A new perspective on taste classification
I Hartley, D Liem, R Keast
(2019), Vol. 11, Nutrients, Switzerland, C1
Supersize me. Serving carrots whole versus diced influences children's consumption
D Liem, C Russell
(2019), Vol. 74, pp. 30-37, Food quality and preference, Amsterdam, The Netherlands, C1
M West, D Liem, A Booth, C Nowson, C Grimes
(2019), Vol. 11, Nutrients, Switzerland, C1
C Hartley, R Keast, D Liem
(2019), Vol. 11, Nutrients, Switzerland, C1
U Wanich, L Riddell, S Cicerale, M Mohebbi, D Sayompark, D Liem, R Keast
(2019), Vol. 28, pp. 634-644, Asia Pacific Journal of Clinical Nutrition, Australia, C1
The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods
D Liem, C Russell
(2019), Vol. 6, Frontiers in Nutrition, Switzerland, C1
Physical activity-equivalent label reduces consumption of discretionary snack foods
I Hartley, R Keast, D Liem
(2018), Vol. 21, pp. 1435-1443, Public Health Nutrition, England, C1
Sustainability descriptive labels on farmed salmon: Do young educated consumers like it more?
D Liem, G Turchini, U Wanich, R Keast
(2018), Vol. 10, Sustainability (Switzerland), C1
U Wanich, D Sayompark, L Riddell, S Cicerale, D Liem, M Mohebbi, S Macfarlane, R Keast
(2018), Vol. 10, Nutrients, Switzerland, C1
J Goh, C Russell, D Liem
(2017), Vol. 6, pp. 1-11, Foods, Switzerland, C1
Infants' and children's salt taste perception and liking: A review
D Liem
(2017), Vol. 9, Nutrients, Switzerland, C1
Consumer perception, attitudes, liking and preferences for olive oil
S Cicerale, D Liem, R Keast
(2016), pp. 157-171, Products from olive tree, Rijeka, Croatia, B1
D Liem, D Bolhuis, X Hu, R Keast
(2016), Vol. 99, pp. 1747-1754, Journal of Dairy Science, United States, C1
Parents' food choice motives and their associations with children's food preferences
C Russell, A Worsley, D Liem
(2015), Vol. 18, pp. 1018-1027, Public Health Nutrition, England, C1
C Grimes, J Baxter, K Campbell, L Riddell, M Rigo, D Liem, R Keast, F He, C Nowson
(2015), Vol. 4, pp. 1-7, JMIR research protocols, Toronto, Ont., C1
J de Ruyter, M Katan, L Kuijper, D Liem, M Olthof
(2013), Vol. 8, pp. 1-11, PLoS one, San Francisco, Calif., C1-1
Chocolate and children's food and flavour preferences
D Liem, J Standen Holmes
(2012), Vol. 7, pp. 491-503, Chocolate in health and nutrition, Berlin, Germany, B1-1
Health labelling can influence taste perception and use of table salt for reduced-sodium products
D Liem, F Miremadi, E Zandstra, R Keast
(2012), Vol. 15, pp. 2340-2347, Public health nutrition, Cambridge, England, C1-1
Effects of health labels on expected and actual taste perception of soup
D Liem, N Toraman Aydin, E Zandstra
(2012), Vol. 25, pp. 192-197, Food quality and preference, Amsterdam, The Netherlands, C1-1
Regulation of children's food intake
G Liem
(2011), pp. 153-170, Appetite : regulation, role in disease, and control, New York, N.Y., B1
Children's liking and wanting of snack products: Influence of shape and flavour
D Liem, L Zandstra
(2011), pp. 235-354, Social work and child services, London, Eng., B1-1
The influence of sodium on liking and consumption of salty food
L Lucas, L Riddell, G Liem, S Whitelock, R Keast
(2011), Vol. 76, pp. 72-76, Journal of food science, Malden, Mass., C1
Reducing sodium in foods : the effect on flavor
D Liem, F Miremadi, R Keast
(2011), Vol. 3, pp. 694-711, Nutrients, Basel, Switzerland, C1
Prediction of children's flavour preferences. Effect of age and stability in reported preferences
D Liem, L Zandstra, A Thomas
(2010), Vol. 55, pp. 69-75, Appetite, Amsterdam, The Netherlands, C1
Motivating instructions increases children's sensory sensitivity
G Liem, L Zandstra
(2010), Vol. 21, pp. 531-538, Food quality and preference, Oxford, England, C1
Strategies to reduce sodium consumption : a food industry perspective
M Dotsch, J Busch, M Batenburg, G Liem, E Tareilus, R Mueller, G Meijer
(2009), Vol. 49, pp. 841-851, Critical reviews in food science and nutrition, Philadelphia, Pa., C1
Children's liking and wanting of snack products : influence of shape and flavour
G Liem, L Zandstra
(2009), Vol. 6, pp. 1-10, International journal of behavioral nutrition and physical activity, London, England, C1
Sensory specific satiety and intake : the difference between nibble- and bar-size snacks
P Weijzen, D Liem, E Zandstra, C de Graaf
(2008), Vol. 50, pp. 435-442, Appetite, Amsterdam, Netherlands, C1-1
Fruit consumption of boys (8-11 years) is related to preference for sour taste
D Liem, R Bogers, P Dagnelie, C de Graaf
(2006), Vol. 46, pp. 93-96, Appetite, Amsterdam, Netherlands, C1-1
Consistency of sensory testing with 4- and 5-year-old children
D Liem, M Mars, C De Graaf
(2004), Vol. 15, pp. 541-548, Food quality and preference, Kidlington, England, C1-1
Sour taste preferences of children relates to preference for novel and intense stimuli
D Liem, A Westerbeek, S Wolterink, F Kok, C De Graaf
(2004), Vol. 29, pp. 713-720, Chemical senses, Oxford, England, C1-1
Sweet and sour preferences in young children and adults : role of repeated exposure.
D Liem, C De Graaf
(2004), Vol. 83, pp. 421-429, Physiology & behavior, New York, NY, C1-1
Sweet preferences and sugar consumption of 4- and 5-year-old children : role of parents
D Liem, M Mars, C De Graaf
(2004), Vol. 43, pp. 235-245, Appetite, Amsterdam, Netherlands, C1-1
Heightened sour preferences during childhood
D Liem, J Mennella
(2003), Vol. 28, pp. 173-180, Chemical senses, Oxford, England, C1-1
Sweet and sour preferences during childhood : role of early experiences
D Liem, J Mennella
(2002), Vol. 41, pp. 388-395, Developmental psychobiology, Oxford, England, C1-1
Funded Projects at Deakin
Industry and Other Funding
Motivating children to consume vegetables
A/Prof Gie Liem
Helen Macpherson Smith Trust Grant - Research
- 2010: $34,556
Salt Reduction Liking & Choice
A/Prof Gie Liem
Unilever Research and Development Vlaardingen
- 2011: $2,375
- 2010: $1,875
Product Assessment for Compusense
Prof Russell Keast, A/Prof Gie Liem
Compusense
- 2018: $67,820
- 2017: $56,273
- 2016: $73,963
Taste development of children
A/Prof Gie Liem
Heinz Grant - Research - H.J.Heinz Co Australia Ltd
- 2016: $10,000
Flavour evaluation of Australian Rice
Prof Russell Keast, A/Prof Gie Liem
SunRice Ricegrowers Ltd
- 2020: $36,960
- 2019: $157,080
- 2018: $155,120
Rapid Response Panel
Prof Russell Keast, A/Prof Gie Liem
Sensory and Marketing International GmbH
- 2022: $18,816
- 2020: $34,200
- 2019: $28,141
- 2018: $66,000
Australian consumer perception of Cell Cultivated Meats.
A/Prof Gie Liem
Cellular Agriculture Australia Ltd
- 2022: $5,000
Supervisions
Tanweer Aslam Gondal
Thesis entitled: Consumer Acceptance of Australian Brown and White Rice
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences
Isabella Hartley
Thesis entitled: Umami as an Alimentary Taste
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences
Dipendra Kumar Mahato
Thesis entitled: Understanding consumer behaviour and shelf-life of reduced-sugar chocolate flavoured milk
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences
M M Chayan Mahmud
Thesis entitled: Chemical and Sensory Analysis of Formulated Iced-Coffee
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences
Uracha Wanich
Thesis entitled: Cross-cultural comparison of food liking in Australian and Thai young adult
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences
Lisa Newman
Thesis entitled: Oral fatty acid sensitivity and dietary fat consumption
Doctor of Philosophy (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences
Fatemeh Miremadi
Thesis entitled: Reducing Sodium in Foods; The Effect on Flavour & Consumers' Perception
Master of Applied Science (Nutrition & Exercise) (Low Cost), School of Exercise and Nutrition Sciences