Scott Hutchings

My research investigates the influence of food formulation, food processing, and food structure on the sensory properties (texture, taste, aroma) of food. I also study new methods for the sensory evaluation of food. I hold a PhD in Food Science and a Bachelor of Food Technology (Hons) from Massey University. I have experience working both in academia (University of Melbourne, University College Dublin, Massey University), and in the food industry (Tip Top, Loving Earth Ltd).