Stella Lignou

Associate Professor in Sensory and Consumer Science in the School of Chemistry, Food & Pharmacy, University of Reading

Stella's research sits at the cross-section of flavour and sensory analysis. She uses a number of analytical state-of-the-art techniques such as gas chromatography-mass spectrometry and olfactometry, and liquid chromatography-mass spectrometry (facilities based at the Flavour Centre and CAF) to characterise the quality of the products and trained and consumer panels in order to understand how the sensorial properties of the foods are perceived by humans (facilities based at the Sensory Science Centre).