معرفی
Emily Mayhew is an Assistant Professor in the Department of Food Science and Human Nutrition at Michigan State University, where she has been since 2021. Her work bridges sensory science, food chemistry, and sustainability, focusing on how molecular composition and food structure influence sensory perception. She leads the MSU Sensory Lab, offering fee-for-service testing for food producers, and teaches Sensory Analysis and Consumer Research (FSC 310).
- Research Interests: Olfactory perception, taste-smell interactions, sensory quality of berries/dry beans/hops, and food sustainability.
- Appointment: 40% research, 40% extension, 15% teaching, 5% service.
- Facilities: Affiliated with the MSU Sensory Evaluation Center and multiple food science laboratories.
- Education: PhD in Food Science (University of Illinois, 2017), BS in Chemistry (William & Mary, 2012).
Her research aims to model causal links between food chemistry and sensory properties to streamline product development for nutrition and sustainability. She also engages in outreach to support local food producers.
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