Gary Pickering

Professor Gary Pickering holds dual roles in Biological Sciences and Psychology at Brock University, affiliated with the Cool Climate Oenology and Viticulture Institute (CCOVI). He earned a BSc in Zoology from Victoria University of Wellington, a postgraduate diploma in Viticulture and Oenology from Lincoln University, and a PhD in Wine Science from Lincoln University. His research focuses on flavor science, wine quality, sensory evaluation methodologies, and the psychophysics of taste perception.

Teaching responsibilities include courses such as OEVI 1P20 (Introduction to Wine), PSYC 3P46 (Psychology of Eating), and advanced graduate courses like BIOL 5P20 (Advanced Sensory Evaluation of Wines). His work bridges sensory science with environmental sustainability, addressing topics like climate change adaptation in viticulture and consumer behavior toward sustainable food systems.

Recent research highlights include studies on Maillard reaction dynamics in sparkling wines, consumer perceptions of carbon labeling, and psychological factors influencing dietary choices. His publications explore intersections between taste perception, cultural values, and environmental policy. He is actively involved in translational research through CCOVI, contributing to practical solutions for winemaking challenges and sustainable agricultural practices.