Gie Liem

Gie Liem is an Associate Professor in sensory and consumer science at Deakin University's School of Exercise and Nutrition Sciences within the Faculty of Health. With formal education including a PhD and MSc from Wageningen Agricultural University and a Graduate Certificate of Higher Education from Deakin University, he has established himself as a leading researcher in sensory marketing and food choice behaviors. His academic journey includes significant positions at Wageningen University (Netherlands), the Monell Chemical Senses Center (USA), and Unilever Research (Netherlands) before joining Deakin University.

Dr. Liem's research focuses on sensory marketing - examining how marketing strategies interact with perception, choice, and intake of food. His primary areas of interest include sensory marketing, consumer science, food choice of children, and salt taste perception. His work bridges academic research with practical industry applications, particularly in salt reduction strategies, plant-based alternatives, and understanding children's food preferences. He has published over 50 peer-reviewed journal articles and attracted more than half a million AUD in research funding.

His recent research output shows a clear trend toward plant-based alternatives, particularly examining sensory properties of plant-based milk alternatives for coffee applications, alongside continued work on salt reduction strategies and understanding children's food choices. His publications span high-impact journals including Food Quality and Preference, Appetite, and International Journal of Environmental Research and Public Health.

• 2004 Selected participant of the ENLP
• 2003 Travel Award AChemS (awarded twice)
• 2002 Travel Award European Sensory Network

Dr. Liem serves on the editorial boards of Food Quality and Preference, Sustainability and Nutrients, and has been actively involved in organizing major conferences including Pangborn 2017 and 2021, SenseAsia 2016 and 2018. He chairs the NZOZ sensory consumer science conference and is founder of the Asian Sensory Network. His current grant portfolio includes projects on plant-based proteins for sustainability and healthy aging, consumer testing of various plant-based milks, and Australian consumer perception of cell-cultivated meats. He actively supervises multiple PhD students working on projects related to plant-based milk alternatives, vegetable acceptance, and sensory evaluation methodologies.