John Grigor

Dr John Grigor is a Senior Lecturer in the Department of Built Environment and Life Sciences at Abertay University, within the Faculty of Social and Applied Sciences. He holds a PhD in Sweet Taste from Reading University (1990) and has over two decades of experience in consumer and sensory science research and consultancy.

Educational Background:

• BSc (Hons) in Food Technology, Reading University (1987)
• PhD in Sweet Taste, Reading University (1990)

His research centers on understanding eating behavior through the interplay of physiological, psychological, and contextual factors. Key areas include hedonic responses measured via facial electromyography, dynamic sensory perception, oral processing, and the development of healthy and functional food products. He has conducted extensive work in cross-cultural food choice, particularly with industries in New Zealand and Singapore.

The recent publications reflect a strong trend in sensory evaluation methodologies (e.g., TDS, fEMG), food product innovation, and the science of flavor and texture. His work spans from traditional foods like whisky and carrots to novel ingredients such as cricket flour and seaweed, demonstrating a broad and applied research scope.

Scientific Awards and Esteem:

• Invited judge, New Zealand New Food Product Awards (2010–2013)
• Appointed Associate Investigator, Riddet Institute CoRE (2010)
• External PhD examiner for Otago, Auckland, and Southern Cross Universities
• Reviewer for top journals including Food Quality and Preference, Journal of Food Science
• Invited speaker and session chair at international conferences

Dr Grigor has secured significant research funding as Principal Investigator from Interface Food and Drink, the Ministry of Business Innovation and Employment (New Zealand), and the Riddet Institute. He has supervised numerous PhD and Master’s students and collaborates widely with food industries and academic institutions globally. He has also contributed to public understanding through media appearances on TV and radio as a sensory expert.