Ha Nguyen

Postdoctoral Fellow

Affiliations

Postdoctoral Fellow, Monell Chemical Senses Center

Education

Ph.D., Food Science and Technology, University of Alberta

Laboratory Of

Dr. Danielle Reed

Research Summary

I am interested in the influence of person-to-person differences on chemosensory perception and food preference and how genetic variation explains the individual differences in the sense of taste and smell. Consumer segmentation has been my favorite analysis to understand consumers’ sensory perception and food preference during my past research. However, differences in food sensory perception between consumer segments were not well-interpreted in previous studies, although individual influences such as demographics, chemosensory ability, and food consumption habits were incorporated in those studies. Individual differences in chemosensory perception may be explained by genetic variation. My current research focuses on the connection between genetic ancestry and bitter perception and the efficacy of bitter blockers. Understanding chemosensory and hedonic biomarkers will offer great support for improving the health and well-being of specific populations as well as the development of medicine and food products.

Keywords

taste, olfaction, psychophysics, genetics, food preference, sodium reduction

Representative Publications

Nguyen, H., & Wismer, W. V. (2022). Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Foods, 11(3), 457. https://doi.org/10.3390/foods11030457

Christina Müller, D., Nguyen, H., Li, Q., Schönlechner, R., Miescher Schwenninger, S., Wismer, W., & Gänzle, M. (2021). Enzymatic and microbial conversions to achieve sugar reduction in bread. Food Research International, 143(March). https://doi.org/10.1016/j.foodres.2021.110296

Nguyen, H., & Wismer, W. V. (2020). The influence of companion foods on sensory attribute perception and liking of regular and sodium-reduced foods. Journal of Food Science, 85(4), 1274–1284. https://doi.org/10.1111/1750-3841.15118

Nguyen, H., & Wismer, W. V. (2019). A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products. Food Research International, 123(February), 631–641. https://doi.org/10.1016/j.foodres.2019.05.037

Abdul-Bari, M. M., McQueen, R. H., Nguyen, H., Wismer, W. V., de la Mata, A. P., & Harynuk, J. J. (2018). Synthetic Clothing and the Problem With Odor: Comparison of Nylon and Polyester Fabrics. Clothing and Textiles Research Journal, 36(4), 251–266. https://doi.org/10.1177/0887302X18772099

Contact Information

(215) 910-8578
hanguyen@monell.org