Scientific Committee
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Beverly Tepper, Rudgers University, USA
Dr. Beverly Tepper is a professor in the Department of Food Science at Rutgers University.
Her research areas include:
The interaction of salivary proteins and cranberry polyphenols in sensory perceptions and their effects on the oral microbiome
Sensory and consumer testing of natural products. Recent work links the aroma profiles of fresh basil and baby leafy greens with their volatile chemical composition to better understand the role of phytochemistry in flavor.
Individual differences in aroma and flavor perceptions related to wine perception and liking.
She is a Fellow of the Institute of Food Technologists and serves as Scientific Editor for the Sensory and Consumer Science Section of the Journal of Food Science.
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