Dr. Lisa Duizer
PhD (Massey University), MSc (Guelph), BSc (Guelph)
A two-time graduate of the University of Guelph, Lisa earned a BASc in applied human nutrition and an MSc in food science there. She then moved to New Zealand to spend 10 years teaching at Massey University and completing a PhD in food technology.
Lisa's research interests focus primarily on sensory aspects of food, including taste and texture. Studying food texture topics such as crispness and tenderness is a passion for her, with a natural migration to focus on taste, nutrition and health.
Selected Publications
Challacombe, C.A., Duizer, L.M. & Seetharaman, K. 2011. Sensory characteristics and consumer acceptance of low and intermediate moisture baked products made from red and white wheat. Journal of Food Science. In press.
Duizer, L.M., James, B., Corrigan, V., Feng, J., Hedderley, D., & Harker, F.R. 2011. Assessment of a texture vocabulary based on engineering principles for the descriptive analysis of solid foods. Journal of Texture Studies. In press.
Ali, A., Duizer, L.M., Foster, K., Grigor, J., & Wei, W. 2011. Changes in sensory perception of sports drinks when consumed pre-, during and post-exercise. Physiology and Behaviour. 102,437-443.
Flett, K.L., Duizer, L.M., & Goff, H.D. 2010. Perceived Creaminess and Viscosity of Aggregated Particles of Casein Micelles and κ-Carrageenan. Journal of Food Science, 75(5), S255-262.
Chen, W., Duizer, L. Corredig, M., & Goff, H.D. 2010. Addition of soluble soybean polysaccharides to dairy products as a source of dietary fiber. Journal of Food Science. 75(6), C478-484.
Ilhamto, N., Duizer, L.M. 2010. Smell and taste recognition in early stages of late-onset Alzheimer’s disease. Submitted to Studies by Undergraduate Researchers at Guelph. (SURG) May.
Duizer, L.M., Robertson, T & Han, J. 2009. Requirements for packaging from an aging consumer's perspective. Packaging Technology and Science. 22, 187-197.
Duizer, L.M., Robertson, T & Han, J. 2008. Requirements for packaging from an aging consumer’s perspective. Packaging Technology and Science, 22(4), 187-197.
Mahar, A & Duizer, L.M. 2007. The effect of frequency of consumption of artificial sweeteners on sweetness liking by women. Journal of Food Science. 72(9), S714-S718.
Duizer, L.M. & Winger, R.J. 2006. Instrumental measures of bite forces associated with crisp products. Journal of Texture Studies. 37(1), 1-15.
Duizer, L.M. & Winger, R.J. 2005. Relationship between sensory and physical properties of extruded corn based snacks. Food New Zealand. Jul/Aug, 24-29.
NiMhurchu, C., Young, L., Lawes, C., Brooks, J., Pound, C., Duizer, L.M. & Rodgers, A. 2003. Less salt in bread: A cost effective way to reduce New Zealand population blood pressure levels. New Zealand Medical Journal. 116(1176), U187.
Peachey, B.M., Purchas, R.W., & Duizer, L.M. 2002. Relationships between sensory and objective measures of meat tenderness of beef m. longissimus thoracis from bulls and steers. Meat Science. 60(3), 211-218.
Duizer, L.M. 2001. Acoustic measures relating to the sensory perception of food texture. Trends in Food Science and Technology. 12, 17-24.
Pound, C.J., Duizer, L.M., & McDowell, K.T. 2000. Improved consumer product development. Part 1: Is a laboratory necessary to assess consumer opinion? British Food Journal. 102(11), 810-820.
Book Chapter and invited reviews
Duizer, L.M. (2007). Review of: Sensory directed flavour analysis. Ed. Marsili, R. CRC Press, Taylor and Francis Group. To be published in Trends in Food Science and Technology.
Duizer, L.M. (2003). Modern instrumental methods: Sound input methods in Texture in Food, Vol. 1: Solid Foods. David Kilcast (Editor), Woodhead Publishing.
Contact Information
| Email: | lduizer@uoguelph.ca |
| Phone: | 519.824.4120 ext. 53410 |
| Address: | Department of Food Science |
For more information, visit www.uoguelph.ca/foodscience/.
Location: Food Science, Room 241
