Dr. Beverly Tepper is a professor in the Department of Food Science at Rutgers University where she directs the Sensory Evaluation Laboratory. She is also the co-founder and director of the newly-established Center for Sensory Sciences & Innovation (CSSI) at Rutgers.
Her research program combines Food Sensory Science with Nutritional Science and Psychology to better understand the links between taste, diet and health. Specific research areas include the following:
Current studies investigate variation in the gustin (CA6) gene and its involvement in bitter taste and astringency perception. The influence of gustin gene polymorphisms on taste bud growth and functionality is also of interest.
Studies examine the role of cognitions (dietary restraint and disinhibition), attitudes (variety seeking) and mood on taste, aroma and flavor perception. Studies utilize multivariate approaches to understand complex patterns of consumer behavior, especially cross-cultural influences.
Dr. Tepper has published more than 80 scholarly articles and book chapters and her work has been frequently showcased in print and online media for the general public. She receives funding from the National Institutes of Health, the National Cancer Institute, the American Heart Association, the U.S. Dept of Agriculture, and the food industry.
Dr. Tepper is the principal investigator for a National Science Foundation grant entitled, “Planning Workshop in the Sensory Sciences & Innovation”. This award is a stepping stone to establishing an NSF-sponsored Industry-University Cooperative Research Center (IUCRC) at Rutgers.