![[Dept. of Food Science]](http://njaes.rutgers.edu/_common/images/subheads/foodscience.gif "[Dept. of Food Science]"){kind=small}
Research Interests
Dr. Tepper directs the Sensory Evaluation Laboratory 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:
· The influence of genetic variation in bitter taste perception (6-n-propylthiouracil [PROP] taste sensitivity) on taste perception and food preferences. Current work explores the role of PROP taster status as a marker for dietary fat preference and body weight in both children and adults. Other studies examine the use of PROP taster status as tool in sensory and consumer research.
· The effects of bitter blockers and flavor enhancers on the perception of food and beverage products.
· The effects of diabetes on sweet taste, food cravings and dietary compliance. Special interest is on women who become transiently diabetic during pregnancy (gestational diabetes). Gestational diabetes is more common in obese and minority women and places them at greater risk for poor fetal outcome and for developing Type 2 diabetes later in life.
· Food intake regulation and the influence of cognitive factors such as food attitudes, dietary restraint and disinhibition on eating behavior. Current studies have applied multivariate statistical techniques to small-scale surveys to better understand eating patterns among different population subgroups such as women and minorities.
· Sensory perception and consumer testing for industrial clients.
Dr. Tepper receives research funding from the National Institutes of Health, the National Cancer Institute, the USDA, and the food industry.