![[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 choice. Current work examines the role of PROP taster status as a marker for dietary behaviors that predisposes individuals to increased body weight. Studies in children, teens and adults are ongoing. Other taste phenotypes are also being investigated.
- Read more about PROP and eating behavior here
- The sensory characteristics of novel flavor ingredients such as cooling agents.
- 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.