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Graduate Program DirectorProfessorbtepper@sebs.rutgers.edu65 Dudley RD(848) 932-5417(732) 932-6776
Dr. Beverly Tepper is the Graduate Program Director and 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 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:
Proposed pathway linking genetic taste markers for fat perception and obesity/chronic disease risk.
Ongoing studies utilize the genetic taste marker PROP (6-n-propylthiouracil bitter taste sensitivity) and other genetic variants such as the oral fat sensor CD36 to identify individuals who may be at increased risk for obesity due to specific dietary behaviors. The role of PROP status in weight loss is also being investigated.
Learn more about taste genes and eating behavior:
Dr. Tepper has published more than 100 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 was elected Fellow of the Institute of Food Technologists in 2017. She has a long history of leadership in IFT at both the national and local level, serving as a program chair and organizer for the Sensory and Consumer Science Division for the national meeting and as Student Scholarship judge. Since 2016, she has served as Scientific Editor for the Sensory and Consumer Science Section of the Journal of Food Science.