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Contact details +64 (06) 356 9099  ext. 83241

Prof Joanne Hort

Professor

Massey Institute of Food Science and Technology

Prof Hort took up the position of Fonterra-Riddet Chair of Consumer and Sensory Science at Massey University (NZ) in July 2017, moving after 15 years at the University of Nottingham (UK) where she was latterly SABMiller Chair of Sensory Science. Her research focuses on a multidisciplinary approach to understanding the factors affecting consumer perception of food and beverages and consequent choice behaviour. 

At Nottingham, Prof. Hort established the University of Nottingham Sensory Science Centre, which attained international recognition both its sensory training and research into flavour perception.  Following the creation of her Chair at Massey and as Principal Investigator in the Riddet CoRE, she is now building a team and developing a Consumer and Sensory Science Centre to continue her exploration of consumer response to food and the factors influencing this. This not only continues to support internationally recognised research in the Sensory and Consumer Science arena, but also provides a consumer-centred capability to support the New Zealand Agri-Food Industry. She is particularly interested in individual differences in sensory perception across different cultures (markets) and life stages particularly in the area of taste and texture.  She is also examining the impact of context on both the sensory and emotional response to food and how to measure it

Prof Hort has over 100 research publications and is co-author of the key text in Sensory Science Sensory Evaluation: a Practical Handbook (2009) and editor of two recently published focused texts: Time dependent measures of perception in Sensory evaluation (2017) and Descriptive Analysis in Sensory Evaluation (2018).  Joanne sits on the editorial board of Food Quality and Preference and Scientific Committees for the International Pangborn and Eurosense Symposia.  She is a Fellow of the UK Institute of Food Science and Technology and a founder member and past Chair of the European Sensory Science Society and the Institute of Food Science & Technology’s Sensory Science Group.

Prof Hort took up the position of  Fonterra-Riddet Chair of Consumer and Sensory Science at Massey Univeristy in July 2017 moving from the University of Nottingham in the UK where she was SABMiller Chair of Sensory Science. Her research focuses on a multidisciplinary approach to understanding the factors affectng consumer perception of food and beverages and consequent choice behaviour.  She is co-editor of a series of text books in Sensory Evaluation, author of over 100 research publications and current Chair of the Pangborn 2019 International Sensory Sceince Symposium.

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Professional

Contact details

  • Ph: +64 69516241
    Location: A2.44, Riddet A
    Campus: Manawatu

Prizes and Awards

  • I was made a Fellow of the UK Institute of Food Science and Technology in 2012 recognising my contribution to food Science through Sensory Science research and leadership. - UK Institute of Food Science and Technology (2012)

Research Expertise

Research Interests

Sensory Science

Consumer Sensory Science

Individual variation in sensory perception

Impact of context on sensory perception

Taste processing 

Texture perception

Emotional response

Thematics

Health and Well-being, Future Food Systems

Area of Expertise

Field of research codes
Biological Sciences (060000)

Keywords

Sesnory & Consumer Science

Research Projects

Summary of Research Projects

Position Current Completed
Project Leader 3 1

Research Outputs

Journal

Yang, Q., & Hort, J. (2018). It's all in the genes. Food Science and Technology (London). 32(2), 18-21
[Journal article]Authored by: Hort, J.
Ramsey, I., Ross, C., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J., . . . Hort, J. (2018). Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference. 68, 292-303
[Journal article]Authored by: Hort, J.
Yang, Q., Dorado, R., Chaya, C., & Hort, J. (2018). The impact of PROP and thermal taster status on the emotional response to beer. Food Quality and Preference. 68, 420-430
[Journal article]Authored by: Hort, J.
Skinner, M., Eldeghaidy, S., Ford, R., Giesbrecht, T., Thomas, A., Francis, S., . . . Hort, J. (2018). Variation in thermally induced taste response across thermal tasters. Physiology and Behavior. 188, 67-78
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Thomas, D., Skinner, M., Ford, R., Giesbrecht, T., Thomas, A., . . . Francis, S. (2018). An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception. Physiology and Behavior. 184, 226-234
[Journal article]Authored by: Hort, J.
Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., & Cook, D. (2017). Dry-Hopping: The effects of temperature and hop variety on the bittering profiles and properties of resultant beers. BrewingScience. 70(11-12), 187-196
[Journal article]Authored by: Hort, J.
Beyts, C., Chaya, C., Dehrmann, F., James, S., Smart, K., & Hort, J. (2017). A comparison of self-reported emotional and implicit responses to aromas in beer. Food Quality and Preference. 59, 68-80
[Journal article]Authored by: Hort, J.
Jaeger, SR., Hort, J., Porcherot, C., Ares, G., Pecore, S., & MacFie, HJH. (2017). Future directions in sensory and consumer science: Four perspectives and audience voting. Food Quality and Preference. 56, 301-309
[Journal article]Authored by: Hort, J.
Skinner, M., Lim, M., Tarrega, A., Ford, R., Linforth, R., Thomas, A., . . . Hort, J. (2017). Investigating the oronasal contributions to metallic perception. International Journal of Food Science and Technology. 52(6), 1299-1306
[Journal article]Authored by: Hort, J.
Oladokun, O., James, S., Cowley, T., Dehrmann, F., Smart, K., Hort, J., . . . Cook, D. (2017). Perceived bitterness character of beer in relation to hop variety and the impact of hop aroma. Food Chemistry. 230, 215-224
[Journal article]Authored by: Hort, J.
Oladokun, O., Tarrega, A., James, S., Cowley, T., Dehrmann, F., Smart, K., . . . Hort, J. (2016). Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract. Food Research International. 86, 104-111
[Journal article]Authored by: Hort, J.
Dorado, R., Chaya, C., Tarrega, A., & Hort, J. (2016). The impact of using a written scenario when measuring emotional response to beer. Food Quality and Preference. 50, 38-47
[Journal article]Authored by: Hort, J.
Delime, P., O'Mahony, K., Desforges, N., Taylor, AJ., & Hort, J. (2016). Comparing the relative sensitivity of ortho- and retronasal perception of a strawberry flavour model using omission testing. Flavour and Fragrance Journal. 31(5), 377-384
[Journal article]Authored by: Hort, J.
He, Q., Hort, J., & Wolf, B. (2016). Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocolloids. 61, 221-232
[Journal article]Authored by: Hort, J.
Hort, J., Ford, RA., Eldeghaidy, S., & Francis, ST. (2016). Thermal taster status: Evidence of cross-modal integration. Human Brain Mapping. 37(6), 2263-2275
[Journal article]Authored by: Hort, J.
Oladokun, O., Tarrega, A., James, S., Smart, K., Hort, J., & Cook, D. (2016). The impact of hop bitter acid and polyphenol profiles on the perceived bitterness of beer. Food Chemistry. 205, 212-220
[Journal article]Authored by: Hort, J.
Lorido, L., Hort, J., Estévez, M., & Ventanas, S. (2016). Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS). Meat Science. 121, 166-174
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Marciani, L., Hort, J., Hollowood, T., Singh, G., Bush, D., . . . Francis, ST. (2016). Prior consumption of a fat meal in healthy adults modulates the brain's response to fat. Journal of Nutrition. 146(11), 2187-2198
[Journal article]Authored by: Hort, J.
Kemp, S., & Hort, J. (2015). Trends in food sensory science. Food Science and Technology (London). 29(1), 36-39
[Journal article]Authored by: Hort, J.
Chaya, C., Eaton, C., Hewson, L., Vázquez, RF., Fernández-Ruiz, V., Smart, KA., . . . Hort, J. (2015). Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Quality and Preference. 45, 100-112
[Journal article]Authored by: Hort, J.
Chaya, C., Pacoud, J., Ng, M., Fenton, A., & Hort, J. (2015). Measuring the emotional response to beer and the relative impact of sensory and packaging cues. Journal of the American Society of Brewing Chemists. 73(1), 49-60
[Journal article]Authored by: Hort, J.
Fernandez-Vazquez, R., Hewson, L., Fisk, I., Hernanz Vila, D., Heredia Mira, FJ., Vicario, IM., . . . Hort, J. (2014). Colour influences flavour perception and liking of orange juice. Flavour. 3, 1-8
[Journal article]Authored by: Hort, J.
Yang, Q., Hollowood, T., & Hort, J. (2014). Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status. Food Quality and Preference. 38, 83-91
[Journal article]Authored by: Hort, J.
Price, EJ., Linforth, RST., Dodd, CER., Phillips, CA., Hewson, L., Hort, J., . . . Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry. 145, 464-472
[Journal article]Authored by: Hort, J.
Abson, R., Gaddipati, SR., Hort, J., Mitchell, JR., Wolf, B., & Hill, SE. (2014). A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum. Food Hydrocolloids. 35, 85-90
[Journal article]Authored by: Hort, J.
Varghese, P., Nwaiwu, 0., Hort, J., Dickinson, M., Hobman, J., & Rees, CED. (2013). The use of cold atmospheric plasma to decontaminate soft fruits. Acta Phytopathologica et Entomologica Hungarica. 43(Suppl), 410-410
[Journal article]Authored by: Hort, J.
Gkatzionis, K., Hewson, L., Hollowood, T., Hort, J., Dodd, CER., & Linforth, RST. (2013). Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses. International Dairy Journal. 30(1), 8-13
[Journal article]Authored by: Hort, J.
Rama, R., Chiu, N., Carvalho Da Silva, M., Hewson, L., Hort, J., & Fisk, ID. (2013). Impact of salt crystal size on in-mouth delivery of sodium and saltiness perception from snack foods. Journal of Texture Studies. 44(5), 338-345
[Journal article]Authored by: Hort, J.
Fernández-Vázquez, R., Linforth, R., Hort, J., Hewson, L., Vila, DH., Heredia Mira, FJ., . . . Fisk, I. (2013). Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo. LWT - Food Science and Technology. 51(1), 65-72
[Journal article]Authored by: Hort, J.
Ng, M., Chaya, C., & Hort, J. (2013). Beyond liking: Comparing the measurement of emotional response using EsSense Profile and consumer defined check-all-that-apply methodologies. Food Quality and Preference. 28(1), 193-205
[Journal article]Authored by: Hort, J.
Ng, M., Chaya, C., & Hort, J. (2013). The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations. Food Quality and Preference. 29(2), 146-156
[Journal article]Authored by: Hort, J.
Carvalho-Da-Silva, AM., Van Damme, I., Taylor, W., Hort, J., & Wolf, B. (2013). Oral processing of two milk chocolate samples. Food and Function. 4(3), 461-469
[Journal article]Authored by: Hort, J.
Yang, N., Hort, J., Linforth, R., Brown, K., Walsh, S., & Fisk, ID. (2013). Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing. Food Chemistry. 141(2), 1354-1360
[Journal article]Authored by: Hort, J.
Hewson, L., Ng, M., & Hort, J. (2012). Caffeine perception; effect of matrix complexity and individual sensitivity. Journal of Caffeine Research. 2(3), 117-122
[Journal article]Authored by: Hort, J.
Ng, M., Lawlor, JB., Chandra, S., Chaya, C., Hewson, L., & Hort, J. (2012). Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes. Food Quality and Preference. 25(2), 121-134
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Hollowood, T., Marciani, L., Head, K., Busch, J., Taylor, AJ., . . . Hort, J. (2012). Does fat alter the cortical response to flavor?. Chemosensory Perception. 5(3-4), 215-230
[Journal article]Authored by: Hort, J.
Yang, N., Fisk, ID., Linforth, R., Brown, K., Walsh, S., Mooney, S., . . . Hort, J. (2012). Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC). European Food Research and Technology. 235(6), 1083-1091
[Journal article]Authored by: Hort, J.
Koliandris, AL., Michon, C., Morris, C., Hewson, L., Hort, J., Taylor, AJ., . . . Wolf, B. (2011). Enhancement of saltiness perception in hyperosmotic solutions. Chemosensory Perception. 4(1-2), 9-15
[Journal article]Authored by: Hort, J.
Clark, R., Linforth, R., Bealin-Kelly, F., & Hort, J. (2011). Effects of ethanol, carbonation and hop acids on volatile delivery in a model beer system. Journal of the Institute of Brewing. 117(1), 74-81
[Journal article]Authored by: Hort, J.
Yang, N., Linforth, RST., Walsh, S., Brown, K., Hort, J., & Taylor, AJ. (2011). Feasibility of reformulating flavours between food products using in vivo aroma comparisons. Flavour and Fragrance Journal. 26(2), 107-115
[Journal article]Authored by: Hort, J.
Koliandris, AL., Rondeau, E., Hewson, L., Hort, J., Taylor, AJ., Cooper-White, J., . . . Wolf, B. (2011). Food grade Boger fluids for sensory studies. Applied Rheology. 21(1)
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Marciani, L., Pfeiffer, JC., Hort, J., Head, K., Taylor, AJ., . . . Francis, S. (2011). Use of an immediate swallow protocol to assess taste and aroma integration in FMRI studies. Chemosensory Perception. 4(4), 163-174
[Journal article]Authored by: Hort, J.
Clark, RA., Hewson, L., Bealin-Kelly, F., & Hort, J. (2011). The interactions of CO<inf>2</inf>, ethanol, hop acids and sweetener on flavour perception in a model beer. Chemosensory Perception. 4(1-2), 42-54
[Journal article]Authored by: Hort, J.
Eldeghaidy, S., Marciani, L., McGlone, F., Hollowood, T., Hort, J., Head, K., . . . Francis, ST. (2011). The cortical response to the oral perception of fat emulsions and the effect of taster status. Journal of Neurophysiology. 105(5), 2572-2581
[Journal article]Authored by: Hort, J.
Carvalho-da-Silva, AM., Van Damme, I., Wolf, B., & Hort, J. (2011). Characterisation of chocolate eating behaviour. Physiology and Behavior. 104(5), 929-933
[Journal article]Authored by: Hort, J.
Morris, C., Labarre, C., Koliandris, AL., Hewson, L., Wolf, B., Taylor, AJ., . . . Hort, J. (2010). Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl. Food Quality and Preference. 21(5), 489-494
[Journal article]Authored by: Hort, J.
Koliandris, AL., Morris, C., Hewson, L., Hort, J., Taylor, AJ., & Wolf, B. (2010). Correlation between saltiness perception and shear flow behaviour for viscous solutions. Food Hydrocolloids. 24(8), 792-799
[Journal article]Authored by: Hort, J.
Burseg, K., Linforth, RST., Hort, J., & Taylor, AJ. (2009). Flavor perception in biscuits; Correlating sensory properties with composition, aroma release, and texture. Chemosensory Perception. 2(2), 70-78
[Journal article]Authored by: Hort, J.
Hewson, L., Hollowood, T., Chandra, S., & Hort, J. (2009). Gustatory, olfactory and trigeminal interactions in a model carbonated beverage. Chemosensory Perception. 2(2), 94-107
[Journal article]Authored by: Hort, J.
Morris, C., Koliandris, AL., Wolf, B., Hort, J., & Taylor, AJ. (2009). Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception over Short Time Intervals. Chemosensory Perception. 2(1), 1-8
[Journal article]Authored by: Hort, J.
Hort, J., Redureau, S., Hollowood, T., Marciani, L., Eldeghaidy, S., Head, K., . . . Taylor, AJ. (2008). The Effect of Body Position on Flavor Release and Perception: Implications for fMRI Studies. Chemosensory Perception. 1(4), 253-257
[Journal article]Authored by: Hort, J.
Hewson, L., Hollowood, T., Chandra, S., & Hort, J. (2008). Taste-aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type. Food Quality and Preference. 19(3), 323-334
[Journal article]Authored by: Hort, J.
Hollowood, T., Bayarri, S., Marciani, L., Busch, J., Francis, S., Spiller, R., . . . Hort, J. (2008). Modelling sweetness and texture perception in model emulsion systems. European Food Research and Technology. 227(2), 537-545
[Journal article]Authored by: Hort, J.
Wright, J., Wulfert, F., Hort, J., & Taylor, AJ. (2007). Effect of preparation conditions on release of selected volatiles in tea headspace. Journal of Agricultural and Food Chemistry. 55(4), 1445-1453
[Journal article]Authored by: Hort, J.
Blissett, A., Prinz, JF., Wulfert, F., Taylor, AJ., & Hort, J. (2007). Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement. Journal of Oral Rehabilitation. 34(8), 572-582
[Journal article]Authored by: Hort, J.
Petit, CEF., Hollowood, TA., Wulfert, F., & Hort, J. (2007). Colour-coolant-aroma interactions and the impact of congruency and exposure on flavour perception. Food Quality and Preference. 18(6), 880-889
[Journal article]Authored by: Hort, J.
Do, TAL., Hargreaves, JM., Wolf, B., Hort, J., & Mitchell, JR. (2007). Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. Journal of Food Science. 72(9)
[Journal article]Authored by: Hort, J.
Bayarri, S., Smith, T., Hollowood, T., & Hort, J. (2007). The role of rheological behaviour in flavour perception in model oil/water emulsions. European Food Research and Technology. 226(1-2), 161-168
[Journal article]Authored by: Hort, J.
Blissett, A., Hort, J., & Taylor, AJ. (2006). Influence of chewing and swallowing behavior on volatile release in two confectionery systems. Journal of Texture Studies. 37(5), 476-496
[Journal article]Authored by: Hort, J.
Ferry, AL., Hort, J., Mitchell, JR., Cook, DJ., Lagarrigue, S., & Valles Pamies, B. (2006). Viscosity and flavour perception: Why is starch different from hydrocolloids?. Food Hydrocolloids. 20(6), 855-862
[Journal article]Authored by: Hort, J.
Shojaei, ZA., Linforth, RST., Hort, J., Hollowood, T., & Taylor, AJ. (2006). Measurement and manipulation of aroma delivery allows control of perceived fruit flavour in low- And regular-fat milks. International Journal of Food Science and Technology. 41(10), 1192-1196
[Journal article]Authored by: Hort, J.
Marciani, L., Pfeiffer, JC., Hort, J., Head, K., Bush, D., Taylor, AJ., . . . Gowland, PA. (2006). Improved methods for fMRI studies of combined taste and aroma stimuli. Journal of Neuroscience Methods. 158(2), 186-194
[Journal article]Authored by: Hort, J.
Pfeiffer, JC., Hort, J., Hollowood, TA., & Taylor, AJ. (2006). Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions. Perception and Psychophysics. 68(2), 216-227
[Journal article]Authored by: Hort, J.
Ferry, ALS., Mitchell, JR., Hort, J., Hill, SE., Taylor, AJ., Lagarrigue, S., . . . Vallès-Pàmies, B. (2006). In-mouth amylase activity can reduce perception of saltiness in starch-thickened foods. Journal of Agricultural and Food Chemistry. 54(23), 8869-8873
[Journal article]Authored by: Hort, J.
Bayarri, S., Taylor, AJ., & Hort, J. (2006). The role of fat in flavor perception: Effect of partition and viscosity in model emulsions. Journal of Agricultural and Food Chemistry. 54(23), 8862-8868
[Journal article]Authored by: Hort, J.
Martin, FL., Parker, A., Hort, J., Hollowood, TA., & Taylor, AJ. (2005). Using vane geometry for measuring the texture of stirred yogurt. Journal of Texture Studies. 36(4), 421-438
[Journal article]Authored by: Hort, J.
Pfeiffer, JC., Hollowood, TA., Hort, J., & Taylor, AJ. (2005). Temporal synchrony and integration of sub-threshold taste and smell signals. Chemical Senses. 30(7), 539-545
[Journal article]Authored by: Hort, J.
Ferry, AL., Hort, J., Mitchell, JR., Lagarrigue, S., & Pamies, BV. (2004). Effect of amylase activity on starch paste viscosity and its implications for flavor perception. Journal of Texture Studies. 35(5), 511-524
[Journal article]Authored by: Hort, J.
Kant, A., Linforth, RST., Hort, J., & Taylor, AJ. (2004). Effect of β-Cyclodextrin on Aroma Release and Flavor Perception. Journal of Agricultural and Food Chemistry. 52(7), 2028-2035
[Journal article]Authored by: Hort, J.
Hort, J., & Hollowood, TA. (2004). Controlled continuous flow delivery system for investigating taste-aroma interactions. Journal of Agricultural and Food Chemistry. 52(15), 4834-4843
[Journal article]Authored by: Hort, J.
Hort, J., & Le Grys, G. (2001). Developments in the textural and rheological properties of UK Cheddar cheese during ripening. International Dairy Journal. 11(4-7), 475-481
[Journal article]Authored by: Hort, J.
Hort, J., & Le Grys, G. (2000). Rheological models of cheddar cheese texture and their application to maturation. Journal of Texture Studies. 31(1), 1-24
[Journal article]Authored by: Hort, J.
Hort, J., Grys, G., & Woodman, J. (1997). The relationships between the chemical, rheological and textural properties of cheddar cheese. Lait. 77(5), 587-600
[Journal article]Authored by: Hort, J.
Hort, J., Le Grys, G., & Woodman, J. (1997). Changes in the perceived textural properties of cheddar cheese during maturation. Journal of Sensory Studies. 12(4), 255-266
[Journal article]Authored by: Hort, J.

Book

Kemp, SE., Hort, J., & Hollowood, T.(2017). Descriptive Analysis in Sensory Evaluation.
[Authored Book]Authored by: Hort, J.
Muñoz, AM., Kemp, SE., Hollowood, T., & Hort, J. (2017). Comparison of Descriptive Analysis Methods. In Descriptive Analysis in Sensory Evaluation. (pp. 681 - 709).
[Chapter]Authored by: Hort, J.
Kemp, SE., Ng, M., Hollowood, T., & Hort, J.(2017). Introduction to Descriptive Analysis.
[Authored Book]Authored by: Hort, J.
Hort, J., Hollowood, T., & Kemp, S. (2017). Summary. In J. Hort, T. Hollowood, & S. Kemp (Eds.) Time-Dependent Measures of Perception in Sensory Evaluation. UK: John Wiley & Sons
[Chapter]Authored by: Hort, J.
Hort, J. (2017). Application of Time-Dependent Measures to Understand Sensory Perception. In J. Hort, J. Kemp, & T. Hollowood (Eds.) Time-Dependent Measures of Perception in Sensory Evaluation. (pp. 388 - 400). UK: John Wiley & Sons
[Chapter]Authored by: Hort, J.
Hort, J., Kemp, S., & Hollowood, T. (2017). Time‐Dependent Measures of Perception: An Introduction. In J. Hort, S. Kemp, & T. Hollowood (Eds.) Time-Dependent Measures of Perception in Sensory Evaluation. (pp. 1 - 26). UK: John Wiley & Sons
[Chapter]Authored by: Hort, J.
(2017). Time-dependent measures of perception in sensory evaluation. : Wiley Blackwell
[Edited Book]Authored by: Hort, J.
Ng, M., & Hort, J. (2015). Insights into measuring emotional response in sensory and consumer research. In Rapid Sensory Profiling Techniques and Related Methods: Applications in New Product Development and Consumer Research. (pp. 71 - 90).
[Chapter]Authored by: Hort, J.
Desforges, N., O'Mahony, K., Delime, P., Hort, J., & Taylor, AJ. (2015). Measuring flavor interactions using fractional omission testing. (pp. 77 - 86).
[Chapter]Authored by: Hort, J.
Nang, N., Hort, J., Linforth, RST., Taylor, AJ., Brown, K., Walsh, S., . . . Fisk, I. (2013). Aroma and Flavor Solvent: Impact on the Matrix. In V. Ferreira, & R. Lopez (Eds.) Flavour Science.
[Chapter]Authored by: Hort, J.
Kemp, SE., Hollowood, T., & Hort, J.(2013). Sensory evaluation: A practical handbook.
[Authored Book]Authored by: Hort, J.
Hort, J., & Cook, D. (2007). Formulating low-fat food: The challenge of retaining flavour quality. In Modifying Flavour in Food. (pp. 131 - 145).
[Chapter]Authored by: Hort, J.
Taylor, AJ., & Hort, J. (2007). Modifying flavour: An introduction. In Modifying Flavour in Food. (pp. 1 - 9).
[Chapter]Authored by: Hort, J.
(2007). Modifying Flavour in Food.
[Edited Book]Authored by: Hort, J.
Taylor, AJ., & Hort, J. (2004). Measuring proximal stimuli involved in flavour perception. In Flavour perception. (pp. 1 - 38). : Blackwell Publishing
[Chapter]Authored by: Hort, J.
Hort, J., Le Grys, G., & Woodman, J. (1996). Objective sensory measurement of consumer perceptions of the textural properties of cheddar cheese. (Vol. 15)
[Scholarly edition]Authored by: Hort, J.
Hort, J. (1995). The relationships between the texture, physical and chemical properties of cheddar cheese. (Vol. 10)
[Scholarly edition]Authored by: Hort, J.

IP

Hort, J., Taylor, A., & Desforges, N.(2015). . US 2015/0346176 A1: US,: Methods
[Patent]Authored by: Hort, J.

Conference

Delime, P., Desforges, N., & Hort, J. (2015). Sensory omission studies: Application of a novel research method to commercial environment. In AJ. Taylor, & DS. Mottram (Eds.) Flavour Science Proceedings of the XIV Weurman Research Symposium. (pp. 291 - 296). Leicestershire, UK
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Hort, J. (2015). Multimodal flavour perception:understanding interactions- recent advances.. In AJ. Taylor, & DS. Mottram (Eds.) Flavour Science Proceedings of the XIV Weurman Research Symposium. (pp. 263 - 270). Leicestershire, UK: XIV Weurman Research Symposium 2014
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Delime, P., Chu, K., Desforges, N., & Hort, J. (2015). Flavour stability- Meeting the challenge of sensory testing. In AJ. Taylor, & D. Mottram (Eds.) Proceedings of the XIV Weurman Research Symposium. UK: XIV Weurman Research symposium
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Michell, JR., Ferry, AL., Desse, M., Hill, SE., Hort, J., Marciani, L., . . . Wolf, B. (2008). Mixing hydrocolloids and water:polymers versus particles. Gums and Stabilisers for the Food Industry14. : Gums and Stabilisers for the Food Industry
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Mitchell, JR., Ferry, AL., Desse, M., Hill, SE., Hort, J., Marciani, L., . . . Wolf, B.Mixing hydrocolloids and water: Polymers verses particles. Gums and Stabilisers for the Food Industry 14. (pp. 29 - 39).
[Conference]Authored by: Hort, J.
Mitchell, J., Ferry, AL., Hort, J., & Hill, SE. (2007). Starch changes during processing: Effect on perception. Proceedings XIV International Starch Convention. (pp. 201 - 209). : XIV International Starch Convention
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Taylor, AJ., Linforth, RST., & Hort, J.AGFD 133-Delivering flavor: From the molecular to the sensory level. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. 30 - 30). 0065-7727.
[Conference]Authored by: Hort, J.
Ferry, AL., Hort, J., Mitchell, JR., Lagarrigue, S., & Valles-Pamies, B. (2006). Effect of viscosity and solution structure on flavour perception in starch pastes. Gums and Stabilisers for the Food Industry 13. (pp. 457 - 464).
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Marciani, L., Pfeiffer, J., Hort, J., Head, K., Bush, D., Taylor, AJ., . . . Gowland, P. (2005). Towards fMRI of physiological taste and aroma perception. Proceedings of the 13th ISMRM. (pp. 572 - 572). : ISMRM
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Hollowood, T., Chang, KM., Hort, J., Langridge, JP., Fearn, T., & Taylor, AJ. (2005). Temporal flavour perception in vivo.. In T. Hofmann, M. Rothe, & P. Schieberle (Eds.) State of the Art in flavour chemistry and biology. (pp. 160 - 168). Germany: Wartburg Symposium on Flavour Chemistry and Biology
[Conference Paper in Published Proceedings]Authored by: Hort, J.
Burseg, KMM., Hollowood, TA., Hort, J., Farhat, IA., & Taylor, A.Flavor perception of biscuits and baked goods: Biscuit composition, sweetness perception and texture. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. U78 - U78). 0065-7727.
[Conference]Authored by: Hort, J.
Taylor, AJ., & Hort, J.Measuring proximal stimuli involved in flavour perception.. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. (pp. U70 - U70). 0065-7727.
[Conference]Authored by: Hort, J.

Supervision and Teaching

Summary of Doctoral Supervision

Position Current Completed
Supervisor 2 0
Co-supervisor 1 0

Teaching

Design and delivery of Sensory & Consumer Science teaching and training

Current Doctoral Supervision

Supervisor of:

  • Fionnuala Murphy - Doctor of Philosophy
    Peptide profiling and predictive modelling of fermented foods
  • Maheeka Weerawarna Nrp - Doctor of Philosophy
    Sensory and affective response to dairy beverages over single and multiple sips.

Co-supervisor of:

  • Esther Onguta - Doctor of Philosophy
    Linking protein matrix structure to digestibility and consumer acceptability through oral processing

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