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Feast's research is state-of-the-art

Our research focuses on the sensory properties of food, how consumers perceive them, and how they interact with other factors affecting consumer food choice behaviour. For example: well-being, nutrition, and context.​

Key research expertise includes: ​

  • Measuring emotional responses to food​
  • Importance of consumption context ​
  • Developing consumer & sensory methodologies​
  • Individual taste perception​
  • Multimodal sensory perception​
  • Drivers of acceptance for dairy products

Project examples

Asian man testing foods

Cross cultural research​

We investigate cultural differences in the acceptability of fermented foods between Chinese and New-Zealand-European cultures: ​

We aim to understand the sensory drivers of food choice behaviours in Chinese consumers and how living in a different culture can change food preferences.​

This research is key for NZ industry developing products for overseas markets​

Get in touch with Dr Dupas de Matos to find out more.​

Woman wearing augmented reality glasses checking app on phone

Mixed reality

Consumers eat and drink in real places, not in sensory booths.​

This project compared consumer responses in sensory booths with those from a real café and those from a mixed reality environment. For the latter, we used our HoloLens to immerse the consumer in a video of the real café.​

Our research showed: Sensory booths do not provide accurate consumer data. But a mixed reality is a valid tool for collecting consumer data.​

Get in touch with Feast to find out more.

Woman''s taste being tested through tongue monitor

Individual variation in perception​

Not all consumers are alike. In addition to cultural influences, physiology and genetics also impact sensory perception​.

Several Feast projects investigate the impact of independent taste phenotypes such as:​

  • Prop Taster Status ​
  • Sweet Liker Status​
  • Thermal Taster Status​

​We investigate how different phenotypes impact sensory perception, emotional response and food choice behaviours​. 

Get in touch with Feast to find out more.

FFC Logo

Future Foods Catalyst

This MBIE-funded project is focused on understanding the consumer motivations and barriers to plant-based products.​

Beyond price, which factors are more important to which consumers? Nutritional facts? Taste? Texture? Sustainability credentials? … ​

Find out more on the project website.

NZ Milks mean more (NZ3M)​

NZ3M is funded by MBIE’s Endeavour Fund. It investigates the digestive and nutritional outcomes of different species of milk (bovine, caprine, cervine, ovine). The aim is to support the growth of the NZ dairy industry.​

The project partners with 12 NZ dairy companies across different species.​

Feast is leading the Consumer Science element of NZ3M. We are exploring optimal well-being messages for milk that consumers, particularly Chinese older adults, would understand, believe and value.​

We are employing novel consumer science approaches, including aspect-based sentiment analysis ​

Get in touch with Feast to find out more.

Multiple sip

Temporal multiple-intake methodologies​

Consumers do not normally take just one sip or bite of a product. Not unless it tastes really bad.​

​Traditionally, sensory and consumer methods have been based on one or a couple of bites or sips of a product.​

​We are adapting temporal methods to evaluate multiple intakes of products to measure changes in sensory perception of attributes, liking and emotional response​.

Get in touch with Feast to find out more.

Research publications

Feast have a multitude of publications. 


Feast are very active at conferences and symposiums. To view our poster submissions and presentations, go to the Feast resources page.  

Journal articles and books

Find a collection of Feast journal articles and books here:


Journal content


Book content

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