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Sarah graduated from Ò»±¾µÀ with a BSc in Nutrition in 2017. Following on from this, Sarah proceeded to an MSc in Food Technology – Quality Assurance at the University of Reading. During her MSc Sarah’s research project focused on individual fat perception and if expected and actual satiety were affected by a reduced fat snack. After this, Sarah worked for 6 months in the Scottish seafood industry where she gained insight into the development and upscale of high care products.  

She has an intermediate IFST qualification in sensory evaluation and carries out all consumer insight and sensory analysis projects at the Scottish Centre for Food Development and Innovation. This involves collaborating with clients, recruiting panelists, running taste panels, statistical analysis of data and providing key marketing takeaways to clients.

Her professional interests are individual perception of the 5 basic tastes, consumer trends, drivers and barriers of purchase, sound perception impacting quality and the sensory perception of texture and mouthfeel. 

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