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Speaker BiographyZata Vickers, University of Minnesota, USA
Her earlier research explored the perception of crispness, proposing that it was an auditory sensation. More recently her research interests have focused more broadly on food acceptability and include studies related to sensory specific satiety, incorporating sensory perceptions into conjoint analysis, acceptability of whole wheat bread, relation of fluid rheology to sensory texture and to ease of swallowing, effectiveness of palate cleansers, and changes in liking, wanting and choice of foods as they are repeatedly consumed. 
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Zata Vickers received her BS in Food Science and Technology from Oregon State University and her Ph.D. in Food Science from Cornell University in 1975. At that time she joined the faculty in the Department of Food Science and Nutrition at the University of Minnesota. With the exception of sabbatical leaves at the Monell Center and at the Pillsbury Company, she has remained at the University of Minnesota. She chairs the undergraduate Food Science program at the University of Minnesota and teaches courses in Food Science and in the sensory evaluation of foods. She also oversees the Sensory Center at the University of Minnesota.
