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New Zealand food science academic From Wikipedia, the free encyclopedia
Joanne Hort is a New Zealand food science academic, and as of 2019 is a full professor at the Massey University[1] and holds the 'Fonterra Riddet Chair in Consumer and Sensory Science'.[2]
Joanne Hort | |
---|---|
Alma mater | Sheffield Hallam University |
Scientific career | |
Fields | Taste and texture of foods |
Institutions | University of Nottingham, Massey University |
Thesis |
After a 1997 PhD titled 'Cheddar cheese : Its texture, chemical composition and rheological properties' at the Sheffield Hallam University, Hort moved to University of Nottingham, rising to full professor.[3] Hort then moved to Massey University, where she currently (2019) teaches.[1]
Hort's research focuses on the taste and texture of foods, particularly dairy products.[4][5][6]
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