Work in the psychology of food and health seeks to complement that of the other NICHE research groups in researching issues related to food product development, both consumer and sensory, psychological functions and health behaviour.

Using a range of methodologies both quantitative and qualitative, research is ongoing into factors influencing food preference (including taste acuity) and choice (consumer perceptions and attitudes); psychological benefits of foods (affective, cognitive and behavioural); sensory assessment of food and food products; psychological underpinnings of the metabolic syndrome; and, factors determining infant feeding decisions. Understanding of these areas is important for the successful promotion of healthy eating.

Contact: Dr B Stewart-Knox: b.knox@ulster.ac.uk