She has an undergraduate degree in nutrition and a Master’s degree in Food Science from the University of Guelph as well as a PhD in Food Technology from Massey University, New Zealand. Lisa's research interests focus primarily on sensory aspects of food, an area she has worked in for 20 years. She is a member of the Agri-Food for Healthy Aging research group where her projects involve improving the sensory and nutritional properties of foods for older adults. She has characterized pureed foods for individuals with dysphagia with the aim of finding strategies to improve their sensory and nutritional properties and is collaborating on a project to improve food intake of older adults in long term care.