Lisa is Director of the Food and Bioprocessing Sciences research group, Manager of the Sensory Science Centre and Programme Director for the undergraduate Food Science with Business degree at the University of Reading. Her research focuses on individual differences in sensory perception of foods and their association with liking, food choice and dietary intake. Research themes include (1) Understanding perception and increasing acceptability of foods designed to improve health; examples including reduced salt, reduced fat and increased phytochemical bioavailability; (2) Improving palatability of foods designed to meet nutritional needs of older people; and (3) Understanding genotypical and phenotypical differences in taste perception and their impact upon dietary choice.