Dr Daniel Shepherd, PhD (Auck)
Daniel received a PhD in psychoacoustics from the University of Auckland, New Zealand, in 2005. He is now employed by the Auckland University of Technology, where he lectures in the Faculty of Health and Environmental Studies. Daniel is an Honorary Research Fellow at the University of Auckland, where he has researched and taught in the Departments of Psychology, Chemistry, and Audiology.
Selected Publications
- Shepherd, D., Hautus, M.J., and Uraleb, P.W.B. (2017) Personality and response to everyday odors. Chemosensory Perception, 10(1), 23-30.
- Stocks, M., Shepherd, D., Lee, H., van Hout, D., and Hautus, M.J. (2017). Cognitive decision strategies adopted by consumers in reminder difference tests: Influence of the Authenticity test. Food Research International, 97, 265–271.
- Kantono, K., Hamid, N., Shepherd, D., Yoo, M.J.Y., Yakuncheva, S., Grazioli, G., and Carr, B.T. (2016). The influence of auditory and visual stimuli on the pleasantness of chocolate gelati. Food Quality and Preference, 53, 9-18.
Alexandrea Heels, BA
Alexandrea has a Bachelor of Arts in Psychology and is working towards her Bachelor of Arts (Honours) at the University of Auckland.
Her research focuses on the perceived textural complexity of food under the supervision of Dr. Michael Hautus.
In addition to her studies, she enjoys travelling and spending time with friends and family.
Yingxi Pan (Echo), BA
Echo is pursuing her Bachelor of Arts (Honours) under the supervision of Dr. Michael Hautus at the University of Auckland.
Her research is exploring textural complexity with other group members.
Echo enjoys traveling, skydiving, and experiencing nature.
Niamh Patterson BSc (Hons) (AUT)
Niamh has a Bachelor of Science (Hons) (Auckland University of Technology). She is currently a PhD candidate at the University of Auckland under the supervision of Associate Professor Hautus.
As part of a multidisciplinary research group, her PhD research examines the concept of textural complexity in food.
Niamh's research focuses on food perception and sensory evaluation.