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.
Sylvia Zhang

Sylvia Zhang, BSc (Otago)

Sylvia is pursuing her Bachelor of Science (Honours) at the University of Auckland.

Her research is working on food texture and mouth behaviour under the supervision of Dr Michael Hautus.

Sylvia also volunteers at mental health organizations, and she enjoys spending time with her family.    


Miles Gibson

Miles Gibson, BA (Auck)

Miles completed a Bachelor of Arts in Psychology (Auckland University of Technology) and is currently enrolled in the Bachelor of Arts (Honours) at the University of Auckland.

With an interest in research and testing methods, Miles will be looking at contemporary preference testing methodology, and how it compares with traditional approaches.

Niamh Patterson

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.