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PRINT THIS PAGENZSVO 2005 Sensory Workshop
In association with Bragato conference
Panel members
Dr Margaret Cliff Recent publications
Margaret Cliff is a Research Scientist at Agriculture and Agri-Food Canada. She oversees a Sensory Research Program conducting basic and applied research in descriptive, discrimination and consumer testing. She collaborates with fellow researchers and industry personal on interdisciplinary problems using univariate and multivariate statistics for the evaluation of juices, fruits, vegetables and wines. She is recognized as an expert in wine quality evaluations and gives workshops and seminars on wine flavour and defect recognition. Ms Cliff and her staff implement the BC Vintners Quality Alliance (VQA) program which certifies BC wine as true to type and free of defects. She has taught “Sensory Evaluation of Food” at Acadia University (NS) and the University of British Columbia (BC), and “Sensory Evaluation of Wine” at Okanagan University College (BC) and Brock University (Cool Climate Oenology & Viticulture, ON).
Adjunct Professor, Food Science
University of British Columbia
Department Food, Nutrition and Health
Vancouver, BC, Canada
Adjunct Professor, Biology
Brock University
Cool Climate Oenology and Viticulture Institute
St. Catharines, ON, Canada
Margaret is a friend of the New Zealand industry having presented papers here in the past and worked with winery staff. Margaret is thrilled to be invited back to New Zealand to present new information, renew friendships and exchange ideas.
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Cynthia Lund Recent publications |
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Cynthia has worked in the food science industry for 17 years.
She is currently employed as a sensory and consumer scientist by New Zealand fruit science company HortResearch. Since joining HortResearch, Cynthia has presented at a number of local and international conferences (UK, USA and Italy) and published several articles detailing her work on consumer perceptions of fruit and fruit products and sensory evaluation of fruit and fruit products. She has conducted numerous sensory and flavour workshops..
Cynthia’s research includes understanding into consumer attitudes to premium wine pricing.
She is a co-panel chair of the internationally recognised New Zealand Olive Oil panel and lectures on Sensory Evaluation at the Auckland University of Technology. She has presented her work at international conferences and conducted sensory and flavour workshops.
Prior to joining HortResearch, Cynthia was a Food Consultant to her own company 'To Your Good Taste'.
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Dr Wendy Parr Recent publications |
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Wendy is a senior research officer (part time) with Lincoln University’s Centre for Viticulture & Oenology, and with the Marlborough Wine Research Centre in Blenheim. She is also a grape-grower and winemaker, co-owning a boutique vineyard and winery in Golden Bay with her husband, Philip Simpson.
Wendy has a Ph. D. in Psychology (cognitive) from the University of Otago, and a Ph. D. in Wine Science (sensory) from Lincoln University.
Prior to studying Wine Science she held a Senior Lectureship at Victoria University of Wellington. Her field of expertise included perception, memory and judgment behaviour, and she has brought this background into her present research on sensory evaluation of wine.
Her work is well published internationally, and her recent studies on cognitive aspects of wine evaluation have been presented at Oregon State University, at the American Society for Enology and Viticulture in California, and at sensory science meetings in Dijon, Burgundy.