Scientific publications

• Weerawarna, N. R. P. M, Giezenaar, C.; Coetzee, P, Godfrey, A. J. R; Foster, M,; Hort, J. (2024) Motivators and barriers to plant-based product consumption across Aotearoa New Zealand flexitarians. Food Quality & Preference. Vol 117.
• Thong, A.; Tan, V.; Chan, G.; Choy, M.; Forde, C. (2024) Comparison of differences in Sensory, Volatile Odour-Activity and Volatile Profile of Commercial Plant-based meats. Food Research International. Vol 177.
• Giezenaar, C.; Godfrey, A. J. R; Foster, M,; Hort, J. (2024) Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives. Food Quality & Preference. Vol 113.
• Weerawarna, N. R. P. M,; Godfrey, J,; Loudon, M,; Foster, M.; Hort, J. Comparing traditional check-all-that-apply (CATA) and implicit response time Go/No-go approaches for profiling consumer emotional response when tasting food. Food Quality and Preference, Vol 112.
• Sheen, F.; Lim, A.J.Y.; Forde, G.C. (2023) Diversity Among Flexitarian Consumers; stratifying meat reducers by their underlying motivations to move to a plant-based diet. Food Quality & Preference, Vol 112.
• Gonzalez-Estanol, K.; Orr, R.; Hort, J; Stieger, M. (2023) Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce? Food Quality and Preference, Vol 109.
• Orr, R.; Giezenaar, C.; Godfrey, A. J. R; Hort, J. (2023) Development of a consumer-led emotion lexicon for meat and plant-based burger patties using digitally recreated eating contexts. Journal of Sensory Studies. e12824. https://doi.org/https://doi.org/10.1111/joss.12824
• Giezenaar, C.; Godfrey, J,; Ogilvie, O.; Coetzee, P.; Weerawarna, N. R. P. M.; Foster, M.; Hort, J.(2023) Perceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand. Sustainability 15, 5.
• Tso, R.; Lim, A.J.Y.; Forde, G.C. (2021) A critical appraisal of the evidence supporting consumer motivations for alternative proteins. Foods, 10, 24.
• Tso, R.; Forde, G.C. (2021) Unintended consequences: Nutritional impact and potential pitfalls of switching from animal to plant-based foods. Nutrients, 13, 2527.
• Hort, J. (2021) Consumers are central to any change in the food system. New Zealand Science Review 77 (3) 65-67.
• Giezenaar, C; Hort, J. (2021) A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts. Food Research International, 150.

Associated talks

• Orr, R. Investigating the effect of contextual variables on consumer response to plant-based meatball alternatives. 18th NZOZ Sensory Symposium, 2024, North Sydney NSW Australia.  7 February.
• Orr, R. Investigating the Effect of Contextual Variables on Consumer Emotional Response to Plant-Based Meatballs. Visiting researcher seminar. Agency for Science Technology and Research (A*Star), Singapore, December 2023.
• Wright, S; Māori enterprise & plant-based foods. Visiting researcher seminar. Agency for Science Technology and Research (A*Star), Singapore, December 2023.
• Teo, P.S. Consumer dimension of future foods: An overview of SG-NZ Bilateral Projects. 2023 New Zealand’s Ministry of Business, Innovation & Employment (MBIE) Visit to A*STAR, 6 October 2023, Singapore.
• Giezenaar, C; Tso, R; Teo, PS; Goh, AT ; Forde, C; McCrickerd, K; Ng, S & Hort. Perceptions of nutritional characteristics of plant-based meat alternatives in Singapore and Aotearoa New Zealand. International Pangborn Sensory Science Symposium, August 2023, Nantes, France.
• Weerawarna, N. R. P. M Maheeka’s seminar lab exchange to Singapore, July 2023.
• Teo, PS. Sensory perception and consumer acceptance of alternative proteins. SG-NZ Bilateral Workshop II: Realising the values of algae as a source of alternative protein.  11-12 May 2023, Singapore.
• Giezenaar, C. Meat the Future? Perceptions of cultivated meat in flexitarians resident in Aotearoa New Zealand. NZ Food Safety Science & Research Centre. Virtual (New Zealand).
• Giezenaar, C; Foster, M; Godfrey, J; Ogilvie, O; Hort, J. Meat the future? Perceptions of cultivated meat in flexitarians resident in Aotearoa. NZOZ 2023 Sensory and Consumer Science Symposium 14 February 2023, Wanaka, New Zealand.
• Orr, R; Giezenaar, C; Godfrey, J; Hort, J. Sensory and Emotional Profiling of Meat and Plant-Based Burger Patties. NZOZ 2023 Sensory and Consumer Science Symposium 14 February 2023, Wanaka, New Zealand.
• Weerawarna, N. R. P. M; Godfrey, J; Foster, M; Hort , J. Implicit response time (IRT) versus check-all-that-apply (CATA); profiling consumer emotional responses for cow milk and plant-based milk alternatives. NZOZ 2023 Sensory and Consumer Science Symposium 14 February 2023, Wanaka, New Zealand.
• Lim, A. Consumer perception of animal vs. plant-based products: The impact of nutrition and front-of-pack labels on healthfulness perception, sensory qualities, overall pleasantness and expected satiety. Tasty Talk @ WUR (Virtual). November 1 2022.
• Sheen, F. Who are the future ‘alternative’ protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers. Tasty Talk @ WUR (Virtual). November 1 2022
• Giezenaar, C. Meat the Future? Sensory Connect, Food HQ, 18 October 2022, Palmerston North, New Zealand.
• Tso, R. Switching from Animal-based foods to Novel Plant-based Foods: Nutritional Consequences and Consumer Perceptions. TMIP SEA CAPE programme 29 June 2022. Virtual hosted in NZ.
• Sheen, F. Who are the future ‘alternative’ protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers. The British Feeding and Drinking Group (BFDG) 46th Annual Meeting. 2022. April 13 2022.
• Giezenaar, C. Will digital immersive technology be the future of consumer testing? NZOZ 2022 Sensory and Consumer Science Symposium 15-17 February, Hosted by QAAFI The University of Queensland, Australia. Virtual 2022.
• Weerawarna N.R.P.M. Development of an alternative to the nine-point hedonic scale using emoji. NZOZ 2022 Sensory and Consumer Science Symposium 15-17 February, Hosted by QAAFI The University of Queensland, Australia. Virtual 2022.
• Wright S. Opportunities and barriers for Māori businesses to foster the plant-based food chain in Aotearoa NZ. NZOZ 2022 Sensory and Consumer Science Symposium 15-17 February, Hosted by QAAFI The University of Queensland, Australia. Virtual 2022.
• Orr, R. Emotional lexicon development for plant-based burger patties. NZOZ 2022 Sensory and Consumer Science Symposium 15-17 February, Hosted by QAAFI The University of Queensland, Australia. Virtual 2022.
• Lim A. Consumer perception of animal vs. plant-based products: The impact of nutrition and front-of-pack labels on healthiness perception, sensory qualities, overall pleasantness and expected satiety. Sense Asia, 7 December 2021.
• Sheen F. Who are the future ‘alternative’ protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers. Sense Asia, 5 December 2021.
• Wright S. Future Foods @ Te Hono. Te Hono Māori Future Food and Tech Summit, New Plymouth, 21 May 2021.
• Foster M. Nutrition – Future Foods: Setting the scene. Te Hono Māori Future Food and Tech Summit, New Plymouth, 21 May 2021.
• Hort J. Consumers are central to any change in the food system. Feed Our Future: A New Zealand Sustainable Food Systems Dialogue, Wellington, New Zealand, 9 June 2021.

Media

• Hort, J. To cultivate meat … or not to cultivate meat. What’s at stake? Food New Zealand, December 2023/January 2024 pp29-31.
• Tso, R. Unintended consequences: nutritional impact and potential pitfalls of switching from animal to plant-based foods. Leadwire. September 2 2022.
• Sheen, F. Who are the future ‘alternative’ protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers. The British Feeding and Drinking Group (BFDG) 46th Annual Meeting. April 13 2022. 
• A. Graves. Fake Meat. It could save the planet. But who will buy it? New Zealand Listener. April 2-8 2022.
• V. McMillan. Healthy foods for healthy planet. NZ Doctor. May 11 2022.