Esther Kim is a research scientist of the Food Structure & Materials team at the New Zealand Institute for Plant and Food Research. She received a PhD in Chemical and Materials Engineering from the University of Auckland (New Zealand) in 2008. She has a strong interest in food design tailored for specific consumer segments. She uses multidisciplinary approach, which includes oral physiology, food science, sensory science and human nutrition, to understand the link among food structure, food oral processing, texture perception and digestion.

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