National sensory science society membership of the PhD candidate:
United Kingdom – UK IFST Sensory Science Group
Title of the thesis:
Understanding the mechanism for saltiness perception of samphire as a salt substitute
Supervisors:
Prof. Lisa Methven, Dr. Qiaofen Cheng, University of Reading
Name of the PhD Program:
Food and Nutrition Science
Affiliation of the PhD candidate and country:
Department of Food and Nutritional Sciences, Whiteknights, Reading, UK
Year of starting and expected year of end of the PhD:
1st September 2020 – 1st September 2024