Susan Duncan

Susan Duncan is a Professor in the Food Science and Technology Department at Virginia Tech, the Associate Director of the Virginia Agricultural Experiment Station, and a fellow with the Water INTERface IGEP. Her academic training in food science and human nutrition provides a unique perspective in many projects. The influence of water chemistry on food and sensory quality and human health and nutrition is the basis for her Water INTERface IGEP contributions. Most projects are related to materials, such as packaging and plumbing, that influence taste and odor of water and beverages and affect nutrients. The focus has been (not limited to) metallic flavor, including taste and smell abnormalities in cancer patients, and the mechanistic and detectable influence of oxidation on taste and odor in human perception. Her research group also studies methods of assessment of human emotion and application to sensory response to foods & consumer products.

You can find out more about Dr. Duncan's research on her ResearchGate page.