Agri-Food & Biosciences Institute
Linda Farmer has an Honours degree in Chemistry, an MSc in Analytical Chemistry and conducted her PhD in Flavour Chemistry. She has more than 20 years’ research experience in food Science and sensory evaluation, with primary research interests in (a) the flavour chemistry of cooked foods, especially meat, and (b) the sensory quality of a range of foods. The aim of her research is to understand the factors that dictate the eating quality of food, so that food quality can be optimised and, where appropriate, improved. She has been responsible for the Sensory Evaluation Unit at AFBI for more than 20 years for the benefit of research interests and commercial customers. She has published her research findings in international journals and has conducted confidential research contracts for the meat industry and others. Her research has received research grants from UK government bodies and has focused on research with and for industry customers, receiving substantial funding from them. Much of this research is reported in confidential reports.
Terence Hagan has a GRSC with the Royal Society of Chemistry and a BA Honours Open University degree. He has run the Sensory Evaluation Unit at AFBI for more than 20 years for the benefit of research interests and commercial customers. He has a detailed knowledge of British Standard and ISO standard sensory methods and the application of these to research and commercial applications. He is a co-author on a number of scientific papers and has prepared numerous confidential reports for industry.