Wendy Wismer, PhD, Certified Food Scientist (CFS)

Area of Study / Keywords

sensory science consumer science food preference taste changes during cancer

About

Degrees

PhD Food Science, University of Guelph

MSc Consumer Studies, University of Guelph

BSc Food Science, University of Alberta

Job/Research Area 

Sensory and Consumer Science; Food Science 

Research

My research program and selected publications.

I have expertise and experience in Sensory and Consumer Science, a Food Science discipline in which the five senses are used to evaluate food and other consumer products. In my research program I apply this discipline to three research areas.

Sensory and consumer science research projects focus primarily on food product taste acceptance. Recent and ongoing research explores consumer perceptions of 3D printed foods, insect-based foods and plant-based foods & beverages. Previous studies have compared consumer acceptance and sensory qualities of organic and conventional foods, regular and sodium-reduced products, and exotic alternatives to traditional red meats.

• Nguyen H, Wismer WV. 2020. The influence of companion foods on sensory perception and liking of regular and sodium-reduced foods. Journal of Food Science. 85(4):1274-1284. https://doi.org/10.1111/1750-3841.15118.
•  Popoola IO, Bruce HL, McMullen LM, Wismer WV. 2019. Consumer sensory comparisons among beef, horse, elk and bison using the Preferred Attributes Elicitation (PAE) and Check All That Apply (CATA) methods. Journal of Food Science. 84(10):3009-3017. doi: 10.1111/1750-3841.14780.
• Eckert E, Wismer W, Waduthanthri K, Babii O, Yang J, Chen L. 2018. Application of barley- and lentil-protein concentrates in the production of protein-enriched doughnuts. Journal of the American Oil Chemists’ Society. 95:1027-1040.

Past research has explored environmental issues and clothing & textiles, such as off-odours in fish from oilsands-affected waters, and odour retention in cotton versus wool fabrics. An upcoming research study will apply consumer science techniques to understand food-related motivation of hunters of wild game. Recruitment is underway for a PhD student to manage the study. The opportunity is described here.

• Abdul-Bari MM, McQueen RH, Nguyen H, Wismer W, de la Mata AP, Harynuk, JJ. 2018. Synthetic clothing and the problem with odor: Comparison of nylon and polyester fabrics. Clothing and Textile Research Journal. 36 (4):251-266.
• Barona B, Young RF, Fedorak PM, Wismer WV. 2011. Consumer sensory panel evaluations of three fish species from three river basins in Alberta, Canada. Environmental Science & Technology. 45(4): 1730-1736.

I have a keen interest in the assessment of taste and smell changes among patients with cancer, and their link to patient food preference, dietary intake, nutritional status, and quality of life. I am enthusiastic about food product development tailored specifically to patients with cancer, and patient support initiatives to manage their taste and smell changes. My certification in Pragmatic Clinical Trials guides incorporation of patient input in all stages of a study. 

• Enriquez Fernandez BE, Klassen P, Mazurak V, Chen L, Prado CM, Wismer WV. 2021. Acceptance of oat-based beverages tailored for patients with cancer. J Food Sci. 86(6):2671-2683. doi.org/10.1111/1750-3841.15776.
• Nejatinamini S, Debenham B, Clugston R, Mawani A, Parliament M, Wismer WV, Mazurak VC . 2018. Poor vitamin status is associated with skeletal muscle loss and mucositis in head and neck cancer patients. Nutrients. 10 (9), pii: E1236 (11 pages); doi:10.3390/nu10091236
• Wismer W. 2018. Rapid descriptive product profile techniques for food product development for cancer survivors. Current Opinion in Food Science. 21:79-83.
• Álvarez-Camacho M, Gonella S, Ghosh S, Kubrak C, Scrimger RA, Chu KP , Wismer WV. 2016. The impact of taste and smell alterations on quality of life in head and neck cancer patients. Quality of Life Research. 25(6):1495-1504.
• Álvarez-Camacho M, Martínez-Michel L, Gonella S, Scrimger RA, Chu KP, Wismer WV. 2016. Physical-function of post-treatment head and neck cancer patients influences their characterization of food: Findings of a repertory grid study. European Journal of Oncology Nursing. 22:54-62.

AFNS 530 - Principles of Sensory Evaluation of Foods

Principles and methods of analysis of the sensory properties of foods; appearance, texture, aroma, and taste. Physiology of sensory receptors. Applications, advantages, and limitations of sensory methods. Not to be taken if credit received for NU FS 430. Prerequisite: consent of instructor.

NU FS 100 - Introduction to Food Science and Technology

An introduction to the nature of food, food technology, and food safety.

NU FS 430 - Principles of Sensory Evaluation of Foods

Principles and methods of analysis of the sensory properties of foods; appearance, texture, aroma, and taste. Physiology of sensory receptors. Applications, advantages, and limitations of sensory methods. Prerequisites: 3 units in STAT and one of NU FS 250 or NU FS 374.

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