Dr. Ha Nguyen has a background in chemical and food engineering. She earned her doctorate in food science and technology, with a focus on sensory and consumer science, from the University of Alberta, and completed her postdoctoral training in human sensory psychophysics and genetics at the Monell Chemical Senses Center. Her career spans both academia and industry, with combined experience as a scientist, educator, and consultant.

Dr. Nguyen’s research integrates classic and advanced psychophysical, sensory, and consumer research methods with cutting-edge genetic, molecular biology, and physicochemical techniques. Her goal is to advance sensory methodologies and enhance our understanding of products, consumers, and their interactions. She is particularly interested in applying these insights to improve human health and address global challenges in food and nutrition security—both broadly and within the context of viticulture and enology (e.g., sustainability, climate change, smoke taint, and the development of no-/low-alcohol wines). Current research topics include: 1) Mechanisms of bitterness and mouthfeel perception and modulation, 2) Individual, ancestral, and cultural differences in sensory perception and language, and 3) Genetics of sensory perception, liking, and behavior.

Dr. Nguyen welcomes inquiries from students, postdocs, and collaborators interested in fundamental or applied sensory research related to viticulture and enology, food science and technology, and nutrition. Please contact her to learn more about ongoing projects and training opportunities.