Isabella Hartley

Isabella is a PhD candidate at the CASS Food Research Centre, she holds a Bachelor of Food Science and Nutrition (Honours), she is interested in the associations between taste and nutrition, and is currently undertaking a PhD investigating umami taste perception and the role of diet and genetics.

Publications:

• Riis, N. L., Bjoernsbo, K. S., Toft, U., Trolle, E., Hyldig, G., Hartley, I. E., Keast, R. and Lassen, A. D. 2021, Impact of salt reduction interventions on salt taste sensitivity and liking, a cluster randomized controlled trial, Food Quality and Preference, vol. 87, doi: 10.1016/j.foodqual.2020.104059.
• Hartley, I.E., Liem, D.G. and Keast, R.S. (2020), Females’ ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths. Journal of Food Science, 85: 3934-3942. https://doi.org/10.1111/1750-3841.15478
• Colla, Kathryn & Keast, Russell & Hartley, Isabella & Liem, D.G.. (2020). Using an online photo based questionnaire to predict tasted liking and amount sampled of familiar and unfamiliar foods by female nutrition students. Journal of Sensory Studies. 10.1111/joss.12614.
• Hartley, Isabella E., Liem, Djin Gie and Keast, Russell 2019, Umami as an ‘alimentary’ taste. A new perspective on taste classification, Nutrients, vol. 11, no. 1, pp. 1-18, doi: 10.3390/nu11010182.
• Hartley, Isabella E., Keast, Russell and Liem, Djin 2018, Physical activity-equivalent label reduces consumption of discretionary snack foods, Public health nutrition, vol. 21, no. 8, pp. 1435-1443, doi: 10.1017/S1368980018000228.

Research areas and skills:

Intervention studies; umami taste; salt taste; taste nutrition; sensory evaluation, sensory marketing.