Kathryn is a PhD candidate with the CASS Food Research Centre at Deakin University, Australia. She has a bachelor of Food Science and Nutrition with Honours in product development.
Kathryn is a PhD candidate with the CASS Food Research Centre at Deakin University, Australia. She has a bachelor of Food Science and Nutrition with Honours in product development. Prior to commencing her PhD, Kathryn gained insight into the food industry in food technology, product development and sensory science roles. Kathryn also enjoys cooking and spending time with her family and dog (a chocolate lab called Hazelnut).
Kathryn’s PhD project investigates the application and validity of emerging methodologies such as virtual reality as a medium for consumer product testing. She hopes that her research will provide practical recommendations to guide the future of consumer testing in research and industry.
Kathryn is passionate about using novel techniques to assess consumer attitudes, perceptions and behaviours towards product innovation. Determining the best approach to understanding consumer’s reactions and behaviours towards these innovations is an exciting challenge.
Colla, K., & Gamlath, S. (2015). Inulin and maltodextrin can replace fat in baked savoury legume snacks. International Journal of Food Science and Technology, 50(10), 2297. doi:10.1111/ijfs.12892.
Colla, K., Costanzo, A., & Gamlath, S. (2018). Fat Replacers in Baked Food Products. Foods, 7(192). doi:10.3390/foods7120192.
Colla, K., Keast, R., Hartley, I., & 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. doi:10.1111/joss.12614.
Research areas and skills
Virtual reality; online questionnaires; immersion; context; food science; consumer science; consumer behaviour; consumer testing methodologies.