Associate ProfessorGie Liem

Associate Professor Liem's research examines how sensory, psychological, social, and environmental factors shape food choice and consumer behaviour. His work focuses on understanding the mechanisms that drive acceptance and adoption of healthier and more sustainable foods, with particular expertise in sensory and consumer science.

Key areas of research interest include:

• Sensory and behavioural drivers of food choice
• Consumer acceptance of plant-based and alternative protein foods
• Strategies to increase vegetable consumption across the lifespan
• Food preferences and eating behaviour in older adults
• Sensory marketing and food-related decision making
• Product optimisation and consumer-centred food innovation
• Consumer trust, food labelling, and food communication
• Survey methodology and research quality in sensory and consumer science
• Translation of consumer insights into public health and industry outcomes

His research combines experimental, sensory, qualitative, and quantitative approaches to generate evidence that supports the development of foods, interventions, and policies that promote healthier and more sustainable dietary behaviours. Through collaboration with industry and international research partners, he seeks to translate consumer insights into practical solutions with real-world impact.