Professor, Biological Sciences and Psychology, Brock University
Professor Gary Pickering PhD, is a full professor with the Departments of Biological Sciences and Psychology at Brock University in the Niagara Region, Canada. He is also a researcher at Brock’s Cool Climate Oenology and Viticulture Institute and Environmental Sustainability Research Centre. He received his doctorate in Wine Science from Lincoln University in New Zealand.
His research focuses on flavour science and the psychophysics of taste; understanding human perception of flavour and how it can be optimized through production practices. Gary is particularly interested in the sources of differences between individuals in their perception of flavour, and how these associate with food and beverage preferences and consumption. He has won several research awards, published over 200 peer-reviewed papers, conferences proceedings and books, and is affiliated with a number of national and international organizations, including The Network for Sensory Research (University of Toronto) and the National Wine and Grape Industry Centre at Charles Sturt University in Australia.
How drinking sustainable wine can help vineyards and the planet
Jan 04, 2024 04:42 am UTC| Health
The current global food and beverage system is unsustainable. In 2023, world leaders issued a declaration at the UN climate change conference COP28 acknowledging the role that more sustainable and resilient agri-food...
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