Saumya Sood

National sensory science society membership of the PhD candidate:
United Kingdom – UK IFST Sensory Science Group

Title of the thesis:
Understanding the mechanism for saltiness perception of samphire as a salt substitute

Prof. Lisa Methven, Dr. Qiaofen Cheng, University of Reading

Name of the PhD Program:
Food and Nutrition Science

Affiliation of the PhD candidate and country:
Department of Food and Nutritional Sciences, Whiteknights, Reading, UK

Year of starting and expected year of end of the PhD:
1st September 2020 – 1st September 2024

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