Woman spitting out green apple in green sweater.

Academic Consortium Publications for February 2026

This month, we celebrate a publication by Margaret Thibodeau, Qian Yang, Gary Pickering, and Rebecca Ford titled “Are individual differences in food-related disgust associated with thermal taster status?” They did not include the missing word “Yes” at the end of the title, but that seems to be the answer. Samples of Canadian and English women who were classified as thermal tasters or as thermal non-tasters answered short and long food disgust scales. One might imagine that since thermal tasters “taste” temperature, they are more sensitive than non-thermal tasters, so would experience more disgust. Not so. It was non-thermal tasters who experienced more disgust. Also, one might imagine short food disgust scales would uncover the same information as long food disgust scales, perhaps with less accuracy. Again, not so. Long food-related disgust scales revealed more food-related disgust. Is there a link between thermal tasters status and deciding to read more about food-related disgust and other topics published by members of the Compusense Academic Consortium? We don’t know the answer to that question, but don’t let that stop you from reading more here.

A Mixed-Methods Assessment of a Nutrition Program Targeting Childhood Undernutrition

Authors:

Gerónimo Brunet, Alejandra Girona, Gabriela Fajardo, Gabriel Damiano, Belén Araújo, Agustina Vitola, Vanessa Gugliucci, Gastón Ares

Acceptability of Thickened and Protein‐Enhanced Ice Cream With the Addition of Vitamin C for Use in Long‐Term Care

Authors:

Abbie R. Swinimer, Judith Lowe, Matthew B. McSweeney

Anticipatory judgments and learned utility: how context shapes sports drink perception

Authors:

Daniel Schoonbrood, Julien Delarue

Are Individual Differences in Food-Related Disgust Associated With Thermal Taster Status?

Authors:

Margaret Thibodeau, Qian Yang, Gary Pickering, Rebecca Ford

Assessing White Hibiscus Calyces as a Potential Ingredient for Kombucha

Authors:

Enid Adiegwu, Renata Carneiro, Ken Hurley, Ann Sandbrook, Sean O’Keefe

Consumer Insights into “Clean Label” High-Fat, Low-Carbohydrate Protein Bars

Authors:

Meghan M. Stewart, Md Shakir Moazzem, Jordan N. Proctor, William L. Kerr, Mackenzie J. Bui, Koushik Adhikar

Does health information influence consumer perception of seaweed-containing foods? A repeated exposure study

Authors:

Rachael Moss, Matthew Code, Brianna Power, Zach Adams, Mackenzie Gorman, Matthew B. McSweeney

Physicochemical and sensory characteristics of yellow cake formulated with curcumin-enriched fat alternatives

Authors:

Md Jannatul Ferdaus, Roberta Claro da Silva

Sensory Descriptors of Geosmin and Variable Sensitivity: A Multilocation Evaluation of US Consumers

Authors:

Ryan Ardoin, Jeanne Lea, Rebecca Dupre, Brian Mack

Sensory and physicochemical quality of rooibos (Aspalathus linearis) infusions depend on brewing water characteristics

Authors:

Dalene de Beer, Erika I. Moelich, Brigitte von Pressentin du Preez, Chantelle Human, Elizabeth Joubert

Sweet liker status moderates the relationship between perceived stress and snack preference

Authors:

Jessica C. McCormack, Kean Yung Wong, Ai Ting Goh, Elizabeth Agbor Epse Muluh, Maggie Hames, Stephanie C. McLeod, Yunfan Mo, Yuqing Yan, Mei Peng

Temporal and Hedonic Sensory Qualities of Yogurt Enriched With Chia Seeds While Considering Consumer Attitudes and Lifestyles

Authors:

Beatríz Damiano-Vásquez, Juan D. Rios-Mera, Cesar Napa-Almeyda, Karina Eduardo, Raquel Alison Choquehuanca-Pineda, Nils Leander Huamán-Castilla, Erick Saldaña