Dr John Grigor BSc(Hons) Food Technology (Reading University) 1987; PhD (Reading University) 1990.
I completed my PhD at Reading University in 1990 in sweet taste and have subsequently been researching and consulting in consumer and sensory science for over twenty years.
My research is focused on understanding eating behaviour and the impact that physiological, psychological and contextual factors have on the way we eat and the choices we make. For example, what role does taste play in metabolic health? What about dynamic sensory perception? Understanding this better will enable us to develop innovative and healthy food products.
I’m currently involved in experimental work to measure the hedonic responses over the eating process by assessing facial expressions through electromyography.
I also work directly with food businesses to help them innovate, improve and export into other markets which often involves working with consumer and sensory scientists in other countries to understand cross-cultural influences on food choice.
I have appeared on television and radio on several occasions as a sensory expert and have been involved in judging the New Zealand New Food Product Awards.
My main teaching areas are sensory science, food choice and food new product development.
My research is to try and understand the interplay between physiological, psychological and contextual factors in explaining eating behaviour and to use this information to support the development of innovative healthy food products.
Through this overarching area of interest a number of related lines of research have been undertaken:
a) Research addressing how consumers conceptualise healthy eating practices appears to have more recently made a paradigmatic shift towards qualitative research methods. Use of open-ended questioning and inductive, interpretive methods of enquiry to generate in-depth, contextually-derived information has been applied to investigate understandings about functional foods from older adult groups, adolescents and dieticians in different countries.
b) Same time measures of the dynamic sensory response, oral processing behaviour and time dependent acceptability of solid and semi-solid foods. This experimental work is now being expanded to investigate how to measure the hedonic responses (of novel food containing bioactive ingredients) over the eating process by measuring muscle activity associated with facial expressions using electromyography. Combining preference measures with sensory and oral processing data is a new and exciting research area because it enables the measurement of emotional processes without interrupting oral processing.
c) Investigating best practices for food businesses wanting to engage in functional food product development. This has included significant interaction in both the New Zealand and Singapore food industries incorporating a mixed methods approach.
d) Understanding the effect of physiological stresses on sensory evaluation e.g. via exercise, satiety and diet . This includes investigations into oral fat perception and the corresponding endocrine response.
2017: PhD Jennifer Wagner. Developing a successful food new product development tool linking affective testing (using facial electromyography) with sensory attribute selection (using Temporal Dominance of Sensation). Principal Supervisor , Funding = R Links
2017: PhD Martina Daute. Exploiting yeast diversity in whisky fermentations for biocatalysis of desirable flavour compounds, Co-supervisor, Funding = IBioIC.
2019 PhD: Steven Muir. The application of sensory and consumer science to help inform decision making in potato breeding. Funded by Interface Food and Drink (Abertay University)
2018 PhD: Dayna McCormick. Characterization of vanilla extracts based on sensory properties and chemical composition. Ministry of Business Innovation and Enterprise funded research in collaboration with Heilala Foods looking at effects of processing on vanilla flavour. S(Massey University, NZ)
2016. MTech:: Kee Wen Jia. Effect of panel type and ethnicity on apples in Singapore using TDS. Funded by NZ Governement.
2017 PhD: Bei Li - Novel hedonic measures of food. (Massey University, NZ), vivia successfully completed.
2015 PhD: Hong Yan. Oral processing of foods. . Riddet Institute funded through Centre of Research Excellence funding. (Massey University, NZ.
2014: PhD: Rao Sanullah Khan . Motivation and selection of functional food ingredients (Massey University).
2014: PhD: Jean Ne Cheong. Relating sensory perception to chewing dynamics (Massey University).
2012: MTech: Wenjing Li: Investigating taste sensitivity and hormonal regulation (Massey University).
2002 PhD: Donglin Zhang, Study on Enzymatic Browning of Litchi Pericarp and Minimally Processed lettuce and its Control During Post-Harvest Storage,. (University of Lincolnshire and Humberside).
2001 PhD: Abdullah Oskuz,, Quality Indices of Rainbow Trout and Atlantic Mackerel: A Comparative Study, University of Lincolnshire and Humberside (University of Lincolnshore and Humberside).
RECENT PEER-REVIEWED JOURNAL ARTICLES
Schroeder, S, Savage, A, Grigor, JM, Sturrock, KR, Cassidy, P, Topfl, S & Wilkin, JD 2019, 'Evaluation of Salmon (Salmo salar) and Rainbow Trout (Oncorhynchus mykiss) pin bones using textural analysis and micro X-ray computational tomography' Journal of Food Science and Technology. https://doi.org/10.1007%2Fs13197-019-03803-9
Nor-Khaizura, MAR, Flint, SH, McCarthy, OJ, Tay, SW & Grigor, J 2018, 'Sensory descriptive profiling and consumer acceptance of made-in-transit (MIT) set yoghurt' Journal of Food Research, vol. 7, no. 3, pp. 82-90. https://doi.org/10.5539/jfr.v7n3p82
Schroeder, S, Grigor, JM, Stathopoulos, CE, Savage, A, Cassidy, P, Toepfl, S & Wilkin, JD 2018, 'The effect of collagenase, water and calcium chloride on the removal of Salmo salar (salmon) and Oncorhynchus mykiss (trout) pin bones' Aquaculture International, vol. 26, no. 6, pp. 1353-1363. https://doi.org/10.1007/s10499-018-0288-5
Khan, R.S., Kiat, S.L. and Grigor, J.M. (2017). Characterization of food product innovation practices with reference to functional food product development in Singapore. Asian Journal of Agriculture and Food Sciences. 5(2): pp.30-39
Hutchings, S.C., Horner, K.M., Dible, V.A., Grigor, J.M.V., Riordan, D. (2017). Modification of aftertaste with menthol mouthwash reduces food wanting, liking and ad libitum intake of potato crisps. Appetite, 108, 57- 67.
Grigor, J.M., Brennan C.S., Hutchings S.M., and Rowlands D.S. (2016). The sensory acceptance of fibre enriched cereal foods: A meta-analysis. International Journal of Food Science and Technology 51(1), 3-13.
Jean Ne Cheong, Kylie D. Foster, Marco P. Morgenstern, John M.V. Grigor, John E. Bronlund, Scott C. Hutchings & Duncan I. Hedderley (2014). The influence of the Temporal Dominance of Sensations method on oral processing behaviour. Journal of Texture studies 45, 1-11.
Hutchings, S., Foster, K., Grigor, J., Morgenstern,, M. (2014). Investigating the cause of changes in stickiness perception with age. Journal of Food Quality and Preference 37, 1-9.
Khan, S., Grigor, J., Win, A., Boland, M. (2014). Differences and commonalities in new product development practices between companies manufacturing functional foods and other food companies: a New Zealand study. British Food Journal 116(8), 1346-1368.
Hutchings, S., Foster, K., Grigor, J., Bronlund J.,Morgenstern, M. (2014) Differences between age groups in the selection of dominant textural attributes using the TDS technique. Journal of Food Quality and Preference 31, 106-115.
Bunting, H., Baggett , A., and Grigor, J. (2013). Adolescent and young adult attitudes to energy drinks: a qualitative study. Appetite 65, 132-138
Khan, R. , Grigor, J., Win, A., & Winger, R. (2013). New Functional Food Product Development – opportunities and challenges for food manufacturers. Trends in Food Science and Technology 30(1),27-37.
Foster, K.D., Grigor, J.M.V., Cheong, J.N., Yoo, M.J.Y., Bronlund, J.E., Morgenstern, M.P. (2011). The role of oral processing in dynamic sensory perception. Journal of Food Science 49(2), R49-R61.
Ali, A., Duizer, l., Foster, K., Grigor, J. and Wei, W.(2011) Changes in sensory perception of sports drinks when consumed pre, during and post exercise, Journal of Physiology and Behaviour 102 , 437-443.
Alasalvar, C., Grigor, J. and Ali, Z. (2010). Practical evaluation of fish quality by objective and subjective testing. In Seafood, Quality, Safety and Health effects, e.ds C. Alasalvar, K. Miyashita, F. Shahidi, U.Wanasundara. Blackwell Publishing, UK.
O'Hare, L. and Grigor J. (2005) "Flavor Generation in Food" p 35-55 in "Chemistry and Technology of Flavors and Fragrances" Ed DJ Rowe, Blackwell Pub ISBN 1-4051-1450-9
Grigor, J., Johnson, W., and Salminen, S. (2002). Food additives for special dietary foods. In Food Additives – Second Edition, Revised and Expanded (Eds. Branen A.L., Davidson P.M. Salminen S. Thorngate JH.) Marcel Dekker.
RECENT CONFERENCE PROCEEDINGS
Hutchings, S.C., Foster, K.D. , Grigor, J.M., & Morgenstern, M.P (2014). The effect of ageing on dynamic sensory perception. Porto, Portgual, Oct 15-17, 1st Congress on Food Structure Design. ( Poster).
Grigor J, Yoo M, Li W., Jayasinghe S., Walsh D and Breier B. (2014). Fatty acid taste perception and its relationship to metabolic regulators under fasted and satiated states. SenseAsia, Singapore 11th -13th May 2014 (oral).
Wong M., Grigor J., Hutchings S., Fan C., Boggiss J., Boggiss G. (2013) Vanilla Extracts from Vanilla planifora grown in Tonga. Vanilla 2013, 5th and 6th November, Jamesberg, New Jersey (poster).
Hutchings, S. C., Foster, K. D., Bronlund, J. E., Grigor, J.M.V, & Morgenstern, M. P. (2012). The influence of aging on the use of the TDS technique for the perception of food texture. , 6th Annual Biomouth Symposium. University of Auckland, New Zealand.
Grigor, J. M., Foster, K. D., Bronlund, J., Hutchings, S., Cheong, J., & Chia, H. Y. E. (2012, October 18). Using the science of eating to stimulate food innovation. NZIST annual conference,26th – 28th June, Hamilton, New Zealand.
Cheong, J. N., Foster, K. D., Grigor, J. M., Bronlund, J. E., & Morgenstern, M. P. (2011). The use of temporal dominance of sensation (TDS) for dynamically evaluating biscuits with small structural variations. In Proceedings of 5th Annual New Zealand/Australia Sensory & Consumer Science Symposium Vol. 2011. New Zealand: NZIFST.
Cheong, J. N., Foster, K. D., Grigor, J. M., Bronlund, J. E., & Morgenstern, M. P. (2011). Dynamic texture perception of solid foods. In science to Reality New Zealand Beyond NZIFST Conference 2011 Vol. 2011 (pp. 12-13). New Zealand: NZIFST.
Foster, K. D., Grigor, J., Ling, E. C. J., & Cheong, J. N. (2011, November 28). An investigation into texture and flavour perceptions during oral processing. In J. E. Bronlund, & K. D. Foster (Eds.), BioMouth. Palmerston north, New Zealand.
Yao, H., Foster, K. D., Bronlund, J. E., & Grigor, J. (2011, November 28). The relationship between oral processing behaviour of liquid and semi-solid food and food properties. In BioMouth. Palmerston North, New Zealand.
Jean Ne Cheong, Kylie D. Foster, John M.V. Grigor, John. E. Bronlund, and Marco P. Morgenstern. Dynamic Texture Perception of Solid Foods. NZIFST Conference – Science to Reality: New Zealand and Beyond, Rotorua, New Zealand. 27th June – 1st July2011 (oral presentation)
Rao Sanaullah Khan, John Grigor, Ray Winger & Alan Win. Firm orientation and NPD approaches towards functional foods development: a census of New Zealand food manufacturers. NZIFST Conference – Science to Reality: New Zealand and Beyond, Rotorua, New Zealand. 27th June – 1st July2011 (Poster presentation)
Jean Ne Cheong, Kylie D. Foster, John M.V. Grigor, John. E. Bronlund, and Marco P. Morgenstern. (2010). A multidisciplinary approach to investigate dynamic sensory perception. 10th Annual Functional Foods Symposium - “Brains, Bounce & Baby Boomers”, University of Auckland, Auckland, New Zealand. 16th November 2010. P13.
Baggett, A and Grigor J. (2010) . The use of Q sorting to identify consumer trends in caffeine containing beverages, New Zealand Juice and Beverage Association Annual Conference, 30 September -2nd October 2010, Rotorua , New Zealand
Jean Ne Cheong, Kylie D. Foster, John M.V. Grigor, John. E. Bronlund, and Marco P. Morgenstern.(2010) An improved approach to investigate human masticatory behavior and sensory perception. International Conference on Food Oral Processing – Physics, Physiology and Psychology of Eating 2010, University of Leeds, Leeds, United Kingdom. 5th -7th July 2010. P74
Luo, H., Grigor, J. and Heyes, J. (2010). The development of a rapid method of analysis for the measurement of aroma volatiles in the ripening of Feijoa. Inspiration to Prosperity, NZIFST Annual Conference, Auckland, June 2010 (poster)
Grigor, J. Matching your sensory evaluation with your key stakeholders. Inspiration to Prosperity, NZIFST Annual Conference , Aukland, June 2010 (invited speaker)
Hongyan Yao, Kylie Foster, John Bronlund, John Grigor. (8th-9th June 2010). Oral presentation: Natural Oral Processing Time of Liquid and Semi-solid Foods. 4th Annual Biomouth meeting. Christchurch, New Zealand.
2018-2019. Making the ideal cheese product. Interface Food and Drink, Scotland, Value=£9,354, Principal Investigator.
2016-2017. Sensory profiling chcocolate from the Scottish Chocolatiers: discovering the point of difference through trained panels. Interface Food and Drink, Scotland, Value=£15,000, Principal Investigator.
2016-2018 To Develop and Implement a Systematic Innovative New Product Development Plan for Mackies of Scotland, KTP
Value= £122,000, Principal Investigator.
2015-2016 . Sensory, consumer and instrumental analysis of trout . Innovation Competition; Interface Food and Drink, Scotland, Value= £50,000, Principal Investigator.
2014-2016. Health Asian Food Choice and NZ Inc. Ministry of Business Industry and Employment (New Zealand), Massey University , Value=$600,000NZD, Principal Investigator.
2008-2014: Future Market Directions. Riddet Institute Centre of Research Excellence (CoRE) funding, New Zealand Platform 4: Project 3, Value = $240,000 (project 3 value only) NZD, Associate Investigator for CoRE, Lead Scientist for Platform 4: Project 3 activities.
2011-2013 Exploring taste perception and biomarkers of health for food innovation. MURF Grant, value $38,000NZD, Principal Investigator
2009 -2019 Various consumer and NPD consultancy projects value approx. £60,000 Principal Investigator
Appointed as an Associate Investigator (7th December 2010) for the Riddet Institute to support Platform 4 Centre of Research Excellence activities (Massey University, New Zealand).
PhD External examiner
September 9th 2010: Otago University PhD. Title: Studies to improve consumer hedonic measures: a comparison of hedonic measurement techniques and the development of a measure to evoke consumption contexts in a laboratory setting.,
August 4th 2009: Auckland University PhD . Title: Investigation of New Zealand Sauvignon blanc wines.
July 2010:July 2012: Southern Cross University PhD.
May 2013 University of Otago PhD.
Journal of Food Quality and Preference, Journal of Food Science, International Journal of Food Science and Technology,
Scientific Review Panel
4th International Consumer Research Conference (24th - 26th June, 2009).
Fonterra's Food Materials Science Strategic Focus Day (September 2011)
Zespri's Taste Programme Review Day (June 2014)
Radio and Television Invites
Invited as an expert on sensory evaluation to be filmed on a new television programme "Use as Directed". TVNZ7 (20th June 2009).
Grigor, J., Foster, K., and Cannon, P. Science of Eating (14th March 2013) Our Changing World Radio New Zealand, National.
Judging at National Food Awards:
Invited as one of the twelve judges for the New Zealand New Food Product Awards (October 2010, 2011, 2012 and 2013). Assess the new product development expertise of companies who presented products.
Requested to chair the sensory science session at the annual New Zealand Food Science and Technology conference in June 2010.
Invited as a speaker at the one day symposium celebrating 50 years Food Technology at Massey University.