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ForwardSymposium Session: Taste, Texture, and Trends: Advancing Dietetics Practice Through Sensory and Consumer Sciences
As the demand grows for personalized, acceptable, and culturally relevant nutrition interventions, modern dietetics must increasingly intersect with sensory and consumer science. This session introduces registered dietitians to key concepts and practical methods for integrating sensory and consumer research into evidence-based nutrition care. Participants will explore core research methods, including descriptive sensory analysis, hedonic testing, consumer behavior surveys, all contextualized for practical dietetic applications. Real-world case studies will illustrate how interdisciplinary teams composed of dietitians, food scientists, sensory scientists, chefs, and statisticians work together to examine flavor preferences, improve dietary adherence, design effective nutrition messaging and develop innovative food products that offer targeted nutritional benefits. By the end of the session, dietitians will be equipped to integrate sensory and consumer principles in their practice and identify opportunities to enhance patient outcomes through interdisciplinary product development and nutrition intervention design.
This is not a webinar or course for purchase - this is a module for credit claiming for our 2026 Spring Symposium attendees and cannot be purchased or taken by non-attendees. These sessions are exclusive to our Symposium; however, the topics may be revisited in the future in the form of a webinar or self-study course.
Learning Objectives
After completing this continuing education activity, health care professionals will be better able to:
- Describe core sensory and consumer research techniques relevant to food and nutrition.
- Evaluate how sensory and consumer data can enhance quality, appeal, and effectiveness of nutrition products and interventions.
- Explore opportunities for applying sensory and consumer research methods to improve dietary adherence and patient outcomes.
- Identify ways dietitians can contribute to and lead interdisciplinary teams applying sensory and consumer research to develop nutritious and appealing food products.
Additional Information
Heather M. Krick, DHSc, MS, RDN, LDN, BCBC, is a Registered Dietitian Nutritionist and the Didactic Program in Dietetics (DPD) Director at Immaculata University in Malvern, PA, where she teaches undergraduate and graduate courses in experimental foods and foodservice systems management. Her research bridges culinary science and medical nutrition therapy, focusing on food-based solutions that support individuals facing nutrition-related challenges.
Dr. Krick is passionate about integrating sensory and consumer research into dietetics education and practice to enhance patient outcomes and drive innovation in food and nutrition interventions. Her clinical expertise is in obesity and weight management, and she is a Board-Certified Bariatric Counselor with ten years of experience as a bariatric dietitian. In addition to her academic work, she continues to practice clinically as an outpatient dietitian through private practice.
Chetan Sharma, PhD, is a Research Assistant Professor in Sensory Science at the Department of Food and Animal Sciences, Tennessee State University. A graduate of Kansas State University, he has nearly four years of postdoctoral experience from Lincoln University (Aotearoa New Zealand) and Drexel University (USA). His current work includes teaching and research, focusing on food product development, sensory perception, food quality, and upcycled foods. His research explores the connections between food quality, sensory perception, and sustainability, especially regarding upcycled foods and consumer behavior. Dr. Sharma sees his program as a collaborative, interdisciplinary platform that combines sensory science with sociology, psychology, and data analytics to better understand how people experience and judge food. His work has been published in international journals and public media and has received funding from both private and public agencies, such as USDA-NIFA.
Disclosures:
The faculty and planners of this educational activity have no relevant financial relationships with ineligible companies to disclose.
An “ineligible company” includes any entity whose primary business is producing, marketing, selling, re-selling, or distributing healthcare products used by or on patients.
In support of improving patient care, Great Valley Publishing Company is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
This activity will also award credit for dietetics (CDR CPEU).
Dietitians: RDs and DTRs are to select activity type 102 in their Activity Log. Sphere and Competency selection is at the learner’s discretion.
Available Credit
- 1.50 CDR