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.