{"id":207,"date":"2025-03-25T16:07:16","date_gmt":"2025-03-25T23:07:16","guid":{"rendered":"https:\/\/sites.chapman.edu\/sensorylab\/?page_id=207"},"modified":"2025-03-25T16:07:16","modified_gmt":"2025-03-25T23:07:16","slug":"faculty-staff","status":"publish","type":"page","link":"https:\/\/sites.chapman.edu\/sensorylab\/people\/faculty-staff\/","title":{"rendered":"Faculty & Staff"},"content":{"rendered":"
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Thuy Xuan Uyen Phan, PhD<\/figcaption><\/figure>\n

Uyen Thuy Xuan Phan<\/strong> is an Assistant Professor in the Food Science Program at Chapman University. She earned her doctoral degree in Sensory Analysis and Consumer Behavior at Kansas State University. She also has a Masters\u2019 degree in Cognitive Science from National Cheng Kung University in Taiwan, and a bachelor\u2019s in food technology from Ho Chi Minh City University of Technology in Vietnam. Her research interests include sensory evaluation of food and non-food products; consumer behavior in relation to food choice and food consumption; cross-culture research to explore similarities\/differences in motivation, perception, and attitudes toward food products among people in different cultures; multivariate statistical analyses to determine consumer preferences of food and to study relationships between sensory data and consumer acceptability data\/chemical flavor data (GC-MS). With nearly 19 years of experience working in the field of sensory evaluation and consumer research, she has conducted academic and industry projects and consulting to help develop new products and extend knowledge in the field of sensory and consumer science.<\/p>\n

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Cassandra Maya, PhD<\/figcaption><\/figure>\n

Dr. Maya<\/strong> is a food and nutrition scientist specializing in the nutrition, quality, and consumer acceptance of alternative proteins, with a particular interest in edible insects. She is currently a GCI Postdoctoral Fellow under the mentorship of Dr. Uyen Phan. The goal of her research is to identify barriers and develop strategies for the successful integration of alternative proteins into a healthy and sustainable human diet. Dr. Maya holds a Ph.D. in nutrition from the University of Copenhagen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Uyen Thuy Xuan Phan is an Assistant Professor in the Food Science Program at Chapman University. She earned her doctoral degree in Sensory Analysis and Consumer Behavior at Kansas State University. She also has a Masters\u2019 degree in Cognitive Science from National Cheng Kung University in Taiwan, and a bachelor\u2019s in food technology from Ho […]<\/p>\n","protected":false},"author":52,"featured_media":0,"parent":15,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-207","page","type-page","status-publish","hentry","no-image","with-title"],"_links":{"self":[{"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/pages\/207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/users\/52"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/comments?post=207"}],"version-history":[{"count":0,"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/pages\/207\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/pages\/15"}],"wp:attachment":[{"href":"https:\/\/sites.chapman.edu\/sensorylab\/wp-json\/wp\/v2\/media?parent=207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}