Dr Thomas Hay

I work at the interface of sensory science and analytical chemistry to understand how food production, processing and environmental conditions influence food quality, provenance, authenticity and consumer perception. My research supports agrifood industries, including meat, seafood and broader food production sectors, by linking measurable chemical changes with sensory attributes such as flavour, aroma, texture and appearance.

I am interested in partnering with producers, processors, industry bodies and technology providers to evaluate how different growing, treatment, feeding, farming, harvesting or processing methods affect product quality and consumer perceptibility. This includes industry trials focused on climate-smart crops, sustainable production systems, improved animal and seafood production methods, provenance claims and product differentiation. My goal is to help translate scientific measurement into practical insights that support innovation, product integrity and consumer confidence.