Sharma

Dr. Chetan Sharma

Research Assistant Professor

Department of Food and Animal Sciences听

Contact Information:

Office Location:

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Email: csharma@tnstate.edu

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Dr. Sharma is a seasoned sensory scientist with a primary focus on sensory science and consumer behavior research. His work is pivotal in understanding evolving tastes and adapting to changing consumer needs, benefiting both food processors and producers. Dr. Sharma's research spans methodological investigations, human perception of food and personal care products, and consumer behavior analysis. His lab welcomes students from diverse backgrounds including language studies, sociology, psychology, statistics, data science, food science, biochemistry, and biology. Dr. Sharma's research directly influences food taste enhancement.

Selected Publications:

Sharma C and Deutsch J (2023) Upcycling in the context of biotechnology-based solutions for food quality, loss, and consumer perception. Curr Opinions in Biotech 81 鈥� Special Issue

Hutchings S, Cha W, Dunshea F, Sharma C, and Torrico D (2022) Understanding dominance: The effect of changing the definition of dominance when using TDS with consumers. J Sensory Studies 37(4);

Thakur M, Sharma C, Mehta A, and Torrico DD (2022) Health claim effects on consumer acceptability, emotional responses, and purchase intent of protein bars. J of Agriculture & Food Res 8; doi:

Liu Y, Sharma C, Xu Q, Gonzalez VC, Fuentes S, and Torrico DD (2022) Influence of label design and country of origin information in wines on consumers鈥� visual, sensory, and emotional responses. Sensors 22(6), 2158; doi:

Chen Z, Gurdian C, Sharma C, Prinyawiwatkul W, and Torrico DD (2021) Exploring text mining for recent consumer and sensory studies about alternative proteins. Foods 10(11) 2537;

Sharma C, Torrico DD, Carpenter L, and Harrison R (2021) Indigenous meanings of provenance in the context of alternative food movements and supply-chain traceability: A review. Social Sciences 10(7), 255;

Dong Y, Sharma C, Mehta A, and Torrico DD (2021) Application of Augmented Reality in the Sensory Evaluation of Yogurts. Fermentation 7(3), 147;

Mehta A, Sharma C, Manjunath MK, Thakur M, Harrison R, and Torrico DD (2021) Self-reported emotions and facial expressions on consumer acceptability: A study using energy drinks. Foods 10(2) 330,

Torrico DD, Sharma C, Dong W, Fuentes S, Viejo CG, and Dunshea FR (2021) Virtual reality environments on the sensory acceptability and emotional responses of no- and full-sugar chocolate. LWT 137;

Jiang R, Sharma C, Bryant R, Mohan MS, Al-Marashdeh O, Edwards P, Harrison R, and Torrico DD (2021) Animal welfare information affects consumers鈥� hedonic and emotional response towards milk. Food Res Int 141;

Sharma C, Jayanty SS, Chambers E IV, and Talavera M (2020) Segmentation of potato consumers based on sensory and attitudinal aspects. Foods 9(2) 161;

Kong Y, Sharma C, Kanala M, Thakur M, Li L, Xu D, and Torrico DD (2020) The effect of virtual reality and immersive environments on sensory perception of chocolate products. Foods 9(4) 515;

Sharma C, Chambers E IV, Jayanty SS, Sathuvalli VR, Holm DG, and Talavera M (2020) Development of a lexicon to describe the sensory characteristics of wide a wide variety of potato cultivars. J Sensory Studies 35(4),

Torrico DD, Han Y, Sharma C, Fuentes S, Viejo CG, and Dunshea FR (2020) Effects of context and virtual reality environments on the wine tasting experience, acceptability, and emotional responses of consumers. Foods 9(2) 191;

Sharma C, Swaney-Stueve M, Severns B, and Talavera M (2019) Using correspondence analysis to evaluate terminology generated by consumers to understand the effects of smoking method and type of wood on the sensory perception of smoked meat. J Sensory Studies 34(6),

Chen G, Ehmke L, Sharma C, Miller R, Faa P, Smith G, and Li Y (2019) Physicochemical properties and gluten microstructures of hard wheat flour doughs as affected by salt. Food Chem 275, 569-576,

Sharma C, Manepalli PH, Thatte A, Thomas S, Kalarikkal N, and Alavi S (2017) Biodegradable Starch/PVOH/Laponite RD based bionanocomposite films coated with Graphene oxide: Preparation and Performance characterization for Food Packaging applications. Colloid and Polymer Sci 295(9), 1695-1708,

Sharma C, Singh B, Hussain SZ, and Sharma S (2017) Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks. J Food Sci Technol 54(6) 1711-1720,

Sharma C, Kaur A, Thind SS, Singh B, and Raina S (2015) Advanced Glycation End-products (AGEs): An emerging concern for processed food industries (A Review). J Food Sci Technol 52(12), 7561-7576, 听

Book Chapters:

Sharma C, Damir D Torrico, and Singh S (2022) Sensory methods for shelf life assessment of foods. In: Dar B (Ed) Shelf life and Food safety. CRC Press, USA,

Joseph M and Sharma C (2022) Product development: Science, shelf life and quality. In: Dar B (Ed), Shelf life and Food safety. CRC Press, USA,

Singh B, Sharma C, and Sharma S (2017) Fundamentals of extrusion processing. In: Nanda V and Sharma S (Eds), Novel Food Processing Technologies, New India Publishing Agency, New Delhi,

Education:

Ph.D. Human Nutrition 鈥� Sensory Analysis & Consumer Behavior, Kansas State University

Graduate Certificate in Statistics, Kansas State University, United States of America

M.S. Food Technology (Major 鈥� Cereal Science), Punjab Agricultural University, India

B.S. Food Science and Technology (Honors), Guru Nanak Dev University, India

Professional Appointments:

2023-2024: Visiting Assistant Professor at the University of Wisconsin-Stout, USA

2022-2023: Postdoc, Dept. of Food and Hospitality Management at Drexel University, USA听听听听

2019-2022: Postdoc in Sensory Science at Lincoln University, Aotearoa New Zealand