Dr Lisa Newman
Dr Lisa Newman's research focuses on sensory science, specifically taste, and how it affects dietary behaviours.She is particularly interested in dietary patterns, intakes and preferences of children with Autism Spectrum Disorder.
Lisa is an Early Career Development Fellow and Lecturer in Nutrition, joining RMIT University in 2017. Her research seeks to explore how the senses, specifically the sense of taste, effects food selectivity, dietary behaviours and nutritional quality of our diets.
The current focus of her research is investigating the dietary patterns and overall nutrition and health of children with Autism Spectrum Disorder (ASD). Children diagnosed with ASD often present with various feeding problems which are associated with sensory issues. Lisa's research looks at these sensory issues, and how they impact food selection, mealtime behaviours, diet quality and long-term health of children with ASD.
In addition, Lisa is also interested in the taste preferences of infants and toddlers, specifically how these preferences develop during infancy and childhood.
As well as these specific areas of interest, Lisa is also interested in general sensory science and consumer preferences including the development of new, nutritional products and food commodities.
- Sensory analysis and consumer science
- Feeding and eating behaviours of children with Autism Spectrum Disorder (ASD)
- Parental and allied health professional perceptions of nutrition in children with ASD
- Taste and how it effects dietary behaviours
- Taste preferences and how they develop during infancy and childhood
- Dietary behaviours of those going through critical transition periods
- BAppSc (Food Sci & Nut) (Hons), Deakin University, Melbourne, Australia (2009)
- PhD, Deakin University, Melbourne, Australia (2014)
- 2014-2017 Lecturer in Human Nutrition at Deakin University, Melbourne, Australia
- 2010-2013 Member of the Nutrition Society of Australia (committee member)
- Hassan, L.,Newman, L.,Keast, R.,Danaher, J.,Biesiekierski, J. (2023). The effect of gastrointestinal bitter sensing on appetite regulation and energy intake: A systematic review In: Appetite, 180, 1 - 10
- Hopkins, I.,Farahnaky, A.,Gill, H.,Newman, L.,Danaher, J. (2022). Australians’ experience, barriers and willingness towards consuming edible insects as an emerging protein source In: Appetite, 169, 1 - 9
- Hopkins, I.,Newman, L.,Gill, H.,Danaher, J. (2021). The Influence of Food Waste Rearing Substrates on Black Soldier Fly Larvae Protein Composition: A Systematic Review In: Insects, 12, 1 - 20
- Chapman, J.,Elbourne, A.,Truong, V.,Newman, L.,Gangadoo, S.,Rajapaksha Pathirannahalage, P.,Cheeseman, S.,Cozzolino, D. (2019). Sensomics - From conventional to functional NIR spectroscopy - Shining light over the aroma and taste of foods In: Trends in Food Science and Technology, 91, 274 - 281
- Lockrey, S.,Verghese, K.,Danaher, J.,Newman, L.,Barichello, V. (2019). The role of packaging for Australian fresh produce In: Australian Fresh Produce Alliance Melbourne, Australia
- Newman, L.,Bolhuis, D.,Torres, S.,Keast, R. (2016). Dietary fat restriction increases fat taste sensitivity in people with obesity In: Obesity, 24, 328 - 334
- Newman, L.,Torres, S.,Bolhuis, D.,Keast, R. (2016). The influence of a high-fat meal on fat taste thresholds In: Appetite, 101, 199 - 204
- Bolhuis, D.,Costanzo, A.,Newman, L.,Keast, R. (2016). Salt promotes passive overconsumption of dietary fat in humans In: Journal of Nutrition, 146, 838 - 845
- Bolhuis, D.,Newman, L.,Keast, R. (2016). Effects of salt and fat combinations on taste preference and perception In: Chemical Senses, 41, 189 - 195
- Keast, R.,Azzopardi, K.,Newman, L.,Haryono, R. (2014). Impaired oral fatty acid chemoreception is associated with acute excess energy consumption In: Appetite, 80, 1 - 6
4 PhD Current Supervisions
- Play with your food! Evaluating sustainable food acceptance in children using a targeted multi-level education program. Funded by: Allen Foundation Grant 2018 onwards from (2022 to 2023)
- Development of salted chocolate sauce. Funded by: Christie Centre Inc from (2018 to 2019)