Hannah Ford

Hannah Ford

Adelaide Business School

Faculty of Arts, Business, Law and Economics

Eligible to supervise Masters and PhD (as Co-Supervisor) - email supervisor to discuss availability.

Hannah Ford is a Postdoctoral researcher in Wine Business and Marketing at the University of Adelaide working on the marketing pillar of the Advancement of Australian Lifestyle Wines CRC-P Project.

Prior to this position, Hannah completed a joint PhD from the University of Nottingham and the University of Adelaide in which she explored consumers perceptions, motivations, and attitudes towards sustainable foods. In particular, her work focused on meat reduction and the adoption of protein alternatives (plant-based, edible insects, cultured meat, precision fermented dairy). The novelty of Hannah’s research has been published in high quality peer reviewed journals and acknowledged during national and international conferences where she was awarded the most popular presentation at the Nursten conference (UK), best presentation at the IFST Sensory Science Symposium (UK), the Food and Nutrition Award at the University of Adelaide Postgraduate Symposium and the E3S EuroSense Student Award.

Hannah also holds a BSc in Nutrition with Food Consumer Sciences from the University of Reading and has worked as a Consumer Scientist for Mondelez International gaining extensive industry sensory experience. In between her time working in industry and commencing her PhD, Hannah worked in a winery in New Zealand which provided a practical insight into the wine making process and business.

  • Awards and Achievements
    Date Type Title Institution Name Country Amount
    2023 Award The Food and Nutrition Award, best presentation University of Adelaide Australia -
    2022 Award Best student presentation IFST Sensory Science Group & 10th E3S Annual Symposium United Kingdom -
    2022 Award E3S EuroSense Student Award European Sensory Science Society Finland -
    2021 Award Most popular presentation Nursten Conference United Kingdom -

  • Research Interests
    Consumer behaviour Sensory Systems Marketing

  • Journals
    Year Citation
    2024 Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S. E. P., & Yang, Q. (2024). Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK. Food Quality and Preference, 118, 19 pages.
    DOI Scopus3
    2024 Ford, H., Thibodeau, M., Newton, L., Child, C., & Yang, Q. (2024). Investigating the effect of sharing environmental information on consumer responses to conventional and hypothetical ‘precision fermented’ yoghurt. International Journal of Food Science & Technology, 11 pages.
    DOI Scopus1
    2023 Ford, H., Gould, J., Danner, L., Bastian, S. E. P., & Yang, Q. (2023). “I guess it's quite trendy”: A qualitative insight into young meat-eaters’ sustainable food consumption habits and perceptions towards current and future protein alternatives. Appetite, 190, 1-20.
    DOI Scopus13 WoS1 Europe PMC2
    2023 Ford, H., Zhang, Y., Gould, J., Danner, L., Bastian, S. E. P., Ford, R., & Yang, Q. (2023). Applying regression tree analysis to explore willingness to reduce meat and adopt protein alternatives among Australia, China and the UK. Food Quality and Preference, 112, 13 pages.
    DOI Scopus6

2020-2024: Four-year joint PhD Scholarship with the University of Nottingham and the University of Adelaide

2020: Giract 1st year PhD in Flavour Research Bursary

2023: Pangborn Student and ECR conference Bursary

  • Committee Memberships
    Date Role Committee Institution Country
    2021 - 2024 Member IFST Sensory Science Group, Communication Team Institute of Food Science and Technology United Kingdom
    2021 - 2023 Member E3S Next Generation Group European Sensory Science Society United Kingdom

  • Presentation
    Date Topic Presented at Institution Country
    2023 - ongoing Meat Attachment: Exploring differences associated with culture, age, gender and personality traits. 15th Pangborn Sensory Science Symposium University of Nottingham & University of Adelaide -
    2022 - ongoing A cross-cultural perspective of meat-eating consumers’ willingness and motivations to reduce meat intake and accept protein alternatives IFST Sensory Science Group & 10th E3S Annual Symposium University of Nottingham & University of Adelaide -
    2022 - ongoing “I guess it’s quite trendy”: A qualitative study exploring young meat-eaters sustainable food consumption habits and acceptance of novel alternatives 9th Nursten Symposium University of Nottingham & University of Adelaide -
    2022 - ongoing Exploring meat eating consumers’ willingness and motivations to reduce meat intake and accept protein alternatives between Australia, China, and the UK Total Food conference University of Nottingham & University of Adelaide -
    2022 - ongoing A cross-cultural perspective of meat-eating consumers’ willingness and motivations to reduce meat intake and accept protein alternatives EUROSENSE 10th European Conference on Sensory & Consumer Research University of Nottingham & University of Adelaide -
    2021 - ongoing Meat me half-way 8th Nursten Symposium University of Nottingham & University of Adelaide United Kingdom
    2021 - ongoing Meat me half-way: Consumer Intention to reduce meat consumption 14th Pangborn Sensory Science Symposium University of Nottingham & University of Adelaide United Kingdom
    2021 - ongoing Meat me half-way: Changing consumer behaviour towards more sustainable diets. EMDoc Conference University of Nottingham & University of Adelaide United Kingdom
    2021 - ongoing Exploring consumers’ willingness and motivations to reduce meat intake and accept protein 4th LEAP Conference University of Nottingham & University of Adelaide -
Connect With Me
External Profiles