Ms Hannah Ford
Grant-Funded Research Fellow
School of Marketing
College of Business and Law
Eligible to supervise Masters and PhD (as Co-Supervisor) - email supervisor to discuss availability.
Dr Hannah Ford is a Postdoctoral researcher at Adelaide University 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 (e.g., plant-based foods, 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.
| 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 | - |
| Year | Citation |
|---|---|
| 2025 | Ford, H., Dolan, R., Goodman, S., Bastian, S., Pearson, W., & Corsi, A. M. (2025). Exploring consumers’ drinking behaviour regarding no-, low- and mid- alcohol wines: a systematic scoping review and guiding framework. Journal of Marketing Management, 41(7-8), 1-31. Scopus9 WoS8 |
| 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. Scopus37 WoS35 |
| 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, 59(11), 8490-8500. Scopus9 WoS7 |
| 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, 107025-1-107025-20. Scopus60 WoS54 Europe PMC15 |
| 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, 105034. Scopus20 WoS17 |
| Year | Citation |
|---|---|
| 2026 | Ford, H. (2026). Social Norms and Sustainable Consumer Behavior in Relation to Meat Reduction. In Food and Consumer Behavior: A Comprehensive Reference (pp. 326-335). Elsevier. DOI |
| 2026 | Ford, H., Dolan, R., Goodman, S., Bastian, S., Pearson, W., & Corsi, A. M. (2026). Exploring consumers' drinking behaviour regarding no-, low- and mid- alcohol wines: a systematic scoping review and guiding framework. In Perspectives on Drinking, Manufacture and Drinking Spaces and Places (pp. 112-141). Routledge. DOI |
| 2025 | Ford, H., & Yang, Q. (2025). Cultured meat: Consumer considerations in the era of alternative protein. In Encyclopedia of Agriculture and Food Systems (pp. V3-23). Elsevier. DOI |
Dr Hannah Ford completed her PhD through a four‑year joint scholarship between the University of Nottingham and the University of Adelaide. She is currently a lead researcher on the Advancement of Australian Lifestyle Wines CRC‑P Project, contributing to national initiatives supporting quality, innovation, and consumer engagement within the Australian wine sector. Additional awards and funding include:
- 2025: University of Adelaide, ABLE Early Career Research Development Grant
- 2025: Adelaide–Nottingham Alliance Partnership Research Grant
- 2023: Pangborn Student and Early Career Researcher Conference Bursary
- 2020: Giract 1st Year PhD in Flavour Research Bursary
| Date | Role | Research Topic | Program | Degree Type | Student Load | Student Name |
|---|---|---|---|---|---|---|
| 2025 | Co-Supervisor | Exploring Mouthfeel in NOLO Wines: Defining and Measuring Mouthfeel more Accurately and Enhancement through Production Techniques, Additives and Processing Aids | Doctor of Philosophy | Doctorate | Full Time | Ms Zhixuan An |
| 2025 | Co-Supervisor | Exploring Mouthfeel in NOLO Wines: Defining and Measuring Mouthfeel more Accurately and Enhancement through Production Techniques, Additives and Processing Aids | Doctor of Philosophy | Doctorate | Full Time | Ms Zhixuan An |
| 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 |
| 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 | - |
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