Dr Heber Rodrigues
Pronouns: he / him
About
Biography
I earned my PhD in Food, Sensory, and Perception Sciences at the Centre des Sciences du Go没t, Universit茅 de Bourgogne. My work as a Sensory Perception Scientist is grounded in both cognitive and social psychology, examining how sensory experience is shaped not only by stimuli, but by the social representations, beliefs, and contextual frameworks individuals draw upon when interpreting those stimuli. Through studies using foods, beverages, and flowers, I explore how meaning, memory, and cultural knowledge influence the construction of perceptual reality.
Areas of specialism
University roles and responsibilities
- Research Fellow in Sustainable Food Systems
- Fire warden
Affiliations and memberships
News
In the media
Sustainable development goals
My research interests are related to the following:
Publications
Additional publications
Rodrigues, H., Seier-Christensen, Y., & Creed, A. (2025). Wine and Conversation: Tracing Innovation in Wine Metaphors. Current Opinion in Food Science, 101362.
Depetris-Chauvin, N., Pin猫de, A., & Rodrigues, H. (2025). How Context and National Identity Shape Perceptions of Canned Wine Consumers in Europe: Original language of the article: English. IVES Technical Reviews, vine and wine.
Depetris-Chauvin, N., Pin猫de, A., & Rodrigues, H. (2025). Cross-cultural judgments of canned wine consumers in outdoor settings. Food Quality and Preference, 105613.
Depetris-Chauvin, N., Pin猫de, A., & Rodrigues, H. (2025). Perceptions of canned wine drinkers in outdoor leisure settings: a vignette study with Swiss residents. Wine Economics & Policy, 14(1).
Rodrigues, H., Saliba, A., & Valentin, D. (2025). Wine tasting Demystified: Celebrating Professor Wendy Parr鈥檚 contribution to the understanding of wine tasting and wine tasters鈥揂n Introduction. Food Research International, 200, 115491.
Hedger, P., Parr, W., S谩enz-Navajas, M. P., & Rodrigues, H. (2024). Sensory differentiation of Old World wines from New World wines: Has this become more challenging?. Food Research International, 196, 115098.
Machado-Oliveira, M. C., Rodrigues, H., Bisconsin-Junior, A., Camillo, G. H., Sierra, H., Alegbeleye, O., ... & Sant鈥橝na, A. S. (2024). The role of culture in the representation of probiotic foods. Food Research International, 194, 114859.
Depetris-Chauvin, N., Valentin, D., Behrens, J. H., & Rodrigues, H. (2024). Country-of-Origin as bias inducer in experts鈥 wine judgments-A sensory experiment in a world wine fair. International journal of gastronomy and food science, 35, 100883.
S谩enz-Navajas, M. P., Valentin, D., G贸mez-Corona, C., & Rodrigues, H. (2024). Measuring wine and beer drinking experience in a context of limited socialisation: a case study with Spanish drinkers. OENO One, 58(1), 7541.
Rodrigues, H., & Spence, C. (2023). Looking to the future, by studying the history of edible flowers. International Journal of Gastronomy and Food Science, 34, 100805.
Rodrigues, H., Richards, A., & Carvalho, F. M. (2023). Wine tasters鈥 sensory response to delicate and robust flower arrangements. International Journal of Gastronomy and Food Science, 34, 100783.
G贸mez-Corona, C. (2023). Consumer Research Methods in Food Science. H. Rodrigues (Ed.). Springer.
Gomez-Corona, C., & Rodrigues, H. (2023). Consumer Research in Food Science鈥揂n Introduction. In Consumer Research Methods in Food Science (pp. 1-13). New York, NY: Springer US.
Negus, C. J., & Rodrigues, H. (2023). Measuring Desirability Using The Reaction Cards Method. In Consumer Research Methods in Food Science (pp. 417-431). New York, NY: Springer US.
Mellish, E., Gomez鈥怌orona, C., Mariutti, L. R., & Rodrigues, H. (2023). How do people communicate about sensory descriptors in social media? An investigation comprising floral descriptors, four beverages, and thirteen English鈥恠peaking countries. Journal of Sensory Studies, 38(4), e12837.
Shepherd, H., Parr, W. V., Monaco, G. L., & Rodrigues, H. (2023). The meaning of the word elegance as a wine descriptor: Effect of expertise and wine type. Food Research International, 164, 112399.
Su谩rez, A., Rodrigues, H., Williams, S., Fern谩ndez-Zurbano, P., Depetris-Chauvin, N., Dunn, G., & S谩enz-Navajas, M. P. (2023). Effect of culture and familiarity on wine perception: a study with British and Spanish wine experts. Oeno One.
Bisconsin-J煤nior, A., Rodrigues, H., Behrens, J. H., da Silva, M. A. A. P., & Mariutti, L. R. B. (2022). 鈥淔ood made with edible insects鈥: Exploring the social representation of entomophagy where it is unfamiliar. Appetite, 173, 106001.
Rodrigues, H., Valentin, D., Otheguy, M., & Ballester, J. (2022). How to make a mineral wine? Relationship between production type in the Chablis vineyard and the search for a mineral wine style. Oeno One, 56(2), 29-45.
Rodrigues, H., Valentin, D., Franco-Luesma, E., Rakotosamimanana, V. R., Gomez-Corona, C., Salda帽a, E., & S谩enz-Navajas, M. P. (2022). How has COVID-19, lockdown and social distancing changed alcohol drinking patterns? A cross-cultural perspective between britons and spaniards. Food Quality and Preference, 95, 104344.
Patinho, I., Salda帽a, E., Selani, M. M., Teixeira, A. C. B., Menegali, B. S., Merlo, T. C., ... & Contreras-Castillo, C. J. (2021). Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods. Food Research International, 147, 110551.
G贸mez-Corona, C., Rakotosamimanana, V. R., S谩enz-Navajas, M. P., Rodrigues, H., Franco-Luesma, E., Salda帽a, E., & Valentin, D. (2021). To fear the unknown: Covid-19 confinement, fear, and food choice. Food Quality and Preference, 92, 104251.
Rodrigues, H., Rolaz, J., Franco-Luesma, E., S谩enz-Navajas, M. P., Behrens, J., Valentin, D., & Depetris-Chauvin, N. (2020). How the country-of-origin impacts wine traders鈥 mental representation about wines: A study in a world wine trade fair. Food Research International, 137, 109480.
Rodrigues, H., Gom茅z-Corona, C., & Valentin, D. (2020). Femininities & masculinities: sex, gender, and stereotypes in food studies. Current Opinion in Food Science, 33, 156-164.
Machado-Oliveira, M. C., Nezlek, J. B., Rodrigues, H., & Sant鈥橝na, A. S. (2020). Personality traits and food consumption: an overview of recent research. Current Opinion in Food Science, 33, 91-97.
Baptista, R. C., Rodrigues, H., & Sant'Ana, A. S. (2020). Consumption, knowledge, and food safety practices of Brazilian seafood consumers. Food research international, 132, 109084.
Bisconsin-Junior, A., Rodrigues, H., Behrens, J. H., Lima, V. S., da Silva, M. A. A. P., de Oliveira, M. S. R., ... & Mariutti, L. R. B. (2020). Examining the role of regional culture and geographical distances on the representation of unfamiliar foods in a continental-size country. Food Quality and Preference, 79, 103779.
Barone, B., Rodrigues, H., Nogueira, R. M., Guimar茫es, K. R. L. S. L. D. Q., & Behrens, J. H. (2020). What about sustainability? Understanding consumers' conceptual representations through free word association. International Journal of Consumer Studies, 44(1), 44-52.
Rodrigues, H., & Otterbring, T. (2019). M茅todos de psicolog铆a en los estudios con consumidores: Psicolog铆a social & cognitiva. Introducci贸n al An谩lisis Sensorial y Estudios con Consumidores: Nuevas Perspectivas, 435-465.
Parr, W. V., & Rodrigues, H. (2020). Cross-cultural studies in wine appreciation. Handbook of Eating and Drinking: Interdisciplinary Perspectives, 1467-1490.
Rodrigues, H., Otterbring, T., Piqueras-Fiszman, B., & G贸mez-Corona, C. (2019). Introduction to special issue on Global Perspectives on Sensory and Consumer Sciences: A cross-cultural approach. Food Research International, 116, 135-136.
Rodrigues, H., & Parr, W. V. (2019). Contribution of cross-cultural studies to understanding wine appreciation: A review. Food research international, 115, 251-258.
Breitenbach, R., Rodrigues, H., & Brand茫o, J. B. (2018). Whose fault is it? Fraud scandal in the milk industry and its impact on product image and consumption鈥揟he case of Brazil. Food research international, 108, 475-481.
Rodrigues, H., Cielo, D. P., Gom茅z-Corona, C., Silveira, A. A. S., Marchesan, T. A., Galmarini, M. V., & Richards, N. S. P. S. (2017). Eating flowers? Exploring attitudes and consumers' representation of edible flowers. Food Research International, 100, 227-234.
Rodrigues, H., S谩enz-Navajas, M. P., Franco-Luesma, E., Valentin, D., Fern谩ndez-Zurbano, P., Ferreira, V., ... & Ballester, J. (2017). Sensory and chemical drivers of wine minerality aroma: An application to Chablis wines. Food Chemistry, 230, 553-562.
Franco-Luesma, E., S谩enz-Navajas, M. P., Valentin, D., Ballester, J., Rodrigues, H., & Ferreira, V. (2016). Study of the effect of H2S, MeSH and DMS on the sensory profile of wine model solutions by Rate-All-That-Apply (RATA). Food Research International, 87, 152-160.
Rodrigues, H., Ballester, J., Saenz-Navajas, M. P., & Valentin, D. (2015). Structural approach of social representation: Application to the concept of wine minerality in experts and consumers. Food Quality and Preference, 46, 166-172.