Edgar Chambers

Director, University Distinguished Professor

University of Kansas

United States

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Edgar Chambers is the Director and University Distinguished Professor at Kansas State University, USA. His research areas include consumer sensory perception, cross-cultural analysis of food preferences, and innovative visualization methods in food science. Recent publications highlight topics such as beverage consistency, consumer attitudes towards natural ingredients, and self-reported food handling behaviors. Chambers' work contributes significantly to understanding food-related behaviors and sensory experiences across diverse populations.

Articles (17)

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2025

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Collaborators (3)

Jeehyun Lee

Professor

Pusan National University

SOUTH KOREA

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Martin J. Talavera

UNITED STATES

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Chetan Sharma

Tennessee State University

UNITED STATES

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Edgar Chambers

Research Interests

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Articles (17)

Consumer Sensory Perceptions of Natural Ingredients: A Multi-Country Comparison

Cross-Cultural Analysis of Consumers’ Avoidance of Snack Food Ingredients Across 13 Countries Using Check-All-That-Apply (CATA) Method

Cross-Cultural Comparison (13 Countries) of Consumers’ Willingness to Eat Specific Insect Powders in Five Food Types

Cross-Cultural Comparison of the Espresso Protocol Repeatability

Exploring Visualization of Beverage Consistency Through 2D and 3D Imaging Methods

Flavor Lexicon and Testing for Kimchi Available in the United States

Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat

Open‐ended question method investigation: A study with mashed potatoes

Facial cleansing wipes: A predictive model between consumer perception and in vitro lab measurements for rapid prototype screening

Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia

Comparing the impact of Check‐All‐That‐Apply (CATA) and Check‐All‐Statements (CAS) question formats on “agree” responses for different consumers' age groups and genders across five countries

Thickened liquids for dysphagia management: A call to action in the development of educational and instructional strategies

Development of a Consumer-Based Quality Scale for Artisan Textiles: A Study with Scarves/Shawls

Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper

Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries

Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets

Chewing gums with yerba mate and different flavors: An initial study with consumers

Collaborators (3)

Jeehyun Lee

Martin J. Talavera

Chetan Sharma

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