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Laura Jefferies

Associate Professor
Nutrition, Dietetics & Food Science

S133 ESC
Provo, UT 84602

(801) 422-9290

Teaching Interests


  • Essentials of Food Science
  • Food Process Engineering
  • Techniques for Sensory Evaluation
  • Food Commodity Processing

Research Interests

  • Sensory Analysis, particularly testing techniques and protocol and relationships between sensory science and marketing.
  • Food engineering. Dairy and meat science.
  • Labeling and sensory perception.

Education

  • Ph.D., Food Science, Utah State University, 2011
  • M.S., Food Science, Brigham Young University, 1998
  • B.S., Food Science, Brigham Young University, 1994

Experience

Academic - Post-Secondary

  • Assistant Professor, NDFS, 2011-Present

Professional

  • Research Associate, NDFS, 1998-2011

Memberships

  • Society of Sensory Professionals, 2015-Present

Honors & Awards

  • College of Life Sciences : Distinguished Service Award

Courses Taught

Winter 2019

  • NDFS 355: Food Process Engineering Section 001, 002, 003
  • NDFS 390R: Spec Topics in NDFS Section 001
  • NDFS 464: Food Sensory Evaluation Section 001
  • NDFS 494R: Undergrad Research in N D F S Section 004
  • NDFS 699R: Master's Thesis Section 006

Fall 2018

  • NDFS 362: Food Processing 1 Section 001
  • NDFS 390R: Spec Topics in NDFS Section 001
  • NDFS 494R: Undergrad Research in N D F S Section 007
  • NDFS 697R: Research Section 007

Winter 2018

  • NDFS 355: Food Process Engineering Section 001, 002, 003, 004
  • NDFS 390R: Spec Topics in NDFS Section 002
  • NDFS 464: Food Sensory Evaluation Section 001
  • NDFS 699R: Master's Thesis Section 006

Fall 2017

  • NDFS 362: Food Commodity Processing Section 001
  • NDFS 390R: Spec Topics in NDFS Section 001
  • NDFS 494R: Undergrad Research in N D F S Section 007

Publications

Journal Articles

Jefferies LK, Leticia AG, Zhou Yanfeng AK, Tsalis G, Symoneaux R, Cunha L, deMoura AP, Claret A, Guerrero L, Cardello A, et al. 2016. Do we all perceive food-related wellbeing in the same way? Results from a cross-cultural study using a new wellbeing questionnaire. Food Quality and Preference. :62-73.

Jefferies LK, Eggett D, Bastian M. 2015. Questionnaire Design: Carry-over Effects of Overall Acceptance Question Placement and Pre-evaluation Instructions on Overall Acceptance Scores in Central Location Tests. Journal of Food Science. 80(2):S435-43.

Kurzer AB, Dunn ML, Pike OA, Eggett DL, Jefferies LK. 2013. Antioxidant effects on retinyl palmitate stability and isomerization in nonfat dry milk during thermally accelerated storage. International Dairy Journal. 35(2):111-115.

Jefferies LK, Steele FM, Hansen CL. 2012. Translocation and Cross-Contamination of Escherichia coli O157 in Beef Eye-of-Round Subprimals Processed with High-Pressure Needleless Injection. Journal of Food Science. 77(6):E154-E158.

Chapman JS, Jefferies LK, Pike OA. 2010. Sensory and nutritional quality of split peas (Pisum sativum) stored up to 34 Y in residential storage. Journal of Food Science. 75(3):S162-S166.

Book Chapter

Jefferies LK, Hansen C. 2010. High Pressure Injection Technologies. , editor. Encyclopedia of Agricultural, Food, and Biological Engineering. New York, New York: Taylor & Francis. vol. 2

Presentations

Jefferies LK, Wright AO, Cardello AV, Lloyd M, Ares G, Gimenez A, Deliza R. Long-standing, dominant religious society's dietary guidelines' influence on perceptions of wellbeing relative to certain foods. Pangborn Sensory Science Symposium. Gothenburg, Sweeden. 2015.

Jefferies LK, Steele FM. Translocation and Cross-Contamination of E. coli O157:H7 in beef eye of round subprimals treated with high pressure injection. Institute of Food Technologists Annual Meeting. Chicago, Illinois. 2010.