Dr. Forde established the Sensory and Ingestive Behaviour team in 2015 at the Clinical Nutrition Research Center in Singapore and leads research on how food sensory properties can be used to influence calorie selection, eating behaviours and energy intake. Dr. Forde has published approximately 90 scientific articles and book chapters, and presented his team’s findings at over 100 national and international meetings. Dr. Forde is currently appointed as the Senior Principal Investigator in ‘Sensory Nutritional Science’ at the Clinical Nutrition Research Center, a part of the Singapore Institute for Clinical Sciences. He holds a joint appointment with the National University of Singapore as an Associate Professor in the Department of Physiology, and is Adjunct Professor in the School of Agriculture and Food Science, University College Dublin in Ireland. Dr. Forde previously spent over 11 years in food research roles in the UK (GSK), Australia (CSIRO) and Switzerland (Nestlé Research Centre). Dr. Forde received his BSc. In Food Chemistry and a PhD in Sensory Science both from the Dept. Nutrition, University College Cork in Ireland.