Education
Postdoctoral Fellowship 2007 – The John B. Pierce Laboratory / Yale University, Human psychophysics
Ph.D. 2005 – Cornell University, Food Science (Sensory evaluation, Statistics, Psychology)
M.S. 2000 – Ewha W. University, Food and Nutrition (Sensory evaluation, product development)
B.S. 1998 – Ewha W. University, Food and Nutrition

Professional Activities
Institute of Food Technology, Division of Sensory Evaluation
Association for Chemoreception Sciences

Research Interests
My research interests are in two distinct areas: one is in sensory perception and another is in sensory methodology. The current research program focuses primarily on understanding the role of human sensory perception in food preference as well as developing sensory and consumer testing methodology.

Representative Publications
Lim, J, Green, BG. Tactile interaction with taste localization: influence of gustatory quality and intensity. Chem. Senses, In press.

Lim, J, Green, BG. 2007. Psychophysical relationship between bitter taste and burning sensation: evidence of qualitative similarity. Chem. Senses, 32, 31-39.

Lim, J, Lawless, HT. 2006. Detection thresholds and taste qualities of iron salts. Food Qual. Pref., 17, 513-521.

Lim, J, Lawless, HT. 2005. Qualitative differences of divalent salts: Multidimensional scaling analysis. Chem. Senses, 30, 719-726.

Lim, J, Lawless, H.T. 2005. Oral sensations from iron and copper sulfate. Physiol. Behav., 85, 308-313.

Lawless, HT, Schlake, S, Smythe, J, Lim, J, Yang, H, Chapman, K, Bolton , B. 2004. Metallic taste and retronasal smell. Chem. Senses, 29, 25-33.

Marchisano, C, Lim, J, Cho, HS, Suh, DS, Jeon, SY, Kim, K-O, O'Mahony, M. 2003. Consumers report preferences when they should not: A cross-cultural study. J. Sensory Stud., 18, 487-516.

Yao , E, Lim, J, Tamaki, K, Ishii, R, Kim, K-O, O'Mahony, M. 2003. Structured and unstructured 9-point hedonic scales: A cross-cultural study with American, Japanese and Korean consumers. J. Sensory Stud., 18, 115-139.