My research is concerned with the psychology of human dietary behaviour. I have particular expertise in the assessment of beliefs about food, episodic memory, oral processing behaviours and understanding drivers of portion size in adults and children. I have been involved with studies exploring how ‘food-cue reactivity’ may lead to overeating and overweight. I have also been involved with projects exploring the incidence of meal-planning in free-living humans, the determinants of 'expected satiation' (the extent to which a food is expected to deliver satiation), and the factors that might promote/compromise ‘flavour-nutrient’ learning in humans. The focus of my Ph.D. was to explore the hypothesis that modern humans exhibit ‘adaptive memory’ for food and that this is expressed as enhanced memory for foods that are energy dense and/or those that promote satiation. As a post-doctoral researcher, I worked on projects exploring; i) how an increase in 'dietary variety' (eating different brands of the same food, in particular) might be enouraging individuals to eat more, ii) the mechanism underlying effects of eating rate (i.e., slow eating) on satiety, and iii) the effectiveness of consuming a 50% smaller lunch (a small 'nudge') in reducing energy intake in adults and whether small enhancements to foods comprising a meal can increase meal enjoyment and preserve meal satisfaction for a smaller portion.