Rate My Professor Tamara Bucher

Tamara Bucher serves as Conjoint Associate Professor in the School of Science within the College of Engineering, Science and Environment at the University of Newcastle, Australia. She earned her Doctor of Science from ETH Zurich, Master of Science in Biology from ETH Zurich, Master of Advanced Studies in Human Nutrition and Health from ETH Zurich, and Bachelor of Science in Biology from ETH Zurich. Her career at the University of Newcastle encompasses roles as Senior Lecturer in Food Science and Human Nutrition in the School of Environmental and Life Sciences from 2019 to 2022, and Post-Doctoral Research Fellow from 2014 to 2018. Earlier positions include Post-Doctoral Research Fellow and Lecturer at ETH Zurich's Institute of Food, Nutrition and Health from 2013 to 2014, and PhD Student and Teaching Assistant there from 2010 to 2013. Prior experiences feature research assistantships and internships in biochemistry and sustainable aquaculture.

Dr. Bucher's research specializations include food labelling, health perception, nudging consumers toward healthier choices, nutrient profiling, nutrition education, snacking, wine and health, consumer behaviour and perception, low-alcohol wine, sustainable consumption, digital environments influencing food choices, and creating sustainable food futures. She has led or contributed to 38 grants totaling $7,139,544, supporting projects such as the impact of nature imagery on healthy food choices, blockchain technology for wine provenance and consumer trust, development of educational tools for health professionals, and evaluations of vegetable consumption programs. Notable publications comprise 'Nudging consumers towards healthier choices: a systematic review of positional influences on food choice' (2016, British Journal of Nutrition), 'Vegetable variety: an effective strategy to increase vegetable choice in children' (2014), 'Nudging product choices: The effect of position change on snack bar choice' (2015), 'The international food unit: A new measurement aid that can improve portion size estimation' (2017), 'What is a nutritious snack? Level of processing and macronutrient content influences young adults' perceptions' (2017), and 'Consumer perception and behaviour related to low-alcohol wine: Do people overcompensate?' (2020). She received the Nutrition Society Paper of the Month award in November 2013. As Academic Convenor of the University’s Doctoral Training Centre in Food and Agribusiness and Deputy Director of the Newcastle Wine Studies Network, she fosters industry collaborations with higher degree research students to address real-world challenges in food environments and sustainable nutrition.