Dr. Ha Nguyen has a background in chemical and food engineering. She earned her doctorate in Food Science and Technology from the University of Alberta and has combined experience as a lecturer, a sensory and consumer science researcher, and a consultant and food scientist in industry. She is interested in sensory evaluation, psychophysics, and genetics to enhance consumer and product understanding. At Monell, she explores individual differences and the contribution of genetic ancestry in bitter perception, the efficacy of bitter blockers, and the heritability of sensory and food perception while advancing sensory methodologies and knowledge dissemination worldwide.

Ha holds a Master of Engineering from Ho Chi Minh City University of Technology and a PhD from University of Alberta.