Lik Xian Lim, Ph.D. is a postdoctoral researcher at the University of California, Davis, with expertise in sensory science and its application to food and beverage innovation. He earned his Ph.D. in Agricultural and Environmental Chemistry at UC Davis, working with Dr. Anita Oberholster and Dr. Jean-Xavier Guinard to investigate the threshold perception of smoke taint in wine. By integrating chemical analysis with sensory evaluation, his research has helped the wine industry better detect and mitigate smoke impact amid rising wildfire risk.
 

His portfolio spans wine, coffee, and alternative proteins. An expert in both wine and coffee, Lik has led studies on consumer acceptance, quality evaluation, and descriptive analysis of wines, including mouthfeel characterization, and optimized brewing methodologies at the UC Davis Coffee Center to enhance coffee’s flavor, aroma, and texture. His cross-category expertise enables him to translate sensory insights across premium beverages and other food sectors.
 

In his current work on cultivated meat and meat alternatives, Lik bridges technical product development with consumer expectations, placing sensory evaluation at the forefront of innovation to ensure healthier, sustainable, and market-ready foods.