Annchen Mielmann obtained her degrees, B.Sc. Agric. Food Sciences (2004), M.Sc. Agric. Food Sciences (2006) and PhD. Food Sciences (2014) from the University of the Free State. From 2008 she is lecturing food modules at the School of Physiology, Nutrition and Consumer Sciences. In 2017 she received the Swiss Government Excellence Scholarship for postdoctoral studies at the Bern University of Applied Sciences in Switzerland. In 2019 she received a Y2 rating from the National Research Foundation (NRF). She has been invited to review papers for Food Research International, Foods, International Journal of Consumer Studies, Current Developments in Nutrition, Public Health Nutrition, British Food Journal and Journal of Consumer Sciences. She is a member of the South African Association of Family Ecology and Consumer Sciences (SAAFECS), The South African Association for Food Science and Technology (SAAFoST) and South African Association of Dairy Technology (SASDT). Her research falls under the research unit, African Unit for Transdisciplinary Health (AUTHeR). She focuses on the link between food, sensory research and consumer behaviour to provide a composite mosaic of scientists’ current understanding of sensory qualities and the global consumers’ food choices.