ASSOCIATE PROFESSOR OF APPLIED STATISTICS
Education
1993, Universidad Politécnica de Madrid (UPM), Agricultural engineering
1991, Center International de Hautes Études Agronomiques Méditerranéennes - Institut Agronomique Méditerrenéen de Montpellier (CIHEAM-IAMM), Diplôme de Specialisation Post- universitaire
1993, CIHEAM-IAMM, Ms of Science
1997, Universidad Politécnica de Madrid, PhD Agricultural Engineering
1997, University of Burgundy (France), PhD Economic Sciences
Academic experience
1996 Research Assistant, UPM
2001 Teaching Assistant, UPM
2003-Present: Associate Professor, UPM
Board and committee positions
2013-2015: Academic Secretary of the Department of Statistics and Management Science in Agriculture, UPM
2018-Present: Head of the Departament of Agricultural, Economics, Statistics and Business Management, UPM
2013-2015: Member of the European and Sensory Science Society (E3S) Board
2015-2019: Vice Chair of the European and Sensory Science Society (E3S) Board
2019-Present: Chair of the European and Sensory Science Society (E3S) Board
2010-2016: Founding member and Secretary of the Asociación Española de Profesionales del Análisis Sensorial (AEPAS)
2016-2019: Vice Chair of the Asociación Española de Profesionales del Análisis Sensorial (AEPAS)
2019-Present: Member of the Board of the Asociación Española de Profesionales del Análisis Sensorial (AEPAS)
2006-Present: Member of the “Comité Técnico de Normalización en Análisis Sensorial” (CTN-87) of the Spanish Agency of Standardization (Agencia Española de Normalización) AENOR
Relevant Publications
LAGUNA, L., FISZMAN, S., PUERTA, P., CHAYA, C., TÁRREGA, A. “The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers. Journal of Food Quality and Preference, Vol. 86, 104028, 2020.
MORA, M., ROMERO-ARROYO, E., TORÁN-PEREG, P., CHAYA, C. VÁZQUEZ-ARAÚJO, L. “Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product. Food Research International, 137, 109521, 2020.
MORA, M., LÓPEZ-FONT, G., URDANETA, E., VÁZQUEZ-ARAÚJO, L., COELLO-LAFUENTE, L., CHAYA, C. “Influence of gastronomic improvement of a menu on consumers’ perceived wellbeing in a real context study": International Journal of Gastronomy and Food Science, Vol. 21, 100219, 2020.
MORA, M., DUPAS, A., FERNANDEZ-RUIZ, V., BRIZ, T., CHAYA, C. “Comparison of methods to develop an emotional lexicon of wine: Conventional vs Rapid-method approach”. Journal of Food Quality and Preference, Vol. 83, 103920, 2020.
CRIADO, C., CHAYA, C., FERNANDEZ-RUIZ, V., ALVAREZ M.D., HERRANZ, B., POZO-BAYÓN, M.A. Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting, Food Research International, Vol. 126, 1-9, 108677, 2019.
MORA, M., URDANETA, E., CHAYA, C. Effect of personality on the emotional response elicited by wines. Food Quality and Preference, Vol. 73, 39-46, 2019.
CHAYA, C., CRIADO, C., POZO BAYÓN, M.A., ECHEVARRÍAS-MARCO, A., DUPAS DE MATOS, A. A new index for predicting differences in repeatibility of Time-Intensity curves: Time-Intensity Realiability Index (TI-RI). Journal of Food Quality and Preference, Vol 76, 33-38, 2019.
MORA, M., GIUSSANI, B., PAGLIARINI, E., CHAYA, C. Improvement of an emotional lexicon for the evaluation of beers. Journal of Food Quality and Preference, Vol. 71, 158-162, 2019.
PEREZ-JIMÉNEZ M., CHAYA C., POZO-BAYÓN M.A. Phenolic compounds influence the immediate and prolonged aroma release in the mouth and retronasal aroma intensity during wine tasting. Food Chemistry, Vol 285, 147-155, 2019.
EATON, C., CHAYA, C., SMART, K., HORT, J. Comparing a full and reduced version of a consumer lexicon to measure emotional response to beer. Journal of Sensory Studies, 34:e12481, 1-15, 2018.
YANG, Q., DORADO, R., CHAYA, C. and HORT, J. The impact of PROP and thermal taster status on the emotional response to beer. Food Quality and Preference, Vol. 68, 420-430, 2018.
MORA, M., URDANETA, E. and CHAYA, C. Emotional response to wine: Sensory properties, age and gender as drivers of consumers’ preferences. Food Quality and Preference, Vol. 66, 19-28, 2018.
FERNANDEZ-VAZQUEZ, R., STINCO, C., HERNANZK, D., CHAYA, C., HEREDIA, F., VICARIO, I. Internal preference mapping of milk-fruit beverages: influence of color and appearance on its acceptability. Food Science & Nutrition, 06:27-35. 2018
BEYTS, C., CHAYA, C., DEHRMANN, F., JAMES, S., SMART, K. and HORT, J. A comparison of self-reported emotional and implicit responses to aromas in beer. Food Quality and Preference. Vol. 59,68-60 2017.
CHAYA, C. Chapter 9. Continuous Time Intensity. In: HORT,J., KEMP, S. and HOLLOWOOD, T.: Time-Dependent Measures of Perception in Sensory Evaluation. pp. 237-266. Wiley-Blackwell, Oxford, ISBN: 978-0-470-67138-2, 2017.
DORADO, R., CHAYA, C., TARREGA, A. and HORT, J. The impact of using a written scenario when measuring emotional response to beer, FoodQuality and Preference. Vol. 50, 38-47.Food Quality and Preference.Vol.50 , 38-47, 2016.
DORADO, R., PÉREZ-HUGALDE, C., PICARD, A., CHAYA, C.Influence of first position effect on emotional response. Food Quality and Preference. Vol. 49, 189-196, 2016.
CHAYA, C., EATON, C., HEWSON, L., FERNÁNDEZ-VÁZQUEZ, R., FERNÁNDEZ, V.,SMART, K. and HORT, J. Developing a reduced consumer-led lexicon to measure emotional response to beer. Food Quality and Preference.Vol. 45, 100-112, 2015.
CHAYA, C., PACOUD, J., NG, M., FENTON, A. and HORT, J. Measuring the emotional response to beer and the relative impact of sensory and packaging cues. Journal of the American Society of Brewing Chemists.Vol. 1, 49-60, 2015.
CHAYA, C., GUERRERO, L., CLARET, A., DORADO, R., VARELA, A.¿Cuánto está dispueto a pagar el consumidor? Efecto de las innovaciones en productos tradicionales: subastas experimentales aplicadas a jamón serrano. Editorial: EAE Editorial Académica Española, 61 p. ISBN: 978-3-8473-6515-0. 2014.
ANDÚJAR-ORTIZ, I., CHAYA, C., MARTÍN-ÁLVAREZ, P.J., MORENO-ARRIBAS, M.V. and POZO-BAYÓN, M.A.Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines. International Journal of Food Properties, Vol. 17 (5), 987-1001, 2014.
FERNÁNDEZ-RUIZ, V.,CLARET, A. and CHAYA, C. Testing a Spanish-version of the Food Neophobia Scale. Food Quality and Preference. Vol. 28. 222-225, 2013
NG, M., CHAYA, C. and HORT, J. Beyond Liking: Comparing the Measurement of Emotional Response using EsSense Profile and Consumer Defined Check-All-That-Apply Methodologies. Food Quality and Preference.Vol. 28. 193-205, 2013
NG, M., CHAYA, C. and HORT, J. The influence of sensory and packaging cues on both liking and emotional, abstract and functional conceptualisations.Vol. 29. 146-156, 2013
NG, M., LAWLOR, J.B., CHANDRA, S., CHAYA, C., HEWSON, L. and HORT, J. Using Quantitative Descriptive Analysis and Temporal Dominance of Sensations analysis as complementary methods for profiling commercial blackcurrant squashes. Food Quality and Preference. Vol. 25. 121-134, 2012
YÉRAMIAN, N., CHAYA, C. and SUÁREZ LEPE, J.A.L-Malic Acid Production by Saccharomyces spp. during the Alcoholic Fermentation of Wine (1). Journal of Agricultural and Food Chemistry.Vol. 55(3), 912-919, 2007.
FERNÁNDEZ-RUIZ, V., SÁNCHEZ-MATA, M.C., CÁMARA, M., TORIJA, M.E., CHAYA, C., GALIANA-BALAGUER, L., ROSELLÓ, S. and NUEZ, F.Internal quality characterization of fresh tomato fruits.HortScience.Vol.39 (2), 339-345, 2004.
CHAYA, C., PEREZ-HUGALDE, C., JUDEZ, L., WEE, C.S. and GUINARD, J.X. Use of the STATIS method to analyse time-intensity profiling data.Food Quality and Preference.Vol.15 (1), 3-12, 2003.
Other Publications
MORA, M. y CHAYA, C. Capítulo 6. Respuesta emocional. Asociación Española de Profesionales del Análisis Sensorial, 15 p., Under review.
CURT, M.D., SANZ, M., MAURI, P.V., PLAZA, A., CANO-RUIZ, J., SANCHEZ, J., AGUADO, P.L., CHAYA, C., FERNANDEZ, J. Effect of water regime change in a mature Arundo donax crop under a Xeric Mediterranean climate. In: Biomass and Bioenergy. 2018
CHAYA, C., MORA, M. Vino y emociones: una mirada sobre el impacto del perfil sensorial en la respuesta emocional del consumidor. In: Revista de Enología Científica y Profesional ACENOLOGÍA. 7p, 2018
VALLANO, M. y CHAYA, C. Capítulo 4. Tipos de Pruebas de Análisis Sensorial. In: CORDERO, G.A. : Análisis Sensorial de los Alimentos. pp. 155-183. AMV Ediciones, Madrid, ISBN: 978-84-945558-4-8, 2016
JANUSZEWSKA, R., METTEPENNINGEN, E., MAJCHRZAK, D., WILLIANS, H.G., MAZUR, J., REICHL, P., REGOURD, A., JUKNA, V., TAGARINO, D., KONOPACKA, D., KACZMAREK, U., JAWORSKA, D., WOJTAL, S., SABAU,M., COFARI, A., TOMIC, N., KINNEAR, M., De KOCK, H.L., CHAYA, C., FERNANDEZ-RUIZ, V., BRUGGER, C., PEYER, l., ALDREDGE, T.L, and VALENZUELA-ESTRADA, M. Regional Embeddedness Segments Across Fifteen Countries. Journal of Culinary Science & Technology, Vol. 11 (4), 322-33, 2013.
GUERRERO, L., CLARET, A., CHAYA, C., FERNÁNDEZ-RUIZ, V., ROMERO, E. and VIEJO, J.La cultura del aceite de oliva en España. Revista de Fruticultura. Nº 24, Especial 2012, Olivicultura, 2012
CALLEJO, M.J., BUJEDA, C., RODRÍGUEZ, G. and CHAYA, C. Alveoconsistograph evaluation of rheological properties of rye doughs.Spanish Journal of Agricultural Research.Vol. 7(3), 638-644, 2009.
CALLEJO, M.J., APARICIO. E., RODRÍGUEZ, G. and CHAYA, C. Sensory consumer tests and instrumental evaluation of healthier oat breads.Online Supplement to Cereal Foods World.Vol. 54, 25-25, 2009.
JÚDEZ, L., CHAYA, C., de MIGUEL, J.M. and BRU, R.Stratification and sample size of data sources for the agricultural mathematical programming models. Mathematical and Computer Modelling. Vol. 43, 530-535, 2006.
PERDIGONES, A., GARCÍA, J.L., PASTOR, M., BENAVENTE, R.M., LUNA, L., CHAYA, C. and DE LA PLAZA, S.Effect of Heating Control Strategies on Greenhouse Energy Efficiency: Experimental Results and Modelling. Transactions of the ASABE.Vol. 49 (1), 143-155, 2006.