Nutrition, sensory evaluation, consumer science
Human nutrition behaviour is, to a large exent, determined by sensory perceptions that arise during consumption of foods. Sensory science basically deals with properties of foods that are perceived by the human senses. There are a large number of procedures abd methods to determine, to verbalize and to quantifiy these perceptions. In many case, however, the respective results depend on the method of choice, and on the interpretation of the statistical evaluation.
Our work therefore focuses on the applicability of sensory methods and their statistical evaluation, but we also consider influences on food choice, and the potential of functional food ingredients and that of energy- and nutritionally optimised foods. Therefore we cooperate with colleagues from marketing, psychology, food chemistry, and medicine.
Please review our current and completed research projects here.
Research projects Nutrition, sensory properties and consumer science