The science teams focus is understanding food quality and perception via a synergy of multisensory human food analysis, experimental psychology and cognitive neuroscience, in the design and development of high quality, better-tasting, more stimulating, more memorable, and healthier food and drink experiences. We work with different product categories across the food chain, from primary production, via a specific focus on post-harvest quality, to food processing and on to eating and retailing scenarios with the consumer.
Our outcome areas are determination of the sensory and physiological effect of the intake of food products and constituents in relation to human health with a specific focus on, e.g. sensory specific satiety, sweetness reduction, dietary protein enhancement, lipid reduction and substitution. Enhancing knowledge about the ways in which variation in foods, contexts and individuals affect consumers’ attitudes, hedonic eating experience and intake. Plus the effects of post-harvest conditions on product physiology, color, aroma, flavor, and taste compounds as well as effects on texture and shelf life of plant based food products.
Methodologies include the application, development and evaluation of unique approaches to measure and analyse food properties based on human perception from a mind and mouth perspective. FQS has a professional; trained and tested sensory panel and a ISO-approved sensory laboratory. Qualitative and quantitative consumer studies are utilised to elucidate consumers’ reactions to foods before and after food intake and with repeated use. Core to FQS is the synergy of human sensory measurements with instrumental techniques e.g. GC-MS and LC-MS. Specific post-harvest quality infrastructure includes cold store facilities, 20 controlled and modified atmosphere storage chambers, gas mixing board, cooling cabinets, ethylene sensor for continuous determination of ethylene, gas-chromatographic equipment to determine volatile components, and equipment for multispectral, non-destructive analysis of quality.
Professor Derek V. Byrne, Tel. +45 8715 8394, DerekV.Byrne@food.au.dk
Aarhus University, Department of Food Science, AU Aarslev, Kirstinebjergvej 10, Dk-5792 Aarslev.