Department of Food Science

Aarhus University Seal
You are here: Department of Food Science Master's Thesis Projects Consumer Science

Consumer Science

Eating enjoyment among diagnosed populations and the relation to food choice

Become part of an emerging research field, aiming to increase the scientific knowledge on eating behaviour amongst people suffering from various diseases

Consumer psychology and sustainable food preferences

Why do some consumers choose sustainable food products while others do not?

Communication strategies for ultra-processed food

Do you want to be involved in the debate about ultra-processed food? Then, this is a project for you

Acceptance of new protein concepts in different countries

This project focuses on understanding cultural differences in acceptance of protein produced using alternative means. The student will be involved in a highly international project running studies in different countries

Generating automated statistical sensory reports using locally run AI models in R

Can AI automate the statistical analysis and reporting of sensory data? In this project, you will explore how locally run AI models can turn statistical output into clear, meaningful sensory reports—and investigate how to make this process reliable and reproducible

Customer satisfaction in the food sector

Which features of food products and retail environments matter most for customer satisfaction and market success?

Edamame beans: do all taste the same? Which are most liked by consumers and why?

Would you like to help us profile the metabolomic and sensory architecture of edamame taste for over 200 accessions of Edamame beans? How are they different in their composition and how do they taste? 

Eating is pleasure

Become part of an emerging research field, exploring the subjective nature of what individuals find pleasurable in food related contexts, and study the link to dietary choices and health

Healthy ageing - acceptance of high-protein dairy products among healthy older adults

If you are interested in consumer science and dairy products then this might be the right project for you

Are the national dietary guidelines used in the food service sector?

Do the public food service sector use the national dietary guidelines?

Masking off-flavors in plant-based egg replacers

This project focuses on enhancing the sensory profiles of plant-based proteins to replace eggs in products like cakes and mayonnaise
Revised 31.08.2026
-
Rikke Karlsen