Aarhus University logo
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
Why do some consumers choose sustainable food products while others do not?
Do you want to be involved in the debate about ultra-processed food? Then, this is a project for you
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
Become part of an emerging research field, aiming to increase the scientific knowledge on eating behaviour amongst people suffering from various diseases
Which features of food products and retail environments matter most for customer satisfaction and market success?
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?
The student will get the opportunity to run consumer tests to explore their acceptance of the new poultry product produced in a novel organic sustainable system
If you are interested in consumer science and dairy products then this might be the right project for you
Do the public food service sector use the national dietary guidelines?
This project focuses on enhancing the sensory profiles of plant-based proteins to replace eggs in products like cakes and mayonnaise
