Explore how kokumi might enhances the sensory profile of plant-based cheese imitations. This project delves into the interactions between kokumi, taste, and fat, combining innovative techniques and sensory evaluations to improve consumer acceptance

The shift towards sustainable plant-based diets poses challenges in meeting consumer expectations for sensory properties of plant-based products that mimic the animal-based counterparts. This project focuses on kokumi, a novel sensory sensation that enhances taste elements like umami and salt, increasing mouthfulness — sensory qualities often lacking in plant-based foods.

In this master project, the student will explore the role of kokumi in plant-based cheese imitations or model matrices, studying its interactions with tastes and other sensations using sensory and/or consumer methods.

This project integrates sensory science and consumer research, providing valuable insights into improving the sensory appeal of plant-based products.