Sensory Science

Designing virtual eating experiences that enhance sensory and consumer perception

Want to design new virtual reality eating experiences?

Can AI mimic human responses in online food consumer surveys?

Can AI convincingly answer consumer surveys? This project compares verified human responses with AI-generated responses, with and without respondent characteristics, to examine how closely large language models can mimic consumer answering behaviour and whether such responses can be detected

New Texture Metrology Development for Food Stuffs

Texture metrology development bridged to sensory attributes

Developing R Tools for sensory study designs

This project combines sensory science, statistics, and coding to create robust study designs for consumer and descriptive analysis

Deciphering juiciness of burgers with legume ingredients from NMR relaxometry

How much liquid that is expelled from a food during chewing will determine how juicy the food is perceived? Can insights be used to design new foods with optimized texture and juiciness?

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

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?

Implicit methods to measure consumers acceptance of food

Which methods can measure consumers’ acceptance of food and drinks?

The experience of changing your diet

In order to achieve a deeper understanding of how to succeed with dietary changes, research is needed exploring the process of dietary behavior changes; including motivational factors, barriers and strategies to overcome the barriers

Investigating kokumi sensations in plant-based foods

Explore how kokumi might enhances the sensory profile of plant-based cheese imitations

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

Assessing the eating experience with biometric technologies

What do we really think about the food we eat?

Mechanisms of human taste interactions

Are you interested in combining sensory science with human physiology to understand the underpinning mechanisms for taste-taste interactions?

Quantity vs. quality in consumer research data

If you are interested in contributing to the development of methods and data quality by researching which is the best way to source information from consumers, this is your project

Unfamiliar foods - how to increase acceptance

This project focuses on identifying and testing activities to boost acceptance and adoption in consumers’ diets

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