Sensory Science

Designing virtual eating experiences that enhance sensory and consumer perception

Want to design new virtual reality eating experiences?

Composite bread with barley flour

Can barley flour be used for bread production?

New Texture Metrology Development for Food Stuffs

Texture metrology development bridged to sensory attributes

Consumer science and public engagement: how cities create access to more sustainable foods

How do cities create access to more sustainable foods?

Consumer behaviour, public engagement and co-creation for a sustainable food-packaging ecosystem

How can understanding consumer behaviour, public engagement and utilising co-creation lead to a more sustainable European food-packaging ecosystem?

Sensory quality and consumer acceptance of poultry products from a novel sustainable prod. system

Opportunity to conduct sensory analyses, using the professional sensory panel at Dept. of Food Science, and run consumer tests to explore their acceptance of the new poultry product produced in a novel organic sustainable system

Sensory characteristics of sustainably sourced green proteins for food applications

Interested in participating in a collaborative project exploring the sensory characteristics of alternative green proteins and evaluate their potential in food applications?

Impact of ingredient on sensory perception and instrumental analysis in plant-based products

Are you interested in understanding the impact of ingredient of plant-based product on sensorial and consumer experience?

Fast methods on the sensory profiling of “green” food product alternatives

Interested in contributing to the development of fast sensory profiling methods with high industrial and product development applications? Then this is your project

Awareness of bodily sensations and the sensory eating experience for healthier food behaviour

In this project, you will elucidate how populations differ in their capabilities to sense sensory stimuli and appetite sensations, clarify strategies to ease perception and support healthy eating behavior

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

Perception and liking of texture

Are you interested in sensory science and more specifically about perception of food texture?

Acceptance of new protein concepts in Europe, Asia and Africa

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 EU, Asia and Africa

Taste interaction in coffee

How does the acidity of lighter roasting in coffee affect sensory perception?

Assessing the eating experience with biometric technologies

What do we really think about the food we eat?

Investigating consumers’ perception and consumption of fat and sweet beverages

Are you interested in consumer science and how it is related to product development of ‘light’ beverages with reduced sugar content that can impact consumers’ health status?

Unfamiliar foods - how to increase acceptance

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

The performance and perception of future sweeteners

Which sweeteners are the most promising for replacing sugar in food and beverages from a food quality and consumer perspective?

Human perception of taste interactions in dairy products

Are you interested in combining product development and sensory science with human physiology in order to understand the underpinning mechanisms for taste-taste interactions? Then this master project is perfect for you

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

Mechanisms of human taste interactions

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

Revised 13.02.2024

Rikke Karlsen