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Food Quality Perception & Society - Projects

Food Quality Perception & Society


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  1. Better quality management of root crops with innovative washing techniques before retail supply (KvaliRod)

    Merete Edelenbos, Justyna Wieczynska & Ulla Kidmose

    The aim of this project is to prolong shelf life of root crops in the supply chain by use of innovative washing and decontamination techniques before packaging for retail supply.
    There are increasing challenges with the shelf life of packaged, organic and conventional root crops because of rotting following washing and brushing of the roots before packaging. Carrots may get slightly superficial black spots and become slimy due to growth and proliferation of microorganisms. This restricts export to far-distance countries such as China, where there is a high demand for organic products. Root crops in itself have a long shelf life but washing and polishing after harvest and storage at room temperature in plastic materials in retail stores limits the shelf life. The primary output of this project is to reduce tissue wounding during washing and brushing, to develop and test the hot water treatment method as an environmentally friendly and gentle decontamination technique and to explore the possibilities of using naturally antimicrobial compounds e.g. thyme oil for the washing of root crops. We expect that new innovative techniques will reduce food waste by 5% in retail and 30% by consumers. From a societal point of view, it will reduce climate change and improve resource utilization. Improved quality and longer shelf life will increase customer satisfaction and improve the market power of the Danish root crop sector through increased production, higher efficiency and more export.
    Funding: Green Development and Demonstration Program (GUDP) under the Ministry of Environment and Food of Denmark.
    Collaborators: Limfjords Danske Rodfrugter, Gl. Estrup Gartneri A/S, Cabinplant A/S, SOBEC EMEA ApS, Airvention ApS, GASA Odense Frugt-Grønt a.m.b.a., ISI Food Protection ApSDescription


  2. Sound and flavour in the brain: Modelling auditory influences on food perception and eating behavior

    Qian Janice Wang, Derek V. Byrne, Line Ahm Mielby, Danni Peng-Li, Signe Lund Mathiesen, Henrique Fernandes & Patricia Alves da Mota

    Eating is perhaps the most life-critical multisensory experience we encounter on a daily basis. However, the contribution of information from particular sensory modalities, especially sound, has been widely neglected and under-exploited in answering the essential question of why people eat what they do.
    This unique interdisciplinary project aims to enable a major paradigm shift in our understanding of fundamental neural mechanisms of audition and food perception, by uncovering how sound can influence the brain's encoding of flavour and food reward, as well as our subsequent eating behaviour.
    The research goal is to uncover how sound can influence the brain's encoding of flavour and food-related reward by combining psychological, neurological, computational, and sensory research methods. With this novel and cross-boundary approach, we intend to make substantial contributions to our knowledge of how the brain integrates information across various sensory modalities to form people’s cognitive and emotional responses to food. Equally significantly, by introducing sound as a novel tool to nudge healthy food choices and eating behaviour at home as well as in key public eating environments, results from the project could help to mitigate the current diet-based publish health crisis world wide.

    Funding: Faculty of Science and Technology AU Start Grant

    Collaborator: Crossmodal Research Laboratory, University of Oxford, UK; Department of Computer Science, York, St John University, UK; Music in the Brain CoE AU; Centre of Art and Science, Universidad de Tres de Febrero, Argentina; Department of Marketing, Norwegian Business School, Norway.


  3. Satiation and healthy eating

    Barbara Vad Andersen & Derek V. Byrne

    This post doc project is connected to the SDC Food and Health research theme. The project aims to:
    • further develop and strengthen the collaboration and research activities conducted among the Sino-Danish Food & Health theme members, and
    • ensure that research conducted within the theme is communicated among its members

    More specifically, the objectives are: a) to organize DK-CN collaborative research activities within the Food and Health research theme that will lead to INNOVATIVE RESEARCH of the HIGHEST STANDARDS. Further, b) to organize communicative activities for theme members that will ensure KNOWLEDGE EXCHANGE and INSPIRE to NEW COLLABORATION among the Food and Health theme members. Activities planned to meet the two objectives are described in more detail below.Description