By investigating how people experience food, beverages, and other products, we aim to understand the drivers behind consumer habits and decision-making. Our research generates knowledge to guide product development and innovation, with a particular focus on supporting the design of healthier and more sustainable foods for the future. We work at the intersection of sensory perception, consumer behavior, and product characteristics—always seeking to bridge the gap between scientific insight and practical application.
Our expertise spans both analytical and consumer sensory methods. We conduct studies using trained sensory panels for detailed product profiling, as well as large-scale consumer tests to capture preferences and real-world responses. Our work includes both static and dynamic sensory evaluation techniques, allowing us to measure not only the absolute intensity of sensory attributes but also how perceptions change over time during consumption. We also have strong expertise in rapid sensory evaluation methods, offering flexible and efficient approaches tailored to different industrial needs.
A key part of our research is exploring the relationships between sensory data and instrumental measurements. We apply statistical methods such as preference mapping and response surface methodology to understand how product composition and processing influence sensory properties and consumer acceptance.
Finally, we place a strong emphasis on individual differences in sensory perception and preference. We have a special interest in investigating variations in taste physiology (such as sensitivity to bitter compounds), as well as psychological traits (such as food neophobia) that influence food choices and behavior. This enables us to generate deeper insights into why products succeed or fail with different consumer segments.
Our main research streams within sensory and consumer science include:
- Sensory evaluation of food and non-food products
- Sensory-instrumental relationships and predictive models
- Consumer-driven innovation in food and beverages
- Acceptance of new products and technologies
- Individual differences in sensory perception, taste physiology, and psychological drivers of preference
Group members: