The section has broad expertise in sensory and consumer science with applications in food product development and optimization. Our long-term goal is to understand how people experience and behave towards food and beverages, and to apply this knowledge to the design of healthy and sustainable foods of the future.
All research in this area is related to ongoing programs on health and sustainability, such as the EU Farm to Fork strategy (part of the EU Green Deal) and the Danish Grøn Omstilling.
As an example, recent and ongoing projects have focused on reducing households’ food waste, improving intake of fruit and vegetables, working with converting side streams from meat processing into value-added products, and improving the nutritional content of food products targeted at vulnerable demographics.
All research in this area is related to ongoing programs on health and sustainability, such as the EU Farm to Fork strategy (part of the EU Green Deal) and the Danish Grøn Omstilling.
As an example, recent and ongoing projects have focused on reducing households’ food waste, improving intake of fruit and vegetables, working with converting side streams from meat processing into value-added products, and improving the nutritional content of food products targeted at vulnerable demographics.
