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Sensory and Consumer Validation

Platform coordinator: Derek V. Byrne


Research under this platform will include:

  • Study consumer preference and behaviour towards acceptance and choice of food produced by new, innovative production systems
  • Understanding and documenting the format of foods that meet the needs and expectations of consumers for convenience foods
  • Explore the impact of minimal processing on sensory quality and consumer acceptance
  • Investigate the ability to increase satiety of natural and convenience foods
  • Understanding the consumer trustworthiness of existing and new formats of convenience foods