The sensory science group aims to provide a scientific basis for understanding sensory food quality, food choice and acceptance and to offer research based teaching.

The overall activities aim to contribute to knowledge and expertise relevant for improving the sensory quality of products and meals and promoting health through the enjoyment of food.

Sensory Science has its roots in the sensory evaluation of foods, and in applying multivariate data analysis tools for the evaluation of trained panel and consumer test results.

The group also works on fundamental aspects of physiology (satiety mechanisms, olfactory adaptation, flavour release) and psychology (memory, preference, and habit formation) and their connections with human nutrition and meal design.

We provide sensory education at all academic level, please see 'Facts'