The Sensory Science group is headed by Professor Wender Bredie and has a staff of 20 people with three associate professors, one affiliated professor and one professor emeritus.

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.

Research

Our research programme is divided into three main area: i) Food perception and sensory identity; ii) Food preference and acceptance; iii) Physiology of food behavior. Read about research. 

Education

We provide sensory education at all academic levels. Read about education.