My research core focuses on the role of the senses in the design of product (experiences) to encourage healthier/more sustainable behaviours. For this purpose I investigate new ways to understand consumers’ food preferences and motivations, both explicit and implicit. In my research I integrate the sequence from “theory informed product design” to desirable societal impacts by looking into the connecting mechanisms between multisensory signals from products and its surroundings to evaluative and behavioural measures.
My projects are funded by national organisations and EU projects (YPACK, ToNoWaste), though I also collaborate frequently with industry. Currently I'm the Chair of the European Sensory Network and Vice-Chair of the European Sensory Science Society.
I'm also coordinator of two MSc courses at the interface of food technology, nutrition, and consumer behaviour at WUR, and I'm often lecturing at other institutions abroad.