Sensory Science and Eating Behaviour Group

Understanding how sensory properties influence food choice, intake and health. Sensory science functions as a bridge between consumer, food, eating behaviour, health and well-being. The main research challenge of the Sensory Science and Eating Behaviour group is to better understand eating behaviour from a sensory, physiological and psychological perspective.

Current projects


The mission of the chair group is to “understand the motivational and perceptual aspects of food consumption to improve health and well-being by promoting healthy and sustainable food choices, eating behaviours and dietary patterns”.

More about our vision and mission