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Research of the Sensory Science and Eating Behaviour Group

The research of the Sensory Science & Eating behaviour group is focused around three research lines. The research of the group is embedded in the Wageningen VLAG Graduate School (research with focus on Biobased, Biomolecular, Food and Nutrition Sciences).

Our research lines

Food structure, oral processing and sensory perception

How do food structure, oral processing and sensory perception (e.g. related to smell, taste, eating rate, satiation/satiety) influence energy intake, diet, and our eating behaviour and how can these processes be acknowledged in interventions to improve healthy eating behavior/lifestyle.

Food-Gut-Brain

How do metabolic signals of the food-gut-brain interplay (e.g. related to sensory aspects, nutritional properties, hormones, digestion, metabolism) influence the physiological and neurobiological responses underlying eating behaviour and how can these processes/mechanisms help us to give more inside on food intake, food choices and eating behaviour to improve health.

Food preferences & eating behaviour across the life-span

How do food preferences and sensory perception develop and play a role in our daily life (e.g. related to food choices, appetite, energy intake, calorie selection) and how can these sensory properties influence healthy food choice and intake behaviours in such way that health and well-being is promoted.