Vision and mission of the Sensory Science and Eating Behaviour group
The Sensory Science and Eating Behaviour group conduct research on how the sensory properties influence calorie selection, eating behaviour, energy intake and metabolism across the life-span.
The goal of our research is to understand how sensory cues can be used to promote healthy food choice and intake behaviours. Sensory Science functions as a bridge between consumer eating behavior, health and well-being.
The SSEB group focuses on all aspects of eating behavior (appetite, food choice, oral processing, food intake, satiation/satiety, and digestion) across diverse consumer and clinical populations. We study barriers to acceptance for healthy and sustainable diets, the influence of sensory signals, oral processing and gastric digestion on satiety and food intake, the development of early food preferences and sensory perception and food preference in health and disease. By understanding how the sensory perception of food properties impact our eating behaviors we develop evidence-based intervention strategies to promote healthy and sustainable eating, while maintaining sensory appeal and keeping food enjoyment at the heart of healthy eating.
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.