Sensory perception and consumer insight
The goal of our research into sensory perception and consumer experience is to develop healthy and tasty food. The areas we study include the learning mechanisms by which food is accepted and how sensory properties influence the sensory experience and feeling of satiety.
We produce research-based knowledge into how sensory strategies and consumer insight can contribute to establishing a healthy and tasty diet in the population, and we are international leaders in the field of understanding consumers’ experience and sensory perceptions of food in various contexts. We examine, among other things, how various learning mechanisms, such as exposure to different foods at an early age and variation in diet, influence the acceptance of food.
Through the years, Nofima has built up solid expertise in consumer studies. This expertise, together with in-depth knowledge about the sensory experience of food and relevant measurement methods, is necessary to understand the choices consumers make and their eating habits. This is knowledge that the food industry needs, to develop healthy and tasty products. In this context, our scientists are concerned to combine the use of Norwegian raw materials and food traditions with impulses from beyond our borders including consumers’ demands for meals solutions adapted to the needs of the individual.
It is important within consumer-oriented research to gain knowledge about the various segments in the market, and our scientists study how targeted product communication can contribute to the selection and acceptance of healthy food.