The overall objective of SafeConsume is to Reduce health burden from foodborne illnesses. The ambition is to initiate a new and broader approach in future research, innovation, education and food safety policy, widening the space of opportunities for improving food safety.

Small and large food producers now have the opportunity to employ new, fast methods to determine which products should make it to market.

A consumer survey in France, Germany, Great Britain and Italy shows that most people don’t know what is meant by “organic fish”.

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.

Insight create innovation opportunities. This implies to be in the forefront of the development, and to create innovative solutions from consumer needs and wishes not yet completely understood and acknowledged.

In this project the goal is to develop a new fish spread product from high-grade cuts of mackerel and salmon raw material.

Innovation in food is only possible if we know what consumers want. We carry out consumer research based on the sensory perception of food, or in other words, how we experience food through our senses.