The consumption of vegetables has increased over the last years, but the sales of cruciferous vegetables (Brassica, cabbages) has been stagnant. Increased awareness of taste can increase sale of cabbage.

It's not only farmed salmon that eat salmon feed. Saithe and other wild fish that search for food in the ocean can be tempted to enjoy an easy meal outside the salmon cage. Here, some of the feed that is fed to the farmed fish gets through the net wall with the water currents and is an easy catch for hungry wild 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.

A new research project will focus on the taste and aroma in ham products. In this work we will improve slicing and packaging technologies for hams, to increase the perception of freshness of the products over a longer period of time.

There is a large potential for a better health in the population by improving diet and dietary behavior. It is particularly important to facilitate a healthy and varied diet for children and adolescents, as food habits and behaviors are established at an early age.

Knowledge about the sensory properties of products is necessary for successful product development. We carry out sensory analysis with our professional sensory panel and with naive panels.

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.