Sensory Science and Eating Behaviour Group
Understanding how sensory properties influence food choice, intake and health. Sensory science functions as a bridge between consumer, food, eating behaviour, health and well-being. The main research challenge of the Sensory Science and Eating Behaviour group is to better understand eating behaviour from a sensory, physiological and psychological perspective.
Education
We contribute to several bachelor and master programmes.
Forthcoming course – the Age of Pleasure
Our publications
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Shear-Induced Phase Separation in Aqueous Polymer Solutions: Temperature-Sensitive Microgels and Linear Polymer Chains
Macromolecules (2003), Volume: 36, Issue: 23 - ISSN 0024-9297 - p. 8811-8818. -
The challenge to increase physical activity in school-age children: the pilot study 'its time to move'
In: 9th European Nutrition Conference - Basel: Karger - p. 557-557.