How sensory science influences consumer health and sustainable food choices

Celebrating 30 years of sensory science at UCPH FOOD and beyond

Photo: Jakob Helbig

UCPH FOOD ALUMNI AND FRIENDS: Join us for an engaging afternoon, where we explore the science behind the pleasure of foods and drivers for food consumption, spanning from healthy eating across all ages to challenges in sustainable eating. The event is free and will provide a platform for networking, learning, and collaboration among food science professionals.

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This event celebrates a sensory transformation in Denmark. Over the past 30 years, we at UCPH FOOD have been a part of culinary successes, food innovation and startups, and we have contributed to slow changes in the Danish food culture. We have kept focus on the science behind the pleasure of foods and drivers for food consumption. Today we look at sensory science still at the heart of successes in food science and nutrition and its bright future.

A look at the history of sensory science at UCPH FOOD

Sensory science at UCPH FOOD started as an academic discipline at “Mejeri- og Levnedsmiddelinstituttet” (a part of the then Royal Veterinary and Agricultural University) in 1996. At that time the mission was to get the Danish food industry familiar and comfortable with implementing sensory testing methodology in their product development programs. This with the view that technological innovation in food companies combined with focus on high sensory product quality would be a winning formula for the competitiveness of the Danish food and agricultural sector.

Later the sensory research at UCPH FOOD took a broader perspective including the study of sensory drivers for consumer acceptance and food innovation to contribute to healthy choices for specific consumer groups. Especially acceptance learning in children and creating appetizing food for older adults were in focus. Today, we also have many projects focusing on sensory qualities and acceptance of plant-based foods.

Program

13:40-14:00 Arrival and coffee

14:00-14:10 Welcome
Colin Ray, Head of Department, UCPH FOOD; Chair: Wender Bredie, Professor of Sensory Science, UCPH FOOD

Session I: Sensory science and health

14:10-14:30 Healthy food choices in children
Annemarie Olsen, Head of Department and Professor, Department of Psychology, UCPH

14:30-14:50 TBA

14:50-15:10 Appetising foods for an aging population 
Wender Bredie, Professor, UCPH FOOD

15:10-15:30 Break

Session II: Sensory science and sustainable consumption

15:30-15:50 Sustainable food consumption: Where are consumers today? 
Janice Wang, Associate Professor, UCPH FOOD

15:50-16:10 Sensory challenges for mitigating off-flavours in plant ingredients 
Ching Yue Chow, Postdoc, UCPH FOOD

16:10-16:30 Culinary success factors for sustainable consumption 
Meltem Bayrak, Postdoc, Spora and Mads Bjørnvad, Chief Scientific Officer, Spora

16:30-17:00 Closing, drinks and snacks


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