Helene Christine Reinbach

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My major research interest is focused on the promotion of sustainable diets and food systems drawing on my research experiences within the fields of public health nutrition, sensory and consumer science. I have recently been working on developing novel strategies to increase the meal experience  for people with smell loss and for elderly people. I am currently working on the EU project HealthFerm investigating the consumer perception and acceptance of plant-based innovative fermented foods and meals, hoping to promote a green dietary transition in Europe.

Research Areas

- Public Health and health promotion

- Consumer behaviour (especially children and elderly)

- Sensory Science (the trigeminal sense, the sense of smell)

- Sensory perception and appetite regulating effects of bioactive components

- Food waste

 

Methods

- Interventions (in local communities)

- Health campaigns (e.g. mass media campaigns)

- The Supersetting approach

- Surveys

- ”Mixed method” evaluation (e.g. action research, controlled intervention design)

- Sensory testing (Time-intensity, Profiling, Odour test kits)

- Meal studies to measure acceptance energy intake and appetite

 

Teaching 

I am Head of Studies for the Food Innovation and Health Master Programme. I teach at the following courses.  

- Meal Systems and Technology (MSc, 7.5 ECTS)

- Food and Meal Consumer Reseach (MSc, 7.5 ECTS)

-  Determinants of Food Consumption (MSc, 7.5 ECTS)

- Supervision within Food Innovation, Public Health, Sensory and Consumer Science (BSc theses, MSc theses, and projects outside of scope).