Wender Bredie

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Head of research group Sensory Science and Consumer Behaviour at the Department of Food Science, University of Copenhagen, with over 30 years of experience in research and education in the fields of food science combined with sensory, flavour and consumer research. Expert on product perception and food preferences across different age groups and cultures. Former member of Departmental leader team (2003-2021) contributing to vision, research strategies, implementation and development of departmental infrastructure. Engaged in sensory science learning programmes at BSc, MSc and PhD levels as well as training for companies. Advisor and collaboration partner with public research institutions, food/non-food companies worldwide. Academic reviewer for funding programmes, proposals, projects and university positions. Strategic development of research and contributed to over 300 scientific presentations at meetings and workshops. Member of the scientific committee for the Pangborn Sensory Science Symposium and the Weurman Flavour Research Symposium. Institutional representative in the European Sensory Network (ESN) from 2007-2020.

Primary fields of research

• Analytical sensory evaluations of foods
• Food preferences in a lifespan and cultural perspective
• Understanding flavours in foods
• Food texture perception
• Correlation between sensory perception and instrumental analysis

Teaching

• Sensory Evaluation of Foods (BSc and MSc, Course responsible)
• Raw materials (BSc, Lecturer)
• Ageing and Nutrition (MSc, Lecturer)
• Aroma: The chemistry behind odour (MSc, Lecturer)
• Beer and Wine Production (MSc, Lecturer)
• Sensory Evaluation and Food Preferences (Biennial PhD Course, Organiser and responsible)