Wender Bredie

Wender Bredie


Head of Section for Food Design and Consumer Behaviour at the Department of Food Science, University of Copenhagen, with over 25 years of experience in research and education in the fields of food science combined with sensory, flavour and consumer science. Expert on product perception and food preferences across different age groups and cultures. Member of Departmental leader team 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, NGO's and food/non-food companies worldwide. Academic reviewer for grant proposals and university positions. Strategic development of research and contributed to over 250 scientific presentations at meetings and workshops. Member of the scientific committee for the Pangborn Sensory Science Symposium, the Eurosense meeting, the Weurman Flavour Research Symposium and Flavour and Fragrance Journal. Institutional representative in the European Sensory Network (ESN).

Primary fields of research

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


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

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