Multidisciplinary food research
The Food Quality Perception & Society (FQS) Science Team at Aarhus University explores food quality and perception through multisensory human food analysis, experimental psychology, and cognitive neuroscience. Our goal is to design high-quality, better-tasting, more stimulating, and healthier food experiences across the food chain, from production to consumer interactions.
FQS investigates the sensory and physiological effects of food intake on human health, focusing on sensory-specific satiety, sweetness reduction, dietary protein enhancement, and lipid reduction. We examine how variations in foods, contexts, and individuals shape attitudes, eating experiences, and intake.
Advanced Research Platform
FQS applies and develops unique methodologies to measure food perception, integrating sensory evaluations, consumer studies, and instrumental analysis. Our ISO-approved sensory lab, trained panel, and access to fMRI, EEG, endocrinology, and nanoscience enable cutting-edge, multidisciplinary food research.
