Cross-disciplinary approach
The section Design and Consumer Behavior works with integrated approaches to food design, innovation, and various groups of consumers and consumer responses. The group consists of scientists with cross-disciplinary approaches and backgrounds from natural sciences and technology as well as in sensory and behavioural sciences.
With the recent inclusion of the Nordic Food Lab, scientific staff interacts with creative foodies and chefs to stimulate creativity in research and education or in collaboration with producers, municipalities and the public at large.
Innovation for sustainable and healthy foods
Central to the research is the awareness that future food needs to become more sustainable from production and the perspective of provision and consumption habits. The research programme thus addresses creative innovation along the food production chain and the design of sustainable healthy foods and meals for consumers groups with different needs.
