Maintaining
Sweetness
Perception

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Reseach Areas

The research area sensory perception include meassuring the effect on sweetness perception and acceptance by:

• Taste-taste interactions
• Cross modal interactions caused by food
factors (such as effect of texture, volatile compounds and colour)
• Consumer segmentations
• Cross cultural differences

Reseach Areas

The research area psychology include meassuring the effect on sweetness perception and acceptance by:

• Cross modal interactions caused by non-food factors such as (Packaging design, sounds and music)
• Consumer segmentations
• Cross cultural differences

Reseach Areas

The research area physiology include measuring the variables:

• Blood glucose response level
Insulin level
• EEG meassurements

News


IFOOD opening
InnoSweet participated in the opening of the new iFOOD center at Aarhus University with a poster and...

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Food Festival 2017
InnoSweet participated in Food Festival 2017 (www.foodfestival.dk) where we did several consumer...

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Aim of the
InnoSweet project

An integrated perceptual, psychological, and physiological approach for maintaining sweetness perception via sugar replacement and reduction for value added healthy beverage applications