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
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
The research area physiology include measuring the variables:
• Blood glucose response level
Insulin level
• EEG meassurements
Participation in the Nordic Gastronomy Celebration in Aarhus
InnoSweet participated in the Nordic Gastronomy Celebration in Aarhus in relation to the MICHELIN...
Partnerskaber for en bæredygtig fremtid
InnoSweet participated in the conference "Partnerskaber for en bæredygtig fremtid -om FNs 17...
An integrated perceptual, psychological, and physiological approach for maintaining sweetness perception via sugar replacement and reduction for value added healthy beverage applications
