Physical and sensory properties of food and consumer science
Physical and sensory properties of food and consumer science
Our group studies the physical and sensory properties of foods to find out how they are related to quality, perceptions and acceptability to consumers.
We try to develop new formulations through an understanding of the contribution that each ingredient/component makes to the food's rheological, thermal and mechanical properties and the relations between these and its structure. We investigate the technological functionality of ingredients, the changes that take place during different types of processing and storage, and their relation to sensory properties.