Food Sensory Science


Food Sensory Science

Quality has a Taste

The Sensory and Consumer Science Laboratory deals with human perception of food, emotional reactions and behaviour of consumers elicited by food, meals and eating situations. Research and education relate to methods of sensory and consumer science, and aim at food product development, product optimisation, sensory quality management, consumer perception and behaviour.

The core of the Sensory Laboratory comprises eight test booths and a professional kitchen. A trained sensory panel is performing professional analytical testing, whereas in affective-hedonic tests, product-specific consumer panels are involved with a central location or other suitable places. In addition, observational techniques can be applied. An Eye Tracker allows the analysis of gazing behaviour and the pupillary reactions of consumers when gazing at food objects or packaging. This technique can be combined with a face reader, which allows studying the basic emotions displayed by facial reactions.

Contact

Ass. Prof. DI Dr. Klaus Duerrschmid

Adress:
University of Natural Resources and Life Sciences (BOKU)
Department of Food Sciences and Technology
Institute of Food Sciences
Muthgasse 18
1190 Vienna/Austria/Europe

Tel.: (+43 1) 47654-75440
Fax: (+43 1) 47654-75439

klaus.duerrschmid(at)boku.ac.at

Office

Janine Jeroucic 
Tel: (+43 1 ) 47654-75400
Fax: (+43 1) 47654-75439

janine.jeroucic(at)boku.ac.at