We research the flavor of foods. We focus on all sensory properties – the odor, taste, mouth-feel, texture, and appearance. Our scientists study the chemical, physical, and structural-textural properties of foods and their effect on sensory perception.
A key aspect is the correlation of human perception using the latest analytical methods.
Factors that alter the flavor of a food along the production chain to final consumption are investigated. Here we look at the raw materials, contact materials, and all technological and microbial processes (e.g. cooking processes, fermentation). We characterize desired sensory product parameters and also undesired aspects and their causes.