We do research on food matter. We bridge fundamental and applied approaches to understand food matter from physical, chemical, sensory, consumer and culinary perspectives, and how these aspects are connected, with a view towards enhancing the taste, health, and sustainability properties of foods. Our goal is to understand how food materials are structured and how this affects their properties both before, during, and after consumption, relating food properties with sensory and consumer evaluations.
We offer expertise across three core research domains:
Our research infrastructure combines advanced instrumental measurements, including detailed analysis of food structure, texture, and chemical composition of taste and flavor compounds, with elaborate sensory evaluations and consumer assessment. We leverage machine learning techniques to establish intricate connections between quantitative food analysis and sensory experiences, creating a comprehensive understanding of food at multiple scales.
By bridging molecular insights with sensory perception and consumer behavior, we aim to uncover the complex relationships that define food quality and preference. Our integrative research contributes to the development of more enjoyable, innovative, and sustainable food products, technologies, and culinary practices.
Driven by an interdisciplinary spirit, we actively engage with partners across academic institutions, industries, and culinary practitioners. We continuously push the boundaries of food science and technology, transforming fundamental scientific understanding into practical innovations that reshape our relationship with food.
We are always looking to connect with talented and curious collaborators. Whether you are a researcher, student, industry professional, or simply passionate about food science, we welcome your interest. Please reach out to discuss potential collaborations, research opportunities, or to learn more about our work and our team.
