Sense Lab
About this group
Group information
The idea to further make investment in the sensory laboratory (SENSE LAB) at the department of Hospitality, Culinary Arts and Meals Science, campus Grythyttan, is to develop the infrastructure at the university with a platform for research and collaboration within the area of sensory science in a context of Gastronomy..
The main purpose of SENSE LAB is to conduct state-of-the-art sensory research from an interdisciplinary perspective such as basic research in complex meal and multisensory settings. To use well-established sensory methods and to take initiative for method development within the area.
Expected results and impact, to contribute to more healthy eating habits through enhancement and awareness of multisensory experience. Sensory research can help to understand our senses in relation to experience of food, drink, other products (non-food), brand, language etc. Sensory perspective will also be part of measurable quality indicators together with e.g. food safety, nutrition, and sustainability.
Research projects
Active projects
- Aquafresh - collaboration with SLU and Future of Food
- Eating and watching tv-series! How do movies or tv-series affect our perception of snacks?
- Improved sensory experience for elderly
- Rewine the world- By joint forces and expertise apply multi-disciplinary research and develop novel methods to rescue wine and other complex food products
- Sensory Hacking - Eating in Virtual Reality. How can we eat healthier and tastier through virtual reality?
- Sommelier Training & Critical Attribute Techniques (CAT) for Future Meal contexts
- Sound and Taste; how does sound affect the way we perceive taste?
