Improved sensory experience for elderly
About this project
Project information
Project status
In progress 2017 - 2021
Contact
Research subject
To study the perceived intensity of basic tastes in combination with music (crossmodal effects) to create music for optimal meal experience with focus on health and taste.
To study the correlation between the actual sensitivity for taste, odours and texture and the perceived sensitivity and how that affect the experience of a meal.
Eating together and eating alone, the effect of community table.
