Sensory Science
Sensory science has developed to be an interdisciplinary research field coping with human perception and the (emotional) reactions by humans on a product. This research field ranges over many different disciplines like food science, nutrition and health sciences, neurophysiology and neuropsychology, chemoreception, psychophysics, physiology psychology of perception, consumer science and many other adjacent disciplines. Read more...
Separation Techniques
The analysis of odor active substances seems to be quite an easy task because odor activity can only occur if a molecule is volatile and the molecular weight is below 400 Dalton. So the “gold” standard for analysis is high resolution gas chromatography which is one of the most advanced and efficient separation tools.
Food Safety
Requirements regarding the quality of food and the closely related consumer goods (FCM) are increasing. Consumers in particular, but also new legal requirements, are demanding sustainable foodstuffs in a holistic approach. This includes the entire life cycle, from cultivation and production to transport, packaging and storage. The quality and safety of food must not be compromised, even in the sustainable approach, which means that the new requirements also open up a completely new field of analytical research and an expansion of the ‘Food Quality’ topic area is absolutely necessary. Read more...
