Research Topics

Our working group focuses on two main approaches of food analysis

(c) TU Graz - Lunghammer

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.


(c) TU Graz - Leis

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.