Recent findings

posted on: 17 May 2015Work Package 1 - May 2015

PhD project: Sensory factors in Food Satisfaction

The PhD Thesis, “Sensory factors in food satisfaction. An understanding of the satisfaction term and a measurement of factors involved in sensory- and food satisfaction” was defended by Barbara Vad Andersen on 27th February 2015. The abstract of the PhD Thesis is given below.

Contact person:

Senior Scientist Grethe Hyldig. E-mail: Phone +45 4525 4525

PhD abstract_Barbara Vad Andersen.pdf

posted on: 17 May 2015Work Package 2 - May 2015

PhD project: Physiological Factors in Food Satisfaction

WP2 is drawing to a close and most of the work being done right now is data analysis and preparation of the research papers. Specifically, EGG results on fiber content in fruit drinks and EEG results showing how flavour learning affects visual processing can be mentioned.

Contact persons:

PhD student Ida Viemose. E-mail: Phone: +45 3533 3174

Professor Wender Bredie. E-mail: Phone: +45 3533 3242


posted on: 17 May 2015Work Package 3 - May 2015

Product compositional and multi-sensory factors in food satiation capacity

Satiety and sensory satisfaction

AU-FOOD conducted a consumer study with the purpose of elucidating the effect of product composition and complexity on consumers’ satisfaction, liking, feelings of fullness or satiety and finally real choice. The study was performed on vanilla flavoured yoghurts in collaboration with Arla Foods Amba. The yoghurts were developed to vary in protein concentration and viscosity to study the satiating properties of these elements of the product.

The findings are right now prepared for a research paper.


Product composition and sensory complexity

AU-FOOD studied the effect of composition on sensory complexity in collaboration with Lantmännen. A consumer study was carried out to understand the relationship between product composition and expected satiety. Ideal portion size and expected satiety of different rye cereal breakfast product compositions (flakes, extruded puffs and oats) were investigated to achieve more knowledge about the effect of physical shape of breakfast cereals on how consumers perceive the satiating properties of these.

The findings are planned to be prepared for publication.

Contact persons:

PhD, Research assistant Barbara Vad Andersen. E-mail:  Phone +45 8715 4881

Post Doc. Line Holler Mielby. E-mail: Phone:  +45 8715 4868

Professor Derek V. Byrne. E-mail: Phone:  +45 8715 8394


posted on: 17 May 2015Work Package 4 – May 2015

Ph.D. project: Sensory and attitudinal factors in meal satisfaction

A longitudinal study was conducted in a real-life work environment with 71 participants rating 534 buffet lunches. Most lunches were consumed in the canteen area in the company of close colleagues. Meal satisfaction was in general rated high, thus lunches were experienced very positively, expectations were met or exceeded and the canteen food was positively discussed among colleagues.  The nutritional composition of lunches has been analysed by University of Iceland and the variability of meals has been rated from the lunch photos. These data will enable us to analyse the link between perceived healthiness and variability of the meals.

Contact persons:

Ph.D. student Pernille Haugaard E-mail: Phone: +45 8716 5404

Professor Liisa Lähteenmäki. E-mail: Phone: +45 8716 5143


posted on: 17 May 2015Work Package 5 - May 2015

Sustainability assessment and economic impact

An economic model analysis has been conducted to determine the consumption effects of introducing new healthy snacks with high sensory satisfaction on the market – including both the consumption of the new products and the consumption of existing food and beverage products, based on the products’ substitutability and complementarity in terms of product attributes, such as sensory characteristics, nutritional features and suitability in different meal contexts. The analyses show that if such new snack products penetrate the market, they will to some extent replace other – and more unhealthy – snacks or drinks. However, the analyses also suggest that the introduction of such snacks may have a negative effect on the consumption of fresh fruit. A manuscript reporting the analyses is under preparation and will be submitted to an academic journal.

Contact person:

Senior research fellow Jørgen Dejgård Jensen. E-mail: Phone: +45 3533 6859


posted on: 17 December 2014Poster presentations from Eurosense 2014


The SensWell project was present at the Eurosense 2014, the 6th European Conference on Sensory and Consumer Research 'A Sense of Life'.


Links to poster presentations are give below:

- Andersen, B.V., Jense, S., Hyldig, G. (204). Size matters! Does serving size affect the result when conducting acceptance tests?

- Mielby, L.H., Jensen, S., Kildegaard, H., Kuznetsova, A., Eggers, N., Andersen, B.V., Brockhoff, P.B., Byrne, D.V. (2014). Effect of means - of context evocation and type of evoked context on consumer responses towards fruit drinks.

- Mielby, L.H., Jensen, S., Kildegaard, H., Kuznetsova, A., Eggers, N., Andersen, B.V., Brockhoff, P.B., Byrne, D.V. (2014). Product manipulation of fruit drink - sweetened with stevia and how it influences affective consumer responses and buying intention.

- Mielby, L.H., Kildegaard, H., Amorim, I., Jensen, S., Brockhoff, P.B., Byrne, D.V. (2014). What to measure in exposure studies? - Liking, Wanting and Intake does not tell the same story in a bread study.

- Andersen, B.V., Hyldig, G., Viemose, I., Jensen, S., Laugesen, J., Bredie, W.L.P. (2014). Measure of sensory satisfaction and overall satisfaction lead to a more detailed understanding of consumer's affective product perception than measures of liking alone.

Andersen et al. 2014_Poster Size matters.pdf

posted on: 24 November 2014

Mielby et al. 2014_Poster Means of context evocation.pdf

posted on: 24 November 2014

Mielby et al. 2014_Poster Fruit drinks.pdf

posted on: 24 November 2014

Mielby et al. 2014_Poster Exposure studies.pdf

posted on: 24 November 2014

Andersen et al. 2014_Poster Satisfaction vs. liking.pdf