Research Group Food Perception
The Research Group Food Sensory Science is dedicated to sensory analytics and consumer research. We believe that outstanding achievements arise from the dedicated collaboration of practice, education, and research, positioning ourselves as a bridge between academia and industry.
"Our drive is to sharpen the senses and shape the taste of tomorrow.
Through our research and collaborations, we aim to make the world of food more tangible and enjoyable."
Annette Bongartz, Head of Food Perception Research Group
Project Collaboration
Let's Achieve More Together.
We offer projects in the form of research and development, services, as well as student works (semester, bachelor, or master theses). Your assignments can also be conducted at our ISO 17025 accredited Laboratory for Sensory Analytics and Consumer Tests (STS 0240).
Interested in a project collaboration?
Contact Annette Bongartz for more information. Send Email
Focus Areas
Our Expertise for Your Needs
Our main activities focus on the following areas:
- Sensory quality and characterization of foods
- Consumer insights & Consumer studies
- Product-specific expertise & panels of experts
Further Education/Coaching
Expand Your Knowledge of the World of Senses and Taste
We offer you a systematic approach to explore the sensory properties of foods. Whether you are a beginner or an expert, we have the right offering for you!
Unfortunately, our courses are currently only offered in German. To further education courses (in German)
Publications
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Streule, Stefanie; André, Amandine; Freimüller Leischtfeld, Susette; Chatelain, Karin; Gillich, Elodie; Chetschik, Irene; Miescher Schwenninger, Susanne,
2024.
Foods.
13(16), pp. 2590.
Available from: https://doi.org/10.3390/foods13162590
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Chatelain, Karin; Julius, Nina,
2023.
Schokolade aus dem Fermenter : sensorische Evaluation von Schokoladen aus Zellkulturproduktion.
In:
DACH 3-Länder-Tagung, Stuttgart, Deutschland, 19.-20. Oktober 2023.
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Wallner, Marlies; Julius, Nina; Pelayo, Raquel; Höfler, Christina; Berner, Simon; Rehorska, René; Fahrner, Lisa; Maunz, Susanne,
2023.
Liking and description of pasta sauces with varying mealworm content.
Foods.
12(17), pp. 3202.
Available from: https://doi.org/10.3390/foods12173202
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Gertz, Christian; Aladedunye, Felix; Popp, Martin; Matthäus, Bertrand,
2023.
The impact of fat deterioration on formation of acrylamide in fried foods.
European Journal of Lipid Science and Technology.
125(4), pp. 2200144.
Available from: https://doi.org/10.1002/ejlt.202200144
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Wendelin, Martin; Bauer, Andrea; Buchinger, Elisabeth; Danner, Lukas; Derndorfer, Eva; Thi Minh Hang, Vu; Hopfer, Helene; Wallner, Marlies; Jantathai, Srinual; Julius, Nina; Matullat, Imke; Majchrzak, Dorota; Siegmund, Barbara; Seo, Han-Seok; Spangl, Bernhard; Duerrschmid, Klaus; et al.,
2023.
A cross-cultural study on odor-elicited life stage-associations.
Food Quality and Preference.
106(104810).
Available from: https://doi.org/10.1016/j.foodqual.2023.104810