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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Brombach, Christine; Wegmann, Lara; Müller, Claudia,
2012.
Wädenswiler Barometer : ein Bewertungstool für die Gemeinschaftsgastronomie [poster].
In:
Deutsche Gesellschaft für Ernährung (DGE), ed.,
Proceedings of the German Nutrition Society : Abstractband zum 49. Wissenschaftlichen Kongress.
49. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, München, Deutschland, 14.-16. März 2012.
Bonn:
Deutsche Gesellschaft für Ernährung.
Proceedings of the German Nutrition Society ; 17.
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Barylko-Pikielna, Nina; Bendini, Alessandra; Bongartz, Annette; Buchecker, Kirsten; Cezanne, Marie-Louise; Gallina Toschi, Tullia; Kostyra, Eliza; Kremer, Stefanie; Kretzschmar-Rüger, Ursula; Obermowe, Tim; Reichl, Pascale; Spiller, Achim; Stolz, Hanna,
2011.
Organic taste of yoghurt : Sensory insights out of the EC-project ECROPOLIS [poster].
In:
9th Pangborn Sensory Science Symposium, Toronto, Canada, 4-8 September 2011.
Bundesverband Naturkost Naturwaren.
Available from: https://doi.org/10.21256/zhaw-1842
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Bongartz, Annette; Oberg, D. G.,
2011.
Sensory evaluation of Extra Virgin Olive Oil (EVOO) extended to include the quality factor "harmony".
Journal of Agricultural Science and Technology.
pp. 422-435.
Available from: https://doi.org/10.21256/zhaw-1864
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2011.
Soziale Dimensionen des Ernährungsverhaltens. Ernährungssoziologische Forschung.
Ernährungs Umschau.
2011(6), pp. 318-324.
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Barylko-Pikielna, Nina; Bendini, Alessandra; Bongartz, Annette; Buchecker, Kirsten; Cezanne, Marie-Louise; Gallina Toschi, Tullia; Kostyra, Eliza; Kremer, Stefanie; Kretzschmar-Rüger, Ursula; Obermowe, Tim; Reichl, Pascale; Spiller, Achim,
2011.
ECROPOLIS : Transparency in sensory properties and consumer expectations in organic food [poster].
In:
First International Conference on Organic Food Quality and Health Research, Prague, Czech Republic, 18-20 May 2011.