Human Nutrition, Sensory Analysis and Flavour

Head of Research Group

Deputy

Co-Workers

Eating (food) has always a bond with the enjoyment and the sensory perception. Central themes of the Group Human Nutrition, Sensory Analysis and Flavour (and analytical physics) consist of the analysis and the characterization of the structural, sensory and physiological properties of foodstuffs of animal origin like: milk, dairy products, meat, meat products and honey.