Eating and nutrition are always connected with enjoyment and sensory perception. Key topics of the ‘Human Nutrition, Sensory Analysis and Flavour’ (and Physical Analytics) Research Group are therefore the analysis and characterisation of the structural, sensory and nutritional properties of foods of animal and plant origin. How consumers perceive these foods as well as further influences on their dietary behaviour are examined in terms of the research issue of how a healthy and sustainable way of eating can be promoted.
