Human Nutrition, Sensory Analysis and Flavour

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.

Head of Research Group


List of Employees


Nutrition, Health

Since 2015, Agroscope has placed its emphasis in the food sector on microbial systems. In the Human Nutrition Division, the physical and biochemical effects of fermented or cultured foods (especially yoghurt and cheese) thus form the focus of research, with the aim of enabling the identification and evaluation of potential health benefits and risks.