Short presentation

I have experience with methodologies of sensory descriptive analysis to define the sensory quality of food products. Furthermore, I perform consumer studies in order to understand the dynamics in consumer responses towards foods. I use multivariate data analysis to combine sensory descriptive data to consumer data or/and instrumental data. Moreover, I am involved in teaching during the courses “Sensory and Consumer Science” and “Sensory Evaluation of Foods”. Additionally, I do project supervision of bachelor and master students within sensory and consumer science.

Primary fields of research

• Sensory descriptive analysis
• Sensory methodologies
• Consumer acceptance and conceptualisations
• Sensory quality
• Off-flavour in foods
• Multivariate data analysis

Teaching

• Sensory Evaluation of Foods (BSc, from 2016)
• Sensory and Consumer Science (BSc and MSc, until 2016)
• Supervision within Sensory and Consumer Science (BSc theses, MSc theses, and projects outside of scope).

CV

Education

2009-2012  PhD-education in Sensory Science, University of Copenhagen, Faculty of Science, Frederiksberg, Denmark. Title: Sensory uniqueness and consumer understanding of local foods.

2005-2007  Master degree in Food Science and Technology, University of Copenhagen, Faculty of Life Sciences, Frederiksberg, Denmark

2001-2005  Bachelor degree in Food Science, The Royal Veterinary-and Agricultural University, Frederiksberg, Denmark

Employment

2012- Current: Postdoc, University of Copenhagen, Department of Food Science, Section for Sensory and Consumer Science.                                                       

2009-2012: PhD student, University of Copenhagen, Department of Food Science, Section for Sensory Science.                                                     

2007- 2009: Research Assistant, University of Copenhagen, Department of Food Science, Section for Sensory Science.