Sensory and consumer research facilities and services

Sensory food science complemented with chemical analyses offers methodologies to elucidate food aroma and taste molecules that activate chemosensory receptors and sensations (sensomics).

Our research is focused on 1) multisensory perception including senses of smell, taste, sight, touch and hearing, 2) the relationship between individual differences in sensory perception and food consumption, 3) sensory based food education both for children and adults. Both analytical sensory profiling and hedonic testing are used. Experiments are carried out in Viikki in ISO 8589 facilities.

Consumer scientific methodologies include both qualitative and quantitative tools to identify and analyze personal characteristics behind the food behavior as well as the social factors contributing to consumer practices. 

The laboratories are located at Viikki Campus (Agnes Sjöbergin katu 2) at the Department of Food and Nutrition. 

Sensory laboratory virtual tour (360)