Doctoral Research in the Sensory Lab

Viikki Living Lab collaborates with doctoral researchers by supporting the implementation of sensory research, consumer recruitment and research visibility. The collaborations are carried out as part of university research and the activities of the Living Lab's open innovation environment. Read more about the researches below:
Berry-flavoured oat beverages -study 20.-22nd of May 2026

About the study
This consumer test focuses on two key aspects of oat-based beverages:

  • Evaluating how the kilning (heat treatment) of oat kernels influences consumer acceptance
  • Investigating how fermentation affects the sensory acceptance of oat-based drinks

The study aims to better understand how different production methods shape consumer perceptions and preferences.

Samples evaluated
Participants will evaluate a total of six berry‑flavoured oat-based drinks, including both fermented and unfermented samples.

Participation criteria:
The study is conducted with untrained consumers from all sociodemographic backgrounds.

When and where
May 20th-22nd between 10:00 and 15:30
Location: Sensory laboratory on the second floor of the EE building, Agnes Sjöbergin katu 2, Helsinki
Duration: 20-25 min max
Reward: small food reward
Advance registration: No advance registration

Research project
This sensory evaluation is conducted as a part of the European framework project HealthFerm.

For more info please contact:

Perception of Spoilage Odors 11.-13th & 15th of May 2026

About the study
The main objective of the study is to understand how consumers perceive odors produced by spoilage bacteria grown on different substrates and how individual differences influence affective (emotional), perceptual, and cognitive responses to these odors.

The study aims to:

  • Characterize consumers' affective, perceptual, and cognitive responses to odors produced by defined spoilage substrates
  • Explain product-level differences in responses and identify sensory stimuli that influence preference and rejection
  • Investigate individual differences in responses to spoilage-related odors

The study contributes to a broader understanding of human food spoilage detection and odor-related decision-making.

Samples evaluated
Participants evaluate odors from six spoilage substrates, each inoculated with specific bacterial strains. There is also one additional control sample containing only growth medium. The samples have been selected based on previous volatile compound profiling.

Participation criteria:

  • Adults who are 18 years of age or older
  • Ability to understand the study instructions
  • Not currently suffering from nasal congestion or acute olfactory disorders

When and where
Study dates:
11.-13. May 9:30 – 15:30
May 15, 9:30 - 15:30
Location: Sensory laboratory on the second floor of the EE building, Agnes Sjöbergin katu 2, Helsinki
Duration: 20-25 min max
Reward: small food reward
Advance registration: No advance registration

Research project
The study is part of the University of Helsinki research project:
Human perception of volatilomes produced by microbiomes spoiling perishable foods (SenSpoil)
Funded by: Academy of Finland