Aarhus University Seal / Aarhus Universitets segl

Key Research goals

  1. Deliver new knowledge on consumer choice and attitude towards new innovative production systems
  2. Through new knowledge to underpin the development of new food formats that meet the needs and expectations of consumers for convenience foods
  3. Explore the impact of minimal processing on sensory quality and consumer acceptance
  4. Provide recommendations for consumers, industry, retail and producers in the Danish food chain