Research Group Food Perception
The Research Group Food Sensory Science is dedicated to sensory analytics and consumer research. We believe that outstanding achievements arise from the dedicated collaboration of practice, education, and research, positioning ourselves as a bridge between academia and industry.
"Our drive is to sharpen the senses and shape the taste of tomorrow.
Through our research and collaborations, we aim to make the world of food more tangible and enjoyable."
Annette Bongartz, Head of Food Perception Research Group
Project Collaboration
Let's Achieve More Together.
We offer projects in the form of research and development, services, as well as student works (semester, bachelor, or master theses). Your assignments can also be conducted at our ISO 17025 accredited Laboratory for Sensory Analytics and Consumer Tests (STS 0240).
Interested in a project collaboration?
Contact Annette Bongartz for more information. Send Email
Focus Areas
Our Expertise for Your Needs
Our main activities focus on the following areas:
- Sensory quality and characterization of foods
- Consumer insights & Consumer studies
- Product-specific expertise & panels of experts
Further Education/Coaching
Expand Your Knowledge of the World of Senses and Taste
We offer you a systematic approach to explore the sensory properties of foods. Whether you are a beginner or an expert, we have the right offering for you!
Unfortunately, our courses are currently only offered in German. To further education courses (in German)
Publications
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2015.
Personalized Nutrition : Nutri-Epigenetik und Ernährungsverhalten.
In:
Lebensmittel 4.0 : Wohin führt die vierte industrielle Revolution und was bedeutet sie für die Entwicklung unserer Tisch- und Esskultur?, Wädenswil, 19. November 2015.
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Bongartz, Annette; Cezanne, Marie-Louise; Julius, Nina,
2015.
Tee.
In:
DLG - Ausschuss Sensorik, ed.,
Fachvokabular Sensorik : Praxisleitfaden zur Beschreibung von Lebensmitteln mit allen Sinnen.
Frankfurt am Main:
Deutsche Landwirtschafts-Gesellschaft.
pp. 212-221.
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Cezanne, Marie-Louise; Kinner, Mathias; Popp, Martin; Bongartz, Annette; Kleinert, Michael,
2015.
In:
Keil, Hildegard, ed.,
Bäckereitechnologie: Forschung und Innovationen.
Hamburg:
f2m foodmultimedia.
pp. 90-97.
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Bartsch, Silke; Brombach, Christine; Winkler, Gertrud,
2015.
The role of internet recipes in cooking[paper].
In:
Krawczyk-Wasilewska, Violetta; Lysaght, Patricia, eds.,
Food and the internet : proceedings of the 20th International Ethnological Food Research Conference, Department of Folklore and Ethnology, Institute of Ethnology and Cultural Anthropology, University of Lódz, Poland, 3 – 6 September 2014.
20th International Ethnological Food Research Conference, Lódz, Poland, 3-6 September 2014.
Frankfurt am Main:
Peter Lang.
pp. 33-43.
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Brombach, Christine; Pfau, Claudia; Pipas, Maxine; Ziesemer, Katrin; Bergheim, Ina; Petry, Heidi; Kofler, Andrea,
2015.
Verpflegungssituation und ambulante Mahlzeitendienste in der Schweiz : die VERLA-Studie.
In:
52. Wissenschaftlicher Kongress der Deutschen Gesellschaft für Ernährung, Halle, Deutschland, 11.-13. März 2015.