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experimental consumer and sensory studies, including the design of product concepts, survey materials, experimental stimuli and measures of consumer preferences, acceptance and willingness-to-pay. The
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Learning in Danish Vocational Education and Beyond . The project addresses a key issue in contemporary education: how educational practices cultivate, recognise, and value certain bodies and sensory
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realization of embodied quantization—investigating how continuous sensory inputs are distilled into discrete tokens (such as concepts and objects) to facilitate control in complex environments. Key
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Sciences, Aarhus University and includes research within the areas Food Chemistry and Technology, Food Quality, Food Metabolomics and proteomics, Sensory Science, Biofunctional Food, Systems Biology
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Technology, Food Quality, Food Metabolomics and proteomics, Sensory Science, Biofunctional Food, Systems Biology, and Plant Production. The Department currently employs ca. 145 full-time staff, including 31