Camilla Arndal Andersen

MSc. Molecular Biology and Food Technology, PhD Student

Camilla Arndal Andersen
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Profile

PhD student: Camilla Arndal Andersen

Project period: 01/09-2013 to 31/08-2018

Main supervisor: Senior Assoc. Prof. Preben Kidmose

Co-supervisor: Stine Møller (DuPont Nutrition BioSciences), Ole Larsen (Syddansk Universitet), Troels W. Kjær (Roskilde Sygehus)

Research section: Electrical and Computer Engineering

 

Project description:

During the last decade, overweight and obesity have become an increasing global issue. According to WHO, in 2008, around 1.4 billion people over the age of 20 were overweight, at least 500 million were obese and at least 40 million children under the age of five were overweight. The Food Industry’s response to the obesity epidemic was to produce a number of low fat and sugar food products, enabling the consumer to eat the same food while consuming fewer calories. However, an investigation conducted by the Food Administration shows that people tend to consume extra-large servings of the light products, negating any benefits the light products might offer.  

 

A solution to the above-mentioned obesity epidemic requires a more thorough understanding of the brain’s response to varying salt, sugar and fat levels and subjective satiation. Traditionally, food ingredient selection is based on physical and sensory analysis methods. However, in connection with salt, sugar and fat substitution products, objective measurement methods lack the ability to describe what we can register with our senses. In this regard, brain recordings are particularly interesting.

The idea behind the project is to utilise EEG methods to screen salt, sugar and fat substituents when selecting new food ingredients. The goal is to compare EEG results with physical or sensory data for new food ingredients with the hope of supplementing selection criteria for new food ingredients with objective physiological EEG responses. 

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