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Anne Sjørup Bertelsen


Anne Sjørup Bertelsen


Anne Sjørup Bertelsen’s main research focus is within sensory and consumer science.

Anne has worked a lot with sensory interactions as an approach to increase the palatability of products with an improved nutritional profile. She has worked with both taste-taste and cross-modal sensory interactions in simple as well as complex food systems. Anne defended her PhD thesis in June 2020. The title of the PhD thesis was “Aroma-Induced Sweetness Enhancement in Beverages: The influence of Intrinsic Food Factors and Individual Differences”.

Currently, Anne is working on the project “Pro4Bake” investigating consumer attitudes and shopping behaviors of bakery products in order to reduce food waste and energy consumption in the baking industry. Across projects, Anne has focused on cross-cultural differences.

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