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Barbara Vad Andersen

Tenure Track Assistant Professor

Education   

2011-2014: PhD. Student. Research area “Sensory factors in food satisfaction”, National Food Institute, Division of Industrial Food Research, DTU, Lyngby

2007-2011: Master degree in Human Nutrition (Can. Scient HE), University of Copenhagen (LIFE), Frederiksberg

2002-2006: Professional bachelor’s degree in Nutrition and Health, Human Nutrition, Suhrs Seminarium, Copenhagen                 

Employment

2015-: Post Doc, Department of Food Science - FoodFood Quality Perception and Society, Aarhus University

2015-2015: Research assistant, Department of Food Science - Food, Metabolomics and Sensory Science, Aarhus University

2014-2014: Research assistant, National Food Institute, Technical University of Denmark (DTU), Division of Industrial Food Research, Sensory Science

2011-2014: PhD student, National Food Institute, Technical University of Denmark (DTU), Division of Industrial Food Research, Sensory Science

2010-2011: Research assistant, University of Copenhagen, Department of Food Science, Sensory division, Frederiksberg

2008-2011: Diet responsible, Møllehaven Day Care, Karlslunde

2005-2006: Nutritionist, Greve Swim club, Greve

Major assignments

2014: PhD thesis: Sensory factors in food satisfaction –an understanding of the satisfaction term and a measurement of factors involved in sensory- and food satisfaction

2011 MSc thesis: How to change 2-3 year old children’s food preferences –a comparison of Mere-exposure, Flavour-flavour-learning and Flavour-Nutrient-Learning

2006: BSc thesis: Improvement of children’s dietary- and physical activity habits

Projects

  • OmniSaM. The Omnibus Satiety Metric. A multimodal metric for predicting the satiating effects of real foods and drinks. Nov 2016 - Oct 2019
  • A pich of salt. May 2012 - Dec 2017
  • Senswell. Sensory food satisfaction in promoting healthy and sustainable eating behaviour. Jan 2011 – June 2015

Teaching and supervision (since 2015)
Supervision: 1 PhD student, 3 research assistants, 5 internship students, 3 MSc students, 5 BSc students, 4 course MSc students, 2 trainees, 1 student at Research Honors Programme

Teaching: At the courses: Food & Ingredients Summer University (AU, MSc, 5 ECTS); Food Science (AU, MSc, 5 ECTS); Open project in Sensory Science (AU, MSc, 5 ECTS); Fødevarers kvalitetsegenskaber og forarbejdning (AU, BSc, 10 ECTS); Raw Material Quality and Food Technology 1 (AU, MSc, 5 ECTS).

Development of new education: In the context of Dept. of Food Science at Aarhus Uni. and the Sino-Danish Center, Prof. Derek Byrne and I developed and got approved the MSc education in International Food Quality & Health. Students will be enrolled from the Autumn 2020.

Other relevant activities

2016 –current: Board member of:1)Danish Sensory Society, 2) IDA Food Network, and 3) European Sensory Science Society

2016-current: Daily organizer of national and international activities related to the MSc education in “International Food Quality & Health”

2018-current: Editor at Journal of Nutrition, Food and Lipid Science