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Ulla Kidmose

Associate Professor

Ulla Kidmose
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Associate professor


My research is on sensory perception, consumer acceptance as well as sensory quality of both plant-based and animal products. In the sensory perception area, focus is on the basic taste qualities (sweetness, sourness, bitterness and salt taste) and their interactions and how sensory perception correlate to consumer acceptance of food and how sensory perception influenced when the food products are altered in order to design healthier food products. In the sensory quality area, the focus is on the sensory quality of foods measured by a trained sensory panel and how the growing conditions, cultivars, processing/manufacturing and design influence the sensory quality. I have worked with milk, protein powder, beers, potatoes, numerous vegetables and fruits, juice, soft drinks, cassava flour and wheat bread.    


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