​​

• Investigating consumer sensory preferences in academic studies.

• Researching the effects of high-pressure processing on flavour retention in packaged beverages.

• Analyzing flavour stability in processed foods under varying conditions.

• Researching the sensory effects of novel ingredients in food formulations.

• Studying the impact of cooking techniques on taste profiles.

• Researching the sensory effects of novel ingredients in food formulations.

• Mapping taste interactions in food & beverage products.

• Quantifying the sensory impact of enzymatic browning on fruit-based products under different storage conditions.

• Studying the flavour release profiles of microencapsulated ingredients in functional foods.

• Investigating the sensory synergy between ingredients.

• Analyzing the taste profiles of lab-grown proteins to optimize their sensory equivalence to animal-based counterparts.

• Mapping the sensory attributes of heritage vegetables to support sustainable agriculture studies.

• Exploring the impact of soil microbiota on the flavour profiles of wine grapes in viticulture research.

• Studying the sensory effects of novel sweeteners in diabetic-friendly food formulations.