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Only by using our human senses can we understand the overall sensory experience.  

We have a professional panel of judges. They provide objective descriptions of sensory quality. Our sensory laboratory is experienced in carrying out sensory analyses of most types of foods. 

We conduct research into how sensory properties affect consumer acceptance. This is exemplified by how texture affects the feeling of satiety. 

Another is how the sensory properties of healthy food can be adjusted to ensure that consumers like the products, and thus choose the healthy alternatives.

Centre for research based innovation (SFI)

The SFI research centres are The Norwegian research council’s long-term initiative in innovative and strategically important areas.

The DigiFoods centre is led by Nofima, and develops smart sensor solutions for food quality assessment directly in the processing lines, throughout the food value chains.

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