Bio

<p><span>Professor Wender Bredie is an expert in food flavour and sensory aspects of food acceptance. Being trained as flavour chemist he developed a much broader interest in food perception, and the role of flavour in development of food preferences and eating behaviour. &nbsp;Besides working on methodological issues within sensory science, his research addresses the</span> characterisation of flavour stimuli in foods and the function of sensory stimuli in providing pleasure and incentives to eat. Most recently he is working with the characterisation and consequences of sensory feelings after ingestion of foods.</p> <p>Professor Wender Bredie has been leading a range of research activities on these topics in Denmark and abroad including those on sensory accept in the OPUS Research Centre. <span>He is member of scientific boards for the Pangborn Sensory Science Symposium, the Eurosense meeting, the Weurman Flavour Research symposium and the European Sensory Network.</span></p>

Courses