In this whitepaper (available in Dutch and English) some practical tips for sensory and consumer research during product development are provided.

The growing demand of seafood alternatives is driven by concerns on overfishing, marine pollutants and animal welfare in aquaculture and fisheries. Currently, the availability of non-animal-based seafood flavorings on the market is limited, and animal-based seafood flavorings conflict with vegetarian …

Interactive design is an emerging trend in dementia care environments. This article describes a research project aiming at the design and development of novel spatial objects with narrative attributes that incorporate embedded technology and textiles to support the wellbeing of people living with dementia. …

Invited Presentation (pitch)

Dried Tetraselmis chuii biomass has potential as flavoring agent for the development of plant-based seafood alternatives because of its seafood-like aroma and strong umami taste. Depending on the cultivation conditions, microalgae can adapt their metabolism, resulting in a change in biochemical composition. …

Sense Ecology is een duurzaam en praktijkgericht kunst-onderzoeksproject . Het project ontwikkelt alternatieve manieren om het landschap en de 'other- than-human-world' te ervaren. Het onderzoekt nieuwe methoden en hulpmiddelen voor biodiversiteitsonderzoek, en vernieuwende toepassingen voor sensortechnologie …

Invited Presentation: Sensor Applications in the Care Sector

Aim: We aim to gain insight into the interaction between challenging behavior as shown by individuals with an intellectual impairment, and space, and to explore the possibilities of using routinely collected data to this end. Background: Research on challenging behavior shown by intellectually impaired …

Adding microalgae into food could strongly influence the flavor of the final product which is the key factor for consumer acceptation. To assist food processors in the development of tasteful food products containing microalgae, it is necessary to understand the impact of processing and storage on the …