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Greta van Huyssteen

Forskare

Tel

+46 10 516 57 86

Email

greta.van.huyssteen@ri.se

Location

Göteborg

Greta van Huyssteen (Geldenhuys) Ph.D. är sensorisk forskare inom enheten Perception and Design. Enheten fokuserar på utvärdering av perception i olika produkter från livsmedel och drycker till icke-livsmedelsprodukter. Greta har en mycket djup kunskap om och erfarenhet av sensorisk analysmetodik, programvara för datainsamling, statistisk programvara, utbildning och bästa praxis. Skicklig på att bygga och utveckla sensorisk analyskapacitet och team inom företagsmiljön. Integration av sensorisk vetenskap som ett verktyg för att ge insikt för FoU och kvalitetssäkring. Greta presenterar även kurser i sensorisk vetenskap för industrin.

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Rapeseed press cake for tasty and healthy foods.

Rapeseed press cakes are an underutilized byproduct from the production of rapeseed oil that has the potential to become a healthy ingredient in food. The purpose of the project is to find efficient and sustainable ways to process…

Taste enhancement of plant-based meat analogues using healthy fats

Fat is an important carrier of aroma compounds and can thus improve the flavor profile of foods. In this project, RISE, together with AAK AB, NordArom AB and Orkla Foods Sverige, will study the importance of fat for taste and acce…

Tackling off-flavor challenges of Swedish legume protein concentrates

Off flavour management of pea protein concentrates. Applications of pea protein concentrates in food products. Improving pea protein concentrates.

Consumer testing

Gain an insight into what consumers think when they evaluate your products; see what the consumers see.

Sensory analysis - Temporal methods

Gain understanding of how the perception of your products/samples change with time during consumption/usage.

Sensory Analysis - Introductory course in Sensory Methods

A 2 day practical introduction to sensory analysis! The course will give you a basic understanding of sensory methods and analysis. 

Sensory analysis - Characterisation

Create a sensory profile for your product. To define the sensory character of your product helps you in product development and marketing.

Sensory analysis - Discrimination tests

Validate any salient sensory changes in your product! We offer a selection of discrimination tests with our analytical sensory panel.

Getting the feeling just right

A product should not taste or smell too strongly, nor too weakly. It might need to be strong without feeling overly stiff, or feel soft without feeling like it might fall apart. In these instances, less can be more - up to a point…

Which experiences increase to enjoyment?

Whether or not a customer likes a product is a very personal decision based on a multitude of factors of varying importance. For this reason, it can be very hard to predict. 

Sensory Comparisons

Differences in (for example) taste, smell, and tactile sensations are influenced by many factors with varying strengths depending on the product and context. We clarify what is most important, when, and why.

Sensory analysis

Products taste, smell, appear, and feel a specific way when they come in contact with humans. The only way to know how products are perceived by people is through sensory analysis. Knowing how products are perceived can determine …

Consumer research

The consumers' perceptions, liking and purchase decision are key factors for a successful product. By addressing the consumers' perceptions in all different phases of product development we are enabling a more efficient and s…

Sensory laboratory

A sensory laboratory that offer you to test your products with our selected and trained sensory panel! The panel has extended experience in a large range of food and hygiene products.