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Profile
Keywords
Food
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Sensory science
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consumer test
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sensory quality
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Seafood
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Quality Index Methods
Grethe Hyldig, cand.lact., Ph.D., is Senior Researcher in Sensory
Science and the leader of the sensory group in the Division of
Industrial Food Research in DTU Food at the Technical University of
Denmark(DTU). The sensory group has an extensive knowledge and
experience within the area of sensory quality at the different
steps in food chains especially of fish and fish products. The
group works with consumer preferences, sensory quality and
developing of sensory methods. An important part of the work is
development of methods evaluating eating quality and shelf life of
seafood, which makes it possible to predict quality and shelf life.
Grethe is the core researcher in the development and validation of
the Quality Index Method (QIM) schemes internationally. Her work
includes communication to the consumers and data mining of data
from consumer studies.
See profile and cv in DTU Orbit...