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Greta van Huyssteen

Forskare

Tel
+46 10 516 57 86
Email
greta.van.huyssteen@ri.se
Location
Göteborg
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Project

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…
Project

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…
Project

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.
Service

Consumer testing

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

Sensory analysis - Temporal methods

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

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. 
Service

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.
Service

Sensory analysis - Discrimination tests

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

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…
Expertise

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. 
Expertise

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.
Expertise

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 …
Expertise

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…
Expertise

Optimization of flavour

How your new protein product tastes, smells, and is experienced is crucial to its success. Many proteins have some off-flavor and a scent that is not so pleasant. With the help of RISE's expertise and unique offerings in sens…
Expertise

Product design

Future sustainable, healthy and tasty foods and functional biomaterials are developed by designing of composition, taste, texture and structure.
Test & demo

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.