Search

Search

Menu

Close

Share:

Jun Niimi

Forskare

Tel

+46 10 516 58 15

Email

jun.niimi@ri.se

Location

Göteborg

ORCID

0000-0002-2642-283X

Jun Niimi (Ph.D.) is a researcher in the Department of Agriculture and Food, with a background in Food Science. He specialises in sensory perception of food and beverages. Research activities include sensory perception, consumer research, methodology, and multidisciplinary research with collaborators of various disciplines. He is a member of the RISE seafood group. He is actively involved in academic as well as industrial research with companies.

+ Show more

Ask me about

Publications

Ask me about

Plant-based protein isolates with low sodium content for healthy food

This project brings together novel process development and meal formulations to produce healthier, more sustainable, and palatable plant-based meals that fulfil the criteria for “nyckelhålet” and comply with EU low sodium claim le…

Do cooking ability and food neophobia affect people's feelings about meat substitutes?

In this study, we investigated the role of cooking ability and food neophobia (fear of new foods) of consumers on how they like and perceive Bolognese sauces. The Bolognese sauces were made with either beef or with plant-based mea…

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 - 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.

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.

Quantifying the perception of change

For answers to questions such as: How does varying sweetener content increase perceived sweetness? How much weight can we remove from a carton before it is noticeably less luxurious? How thick can we make a protective coating befo…

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 …

Seafood

Interest in seafood – or blue food – such as fish, shellfish and algae is increasing. To guide and support today´s consumers and producers, RISE offers a value chain perspective from fisheries and aquaculture to plate.

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…

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…

Product design

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

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.

Publications

See all DIVA publications