WORK IN PROGRESS: PhD Sensory analysis 2018- 2022

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The Academy for Scientific Taste Evaluation, T.A.S.T.E.  in collaboration with Maastricht University campus Venlo, has selected an outstanding candidate, Georgios Agorastos, for the PhD- project Sensory Analysis. Georgios will investigate the current sensory analysis methods and how these can be improved. This project is an integral part of developing scientific insight in taste and more specifically in the interaction effects of the various factors that play a role in mouthfeel as part of taste perception.

Georgios Agorastos has recently passed the Master examination in the Food and Technology program of Wagingen University and is experienced in technological laboratory research and has the quantitative skills that are required to analyze (historical) data on taste perception and to show connections between quantitative and qualitative data.

Collaboration T.A.S.T.E. – Maastricht University – Zuyd University of Applied Sciences
The PhD research fits seamlessly into the ambitions as formulated by Maastricht University Campus Venlo. There is a collaboration between the TASTE Foundation, Zuyd University of Applied Sciences (Research Center Gastronomy) and UM Campus Venlo. In this collaboration, this research will be integrated as much as possible in the existing and planned research and development processes.

T.A.S.T.E. The Academy of Scientific Taste Evaluation was founded by Dr. Peter Klosse in 2017. One of its goals is to do research in the field of flavor and taste. Klosse defended his flavor classification model successfully and got his PhD from Maastricht University in 2004. Nationally, but also increasingly internationally he is considered to be an authority in gastronomy. He is often referred to as the Taste Professor. The mission of T.A.S.T.E. is to promote the use of tasty and healthy food. By learning more about why something is experienced as tasty, that knowledge can be used to get a better future for people (physically and psychologically healthier, more energetic and fitter), farmers and producers (more successful) and the environment (more sustainable).

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