Wender Bredie

Wender Bredie


Head of Section for Food Design and Consumer Behaviour at the Department of Food Science, University of Copenhagen, with over 20 years of experience in research and education in the fields of food science combined with sensory, flavour and consumer science. Expert on product perception and food preferences across different age groups and cultures. Member of Departmental leader team contributing to visions, research strategies, implementation and development of departmental infrastructure. Engaged in sensory science learning programmes at BSc, MSc and PhD levels as well as training for companies. Advisor and collaboration partner with public research institutions, NGO's and food/non-food companies worldwide. Academic reviewer for grant proposals and university positions. Strategic development of research and Contributed to over 230 scientific presentations at meetings and workshops. Member of the scientific boards for the Pangborn Sensory Science Symposium, the Eurosense meeting, the Weurman Flavour Research Symposium and Flavour and Fragrance Journal. Institutional representative in the European Sensory Network (ESN).

Primære forskningsområder

  • Analytical sensory evaluations of foods
  • Food preferences and acceptance in a lifespan and cultural perspective
  • Characterisation of flavours in foods
  • Correlation between sensory perception and instrumental analysis

Undervisnings- og vejledningsområder

  • Sensory Evaluation of Foods (BSc, Course responsible)
  • Food Choice and Acceptance (MSc, Lecturer)
  • Ageing and Nutrition (MSc, Lecturer)
  • Aroma: The chemistry behind odour (MSc, Lecturer)
  • Beer and Wine Production (MSc, Lecturer)
  • Sensory Evaluation and Food Preferences (PhD, Course responsible)
  • Principles of Sensory Science I (MSc, Guest Lecturer, Wageningen University)

ID: 4225563