Research
We believe research is fundamental to our success. Our team consistently engages in scientific publications, books, and other projects to ensure we stay ahead of the curve.
Publications
Lawlor, J. B., Bavay, C., Van Hout, D., McEwan, J. A., Dreyfuss, L., Labbe, D., Groeneschild, C., Marcelino, A.S., Rason, J., Worch, T., Piqueras-Fiszman, B., Lê, S., Pochart, N., Mehring, P. & Pineau, N. (2024)
2025
Opinion Note: Digitalization in Sensory and Consumer Science–Summary Perspectives from Presentations at the 15th Pangborn Sensory Science Symposium
Food Quality and Preference, 124, 105372
Worch, T., Delarue, J., Souza, V. R., Ennis, J.
2023
Data Science for Sensory and Consumer Scientists.
Chapman and Hall/CRC. In press
Kim, M.A., Van Hout, Danielle. Zandstra, Elisabeth. and Lee, Hye-Seong.
2019
Consumer acceptance measurement focusing on a specified sensory attribute of products: Can the attribute-specified degree of satisfaction difference (DOSD) method replace hedonic scaling?
Food Quality & Preference, 75, 198-208
Kim, I.A., Hopkinson, A., Van Hout, D. and Lee, H.S.
2017
A novel two-step rating-based ‘double-faced applicability’ test. Part 2: Introducing a novel measure of affect magnitude (d′ A) for profiling consumers’ product usage experience based on Signal Detection Theory.
Food Quality and Preference, 59, 141-149