The Sensory Perception & Consumer Science Laboratory explores how consumers experience and evaluate food products through sensory perception, focusing on taste, aroma, texture, and overall acceptability. Our research integrates sensory science with consumer insights to understand preference drivers, improve product development, and enhance the eating experience across diverse cultural contexts.
The main research objectives of the Sensory Perception · Consumer Science Lab are to develop creative and innovative culinary-based food products, to assess food quality from the consumer’s perspective, and to identify key drivers of food liking. Currently, one of our main research focuses is on developing effective strategies to enhance consumer acceptance of foods made with sustainable ingredients. We are also actively exploring methods to reduce sodium and sugar intake in everyday diets. Additionally, our research examines the contextual effects on food perception and seeks to understand the drivers of liking for ethnic foods from a cross-cultural perspective. Ultimately, our lab is committed to training students to become insightful global food and consumer analysts, equipped with a deep understanding of sensory science and consumer behavior.
감각인지.소비자과학 연구실은 조리식품 개발 및 품질 평가 관련 연구를 활발히 진행하고 있습니다 . 특히 나트륨 및 고칼로리 감미료 등의 저감화를 위한 기능성 대체소재 탐색 관련 연구를 진행하고 있으며 미래지구 환경을 위한 지속가능 먹거리에 대한 연구를 수행중입니다. 아울러 식품에 대한 소비자 선호 및 비선호 유도 인자에 대한 연구 또한 주요 연구 분야로 국내 소비자 뿐 아니라 교차문화적 접근을 하여 국가 간 소비자의 선호 유도인자를 연구하고 있습니다 . 궁극적으로 감각인지.소비자과학 연구실에서 지향하는 인재는 식품 및 소비자에 대해 통찰력을 지닌 사람입니다. 한국연구재단 , 농진청 , 농림수산식품부 등 정부 산하기관 및 오뚜기 함태호 재단, 아산재단 , 율촌재단 등 사단법인에서 지원을 받아 연구 진행 중 입니다 .
Our research focuses on consumer acceptance testing and descriptive analysis of food products to gain deeper insights into consumer behavior and ensure quality assurance. These findings play a crucial role in guiding new product development and marketing strategies.
By investigating the mechanisms underlying food intake measurement and intake responses, our research aims to explore the influence of contextual framing on the development of long-term palatability. This work contributes to advancing sustainable food materials that are expected to play a pivotal role in shaping future dietary values.
We investigate strategies for reducing salt and sugar in food and beverages while preserving their original taste, ensuring both health benefits and consumer acceptance.
We employ cross-cultural research designs to examine consumer preferences for various food products, providing valuable insights into global consumer behavior.
We investigate various contextual factors that influence consumer product choices and acceptability, ensuring a comprehensive understanding of consumer decision-making.
Tel. +82 2 3277 3090 E-mail: culinarysciencelab@gmail.com
506-1, Human Ecology Bldg., Ewha Womans University, 52, Ewhayeodae-gil, Seodaemun-gu, Seoul, Republic of Korea (03760)
