Profile

Fields of Research:
My main working areas focus on development of methods to determine sensory quality and texture quality of fruits, vegetables and mainly potatoes, and application of chemometrics and sensometrics. A trained sensory panel measures sensory quality by quantitative descriptive analysis. Texture is determined by instrumental methods as uniaxial compression, ultra sound and rapid methods (NIR and NMR) and chemical characterisation. Correlation’s between sensory analysis and instrumental/chemical measurements are analysed by multivariate data analysis (PLS).

Another area of my research fields is optimisation of the quality of potatoes grown at various agronomic conditions (conventional and organic). Optimisation of the quality of pre-peeled vacuum-packed potatoes regarding sensory quality, texture, aroma and shelf life is initiated. Development of rapid methods for quality monitoring in the industry is initiated too, and predictive models of the sensory quality from rapid methods will be developed.