A Multidisciplinary Approach to Future DIets: Sensory Perception, HEalth, and Sustainability

Project in brief

This PhD project explores how to make sustainable diets both appealing and healthy without compromising on taste. By combining existing data with new experimental studies, it investigates how sensory qualities, such as flavor, aroma, and texture, relate to nutritional value and environmental impact. The research pays special attention to innovative plant-based foods as alternatives to meat and dairy, aiming to understand what drives consumer choices and how to support a shift toward more sustainable eating.

Project objectives

  • Integrate sensory perception, environmental assessment, and nutrition into an interdisciplinary framework for evaluating sustainable diets;
  • Identify how sensory attributes influence acceptance of plant-based and other sustainable food innovations;
  • Map the relationships between sensory appeal, healthiness, and environmental footprint using datasets, meta-analyses, and targeted experiments;

Impact

This project will generate new scientific knowledge on the links between taste, sustainability, and nutrition, strengthening the evidence base for future food innovation. It will support the development of plant-based products that are both appealing and environmentally responsible, ultimately helping guide consumers toward diets that benefit both human health and the planet. 

Financial support

This PhD is funded by the University of Trento and the University of Southern Denmark.

Team

in collaboration with the Department of Green Technology of the University of Southern Denmark

and with the FEM Sensory Quality Group