Barbara Vad Andersen

Barbara Vad Andersen




2011 - PhD in Sensory Science - Technical University of Denmark
2007 - 2011 Master in human nutrition - University of Copenhagen

Academic grades

Professionals bachelor

Can.Scient HE

Professional experience

2011 - 2011 Research assistent - University of Copenhagen
2008 - 2011 Nutritionist - Greve municipality


Danish, English


PhD acquired skills

Development of a full vocabulary for satisfaction with foods including sensations, perceptions (sensory: flavour, texture, appearance and arousal and non-sensory: wanting, desire etc.) and feelings (stomach feelings, fullness etc.) related to consumption before, during and after the eating process.
Development of a method measuring Sensory food Satisfaction among adult consumers.

In-depth knowlegde about:
-psychological, physiological and contextual factors behind human food choice and palatability
-formation of food preferences
-objective sensory analysis (scientific and practically)
-subjective sensory analysis and consumer research
-questionnaire development, focus group interviews
-measuring and analysis behaviour (Noldus)
-statistical analysis incl. multivariate statistics
-project planning, execution and evaluation
-scientific writing


International experience

Collaboration with industrial partners; planning, implementation, completement of studies.

Conference presentations and participation

Other information

Undervisning på studerende på grundforløb og kandidatniveau

Vejleder for studerende pågrundforløb og kandidatniveau, samt ved bachelor-afhandling


  • Mundtlige præsentationsteknikker
  • Sensorisk videnskab
  • Undervisning og læring
  • Skrive udvikling
  • Statistik
  • Analyse af sensorisk-, forbruger- og spørgeskema data
  • Effektiv akademisk forfatterskab
  • Inovationer indenfor folkesundhedsvidenskab/ernæring
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  • Food Quality and Preference

    ISSNs: 0950-3293

    Additional searchable ISSN (Electronic): 1873-6343

    Pergamon Press, United Kingdom

    BFI (2018): BFI-level 2, Scopus rating (2017): SJR 1.237 SNIP 1.546, ISI indexed (2013): ISI indexed yes, Web of Science (2018): Indexed yes

    Central database


  • Appetite

    ISSNs: 0195-6663

    Additional searchable ISSN (Electronic): 1095-8304

    Elsevier BV, Netherlands

    BFI (2018): BFI-level 1, Scopus rating (2017): SJR 1.441 SNIP 1.268, ISI indexed (2013): ISI indexed yes, Web of Science (2018): Indexed yes

    Central database


  • Food Research International

    ISSNs: 0963-9969

    Additional searchable ISSN (Electronic): 1873-7145

    Pergamon Press, United Kingdom

    BFI (2018): BFI-level 1, Scopus rating (2017): SJR 1.472 SNIP 1.467, ISI indexed (2013): ISI indexed yes, Web of Science (2018): Indexed yes

    Central database


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ID: 1559483