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Grethe Hyldig, cand.lact., Ph.D., is Senior Researcher in Sensory Science and the leader of the sensory group in the Division of Industrial Food Research in DTU Food at the Technical University of Denmark(DTU). The sensory group has an extensive knowledge and experience within the area of sensory quality at the different steps in food chains especially of fish and fish products. The group works with consumer preferences, sensory quality and developing of sensory methods. An important part of the work is development of methods evaluating eating quality and shelf life of seafood, which makes it possible to predict quality and shelf life. Grethe is the core researcher in the development and validation of the Quality Index Method (QIM) schemes internationally. Her work includes communication to the consumers and data mining of data from consumer studies.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 2 - Zero Hunger
  • SDG 3 - Good Health and Well-being
  • SDG 14 - Life Below Water


  • User defined:
  • Food
  • Sensory science
  • consumer test
  • sensory quality
  • Seafood
  • Quality Index Methods


Dive into the research topics where Grethe Hyldig is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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Collaborations and top research areas from the last five years

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