SENSWELL - Sensory food satisfaction in promoting healthy and sustainable eating behaviour
The SENSWELL project focuses on how sensory properties of foods and the eating environment can be utilised to reduce food intake and at the same time provide high feelings of well-being both during and after the ingestion of a food or a meal.
The project is hosted by University of Copenhagen in Denmark and is a collaboration between the major sensory research groups in Denmark (DTU and AU), university partners in Europe and a consortium of major food companies.
Jørgen Dejgård Jensen is leader of a work package with the objective to investigate the environmental and economic sustainability of dietary patterns with a higher content of foods with high satiation and satiety capacity.
Work Package 5 - Sustainability assessment and economic impact
The objective of WP5 is to investigate the environmental and economic sustainability of dietary patterns with a higher content of foods with high satiation and satiety capacity. Key outcomes of the work package include assessments of modified dietary patterns’ impacts on the environment and on consumers’ economic food expenditure.
In the work package a number of ‘diet scenarios’ are developed. The scenarios reflect different changes in dietary behavior in terms of replacement of products from the current diet. These ‘diet scenarios’ form the basis for the environmental and economic assessments.
Consequences of a wide-scale implementation of the ‘diet scenarios’ on a number of environmental indicators (e.g. greenhouse gas emissions, land use) are evaluated using methods from lifecycle analysis.
Economic impacts of dietary changes according to the ‘diet scenarios’ are estimated for different groups of consumers, based on price information estimated on the basis of market data from retail stores, supplemented with cost-based market price estimates for novel products.
Project partners from universities
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UCPH-IFRO: University of Copenhagen, SCIENCE-IFRO
- UCPH-FOOD: University of Copenhagen, SCIENCE-FOOD
- AU-FOOD: Aarhus University, Department of Food Science
- AU-MAPP: Aarhus University, Aarhus Business School, MAPP
- DTU-Food: The Technical University of Denmark, Division of Industrial Food Research
- DTU-IMM: Technical University of Denmark, DTU Informatics
Collaborating institutions from the food industry
- ARLA
- Dairy Fruit
- Lantmännen
- Rynkeby
- Tine
- Unilever
Researchers
Name | Title | Phone | |
---|---|---|---|
Jørgen Dejgård Jensen | Professor | +4535336859 |
Funded by:
SENSWELL recieved funding from the Danish Council for Strategic Research
IFRO budget
719.275
Period
2011-2015
External members:
Name | Title |
---|---|
Henrik Saxe | former associate professor at UCPH SCIENCE |