Barbara Vad Andersen

Email

Tel.

30707860

Position

PostDoc

Affiliations

Aarhus University, Department of Food Science

Research Interests

Barbara is affiliated at Aarhus University, Department of Food, working with Sensory & Consumer Science.
At DRCMR she is working on the OmniSaM project. OmniSaM is proposed as a multi-modal metric that targets the full spectrum of processes underlying the satiety cascade, composing brain, blood, mind and behavior of consumers. In the project high-resolution neuroimaging data is conducted from the hypothalamus, whilst simultaneously recording appetitive hormones, blood metabolite composition, subjective sensory indices of appetite, desires, and well-being, and behavioral metrics of consumption vigor.

Research Groups

Reward and Homeostasis

Curriculum Vitae

Education

2015

PhD in Sensory & Consumer Science, Technical University of Denmark

2011

MSc in Human Nutrition, University of Copenhagen

2006

Prof. BSc in Nutrition and Health, Suhr’s Seminarium

Employments

2015 - Present

PostDoc, Aarhus University

2015 - 2015

Research Assistant, Aarhus University

2014 - 2014

Research Assistant, Technical University of Denmark

2011 - 2014

PhD-student, Technical University of Denmark

2011 - 2014

Sensory Assessor, Technical University of Denmark

Full CV

Publications

Andersen, B.V., Byrne, D.V., Bredie, W.L.P. and Møller, P. (2017). Cayenne pepper in a meal: Effect of oral heat on feelings of appetite, sensory specific desires and well-being. Food Quality and Preference, In press.

Andersen, B.V., Mielby, L.A., Viemose, I., Bredie, W.L.P. and Hyldig, G. (2017). Integration of the sensory experience and post-ingestive measures for understanding food satisfaction. A case study on sucrose replacement by Stevia Rebaudiana and addition of Beta Glucan in fruit drinks. Food quality and Preference, 58, 76-84.

Mielby, L.H., Andersen, B.V., Jensen, S., Kildegaard, H., Kuznetsova, A., Eggers, N., Brockhoff, P.B. and Byrne, D.V. (2016). Changes in sensory characteristics and their relation with consumers’ liking, wanting and sensory satisfaction:Using dietary fibre and lime flavor in Stevia rebaudiana sweetened fruit beverages. Food Research International , 82, 14-21.

Akkerman, M., Søndergaard, L.K., Jespersen, L, Balling, M.R., Mackie, A., Nørreby, N.L., Andersen, U., Nørgaard, M.K., Løkke, M.M., Møller, J.R., Mielby, L.A., Andersen, B.V., Kidmose, U. og Hammershøj, M. (2016). Interaction between sodium chloride and texture in semi-hard Danish cheese as affected by brining time, DL-starter culture, chymosin type and cheese ripening. International Dairy Journal, In press.

Andersen, B.V. and Hyldig, G. (2015). Consumers’ view on determinants to food satisfaction. A qualitative approach. Appetite, 95, 9-16.

Andersen, B.V. and Hyldig, G. (2015). Food satisfaction: Integrating feelings before, during and after food intake. Food Quality and Preference, 43, 126-134.