The OmniSaM (the Omnibus Satiety Metric) is a multimodal metric for predicting the satieting effects of real foods and drinks.

  • Funded by: Arla Foods amba

 OmniSaM Master Logo JPG


The projects main objective is to develop a multi-modal based metric of satiety that is predictive of future energy consumption that surpasses the performance of existing benchmark metrics, and acts as a proof-of-concept for its use in industrial R&D.

Our framework is premised on two central conjectures.

Multimodality: Satiety metrics that exploit the four modalities of blood, brain, behaviour and mind, will be more powerful than existing single-modality metrics.

Dynamics: Existing satiety metrics are weak because they do not extract information from the dynamics of states as they unfold over time. Satiety metrics that explicitly compute dynamics will be more powerful than static measures.

The OmniSaM project is a collaboration between the Department of Food at Aarhus University, the Department of Endocrinology at the University of Copenhagen, Hvidovre Hospital (KU-Health), the Department of Endocrinology at Aarhus University Hospital, and Danish Research Centre for Magnetic Resonance at University of Copenhagen and supported by the Arla Foods Dairy Health and Nutrition Excellence Center.


        OmniSaM Figure Brain JPG                                                                OmniSaM Figure JPG


DRCMR Members

Hartwig R. Siebner

DRCMR Coordinator

Oliver Hulme

Barbara Vad Andersen

External Members


Aarhus University, Department of Food (AU-FOOD)

Professor Derek V. Byrne

Post Doc Barbara V. Andersen (Daily Project Coordinator)

University of Copenhagen, Department of Endocrinology, Hvidovre Hospital

Chief Physician Sten Madsbad

MD and Post Doc Kirstine Bojsen Møller

Aarhus University Hospital, Department of Endocrinology

Chief Physician Kjeld Hermansen

Clinical Associate Professor Søren Gregersen