Grethe Hyldig
Senior research scientist
DTU National Food Institute
Research Group for Bioactives – Analysis and Application
Henrik Dams Allé
Building 201 Room 020
2800 Kgs. Lyngby
Danmark
Food Sensory science consumer test sensory quality Seafood Quality Index Methods
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.