No photo of Helene Christine Reinbach
  • Source: Scopus
20032023

Research activity per year

Personal profile

Short presentation

My major research interest is focused on the promotion of sustainable diets and food systems drawing on my research experiences within the fields of public health nutrition, sensory and consumer science. I have recently been working on developing novel strategies to inprove the meal experience  for people with smell loss and for elderly people. I have an interest in reducing food waste and have investigated the consumer potential for using upcycled ingredients in canteen meals (FoodRus). I am currently working on the EU project HealthFerm investigating the consumer perception and acceptance of plant-based innovative fermented foods and meals, hoping to promote a green dietary transition in Europe.

Research Areas

- Public Health and health promotion

- Consumer behaviour (especially children and elderly)

- Sensory Science (the trigeminal sense, the sense of smell)

- Sensory perception and appetite regulating effects of bioactive components

- Food waste

 

Methods

- Interventions (in local communities)

- Health campaigns (e.g. mass media campaigns)

- The Supersetting approach

- Surveys

- ”Mixed method” evaluation (e.g. action research, controlled intervention design, interviews, focus groups)

- Sensory testing (Time-intensity, Profiling, Odour test kits)

- Meal studies to measure acceptance energy intake and appetite

 


Teaching 

I am Head of Studies for the Food Innovation and Health Master Programme. I teach at the following courses.  


- Meal Systems and Technology (MSc, 7.5 ECTS)

- Food and Meal Consumer Reseach (MSc, 7.5 ECTS)

-  Determinants of Food Consumption (MSc, 7.5 ECTS)

- Supervision within Food Innovation, Public Health, Sensory and Consumer Science (BSc theses, MSc theses, and projects outside of scope).

CV

Education

2021: Basic education for Head of Studies

2014: Assistant professor pedagogy course

2008: PhD (Sensory Science & Nutrition), KU-Science, University of Copenhagen

2004: MSc (Biotechnology, cand.polyt), Technical University of Denmark (DTU)

2002: BSc (Diploma engineer in Chemistry), Technical University of Denmark (DTU)

 

Employments

2018-           Associate Professor, FOOD, University of Copenhagen

2015-2018     Associate Professor, PLAN, Aalborg University

2012-2015:   PostDoc, MENU, PLAN, Aalborg University

2010-12:     Assistant Professor, KU-Science, University of Copenhagen

2008-2010:   PostDoc, KU-LIFE, University of Copenhagen

2004-2008:   PhD Student, KU-LIFE, University of Copenhagen

 

National & International Research Collaborations

2022-       HealthFerm, Innovative pulse and cereal-based food                          fermentations for human health and sustainable diets, EU

                Fermfoods, SMV: Food Innovation

2019-       Trigeminal sensing for regaining food appetite and well-                     being, Velux

2015-:          Eldorado, KU-Science, University of Copenhagen

2012-2015:   SoL-Bornholm, Steno Diabetic Center, Region H, Research Center for health Promotion                      and Health (FCFS)

 2009-2014     Optimal well-being, development and health for Danish children through a healthy                            New Nordic Everyday Food (OPUS), KU, DK

2011:           Gastronomics, Plant & Food, Auckland, NZ

2009-2011: TetraPak, Malmø, SE

2007-2008:   Department of Human Biology, Maastricht University, NL.

2004-2008: Meat as part of a Meal, Danish Meat Research Institute (DMRI), Danish Technological Institute

Collaborations and top research areas from the last five years

Recent external collaboration on country/territory level. Dive into details by clicking on the dots or