Personal profile

Research areas

Davide Giacalone is an Associate Professor and Research Group Leader of the Sustainable Food Innovation Group at the Faculty of Engineering, University of Southern Denmark. His research focuses on consumer acceptance of technological innovations in the food domain, with the overarching goal of designing forward-thinking, healthy, and sustainable foods for the future. With a background in sensory and consumer science, his special areas of proficiency include inter-individual differences in food perception and acceptance, methodological research on perceptual product testing with consumers, and the application of sensory methods to product development in both research and industry. Davide is currently on the editorial board for Food Quality and Preference, and is a member of the scientific committee for both the Pangborn Sensory Science Symposium and the European Sensory and Consumer Research Conference. He has published over 70 scientific articles and book chapters and he is a frequent contributor to international conferences on sensory science, product development, and consumer research worldwide.

External positions

Member, Censorkorpset for Levnedsmiddel


Member, Censorkorpset for Ingeniøruddannelserne


Research areas

  • User centered design
  • consumer product testing
  • product optimization
  • sensory evaluation
  • quantitative methods
  • User groups and user behaviour
  • preference mapping
  • clustering
  • segmentation
  • individual differences
  • Environmentally Friendly Foods
  • sustainable food innovation
  • plant-based foods and beverages


Dive into the research topics where Davide Giacalone is active. These topic labels come from the works of this person. Together they form a unique fingerprint.
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