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Personal profile

Research areas

Davide Giacalone is an Associate Professor at the Faculty of Engineering, University of Southern Denmark, and the Head of the “Sustainable Food Innovation” research group within the Innovation and Design Engineering section. Davide holds a PhD in Sensory Science from the University of Copenhagen, and his research focuses on understanding consumers’ perceptions and behavior towards foods and beverages in order to design healthy and sustainable foods of the future. His special areas of proficiency include inter-individual differences in food perception and acceptance, methodological research on perceptual product tests with consumers, and the application of sensory methods to product development in both research and industry. He is also highly interested in sensometrics, specifically multivariate methods to relate instrumental and perceptual product evaluations. 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 frequently contributes to international conferences on sensory science, product development, and consumer research worldwide.

Full CV: http://www.davidegiacalone.dk/cv

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


Fingerprints are formed from scientific publications and create an index of weighted keyword concepts for each individual researcher.
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