Dr. Kolbrún Sveinsdóttir
Food Science Research and Discussions
Research Areas
Exploring the intersection of science, sustainability, and consumer experience
Seafood Quality
Research on quality assessment, preservation methods, and consumer perception of seafood products.
Sensory Science
Expertise in sensory evaluation methods, consumer testing, and product development.
Sustainable Food
Studies on sustainable food production, novel ingredients, and environmental impact.
“Understanding how consumers perceive and interact with food is essential for developing sustainable, nutritious, and enjoyable products that meet the needs of future generations.”
— Kolbrún Sveinsdóttir