Hi Nikoline, what is your background and job role at AU?

I  am Danish, and I have a BA in Nutrition and Health from University College Copenhagen, and a MSc. in Food Innovation & Health from University of Copenhagen. I am currently a PhD Fellow at Department of Food Science.

What are your main areas of research?

My research takes it departure in sensory and consumer science, where I am more specifically investigating pleasure sensations and eating behaviour of different consumer groups. Besides the brilliant researchers at AU FOOD, I am also collaborating with Prof. Raymond C. K. Chan of Institute of Psychology, University of Chinese Academy of Sciences, China.

Are you involved with any teaching at the moment?

I teach a module on the course 'Food Quality Perception & Eating Behaviour' on the MSc. International Food Quality & Health programme.

How did you hear about Cognition and Behavior Lab?

Quite a few of my colleagues at AU FOOD have used the COBE Lab facilities, and they recommended it to me.

Have you used the Lab? If so, what are the benefits for researchers?

I am currently running an experimental consumer study, where we are investigating the relation between different cognitive functions and eating behaviour. One of the main benefits of being able to use COBE Lab for me is that the lab has all the equipment we need as well as multiple controlled lab settings. It is also located very nicely close to the city centre and AU Campus, which makes it easy to recruit participants.

Is there a particular recommendation you would like to pass on to other researchers? Something you wish you had known before you started, or just a useful trick.

Plan your study carefully, especially with a focus on the types of statistical analyses you wish to perform on the data. I can also recommend getting a tour at COBE Lab and have a chat with the nice people there, when you are planning a study to make sure everything will run as smooth as possible.

Could you recommend one academic book to fellow colleagues that you think is of great interest?

Sensory Evaluation of Food' by Harry T. Lawless & Hildegarde Heymann.

Away from your research, what do you enjoy doing?

I like to eat out and try new dining experiences, explore local food markets when I'm travelling, go to concerts and the cinema. During the lock-down I also found a new hobby in gardening.

Finally, which Associated Researcher would you like to see under 'Spotlight' next time?

Trine Mørk or Mai Bjørnskov Mikkelsen