Per Møller

 Per Møller

University of Copenhagen, Denmark

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Flavour is a peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition. The journal publishes articles from all relevant disciplines including neuroscience, genetics, food chemistry, sensory science, psychology and philosophy.

In recent years, there has been an enormous increase in knowledge related to flavour, from the fields of physics, chemistry, psychology, neuroscience and, most recently, the new field of molecular gastronomy. I hope that Flavour will provide a forum for scientists interested in flavour and that it will facilitate understanding of the ways flavour shapes our world; from pleasure to its broader effects on food choice, behaviour and health.

Per Møller received his Masters in Physics and Mathematics at the University of Copenhagen, Denmark, before going on to complete an MA in Psychology and a PhD in Cognitive Science at the University of Rochester in New York, USA.

Returning to the University of Copenhagen, where he is now an Associate Professor, his research centres principally on psychophysics and neurophysiology of the senses and on the neuropsychological phenomena regulating food sensation, reward and appetite, and the interrelationships between these.

His particular interest is the psychology of food choice, examining how the sensory parameters of food appearance, texture, odour , and pungency shape consumption habits.  His work considers the memory of odours and flavours, and has recently begun probing the critical periods for food habit formation, from the breast-fed infant through to early childhood.  He is a major contributor in the emerging field of Molecular Gastronomy, having published over 50 articles since 2001.

Aside from his research efforts, Professor Møller teaches within the Department of Food Science at the University of Copenhagen.  There, he directs a Master’s-level course on Food Choice and Acceptance, where students consider development of preferences, consumer attitudes towards different foods, neuroeconomic approaches and the relationships between choice and consumption.

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