This research investigates taste alterations experienced by cancer patients during chemotherapy and radiotherapy. Using electrogustometry and flavour profile analysis, the study measures and categorizes changes in taste perception to guide the development of tailored food products that improve nutrition, comfort, and quality of life for people undergoing cancer treatment.

This PhD project investigates why long-life chocolate milk loses its flavour after 28 days. By analysing odor compounds, monitoring flavour changes over six months, and reformulating the product with industry partners, the research aims to create a longer-lasting, better-tasting chocolate milk and a general method for diagnosing and correcting flavour deterioration.