 We are guided by our senses. We assess and analyze our food in a split second. How we experience the taste, texture, sound, smell, and appearance is an important dimension of our research at the Department of Food Science at Ohus University. Research and teaching activities at the Department of Food Science span the entire food chain from field to fork, including the health-promoting properties of foods and food constituents. The focus of the science teams is understanding food quality and our perception of food. We combine cutting-edge laboratory experiments with real-life test groups to develop better tasting, more stimulating, and healthier food and drink experiences. We develop new growing methods and the flavors of the future in both field and protected environments. Our research with LED lamps is an example of how to ensure the food supply in urban environments and how to deliver new flavors and environment-friendly growing methods that create wonderful sensory experiences, contributing to a more secure and sustainable future. Our research gives food producers and restaurants new ways to serve you a better food experience. Our goal is to deliver the best tasting and healthiest ingredients. How will the basil on your pizza taste in the future? There are many possibilities, but the goal is the same. At the Department of Food Science, we add value to the quality of your food experience.