Ching Yue Chow

Ching Yue Chow is a Research Fellow in the Department of Food Science at the University of Copenhagen's Faculty of Science, specializing in sensory science with a focus on taste and texture perception in foods and their impact on consumer preferences and eating behaviors. Her work integrates sensory evaluation techniques and dietary assessment to design foods meeting individuals' sensorial and nutritional needs.

Her academic background includes:

• PhD in Sensory and Consumer Science, University of Copenhagen (2019–2024)
• MSc in Food Innovation and Health, University of Copenhagen (2017–2019)
• BSc in Food and Nutritional Science, University of Hong Kong (2011–2015)

Chow's research centers on developing novel sensory methods, such as threshold testing and biometric data integration, to enhance palatability of plant-based foods. Current projects include 'Solid-state fermentations for protein transformations and palatability of plant-based foods (PROFERMENT)' and 'Functional and palatable plant seed storage proteins for sustainable foods (SEEDFOOD)' within the Wender Bredie research group. Her approach bridges food science, nutrition, and sustainable food systems design.

Analysis of her 8 recent publications (2021–2024) reveals dominant themes in children's texture perception (e.g., dentition impacts, age-related preferences) and plant-based food innovation (e.g., 3D printing, protein enrichment). Key disciplines span sensory science, child development, and food technology, with methodologies emphasizing forced-choice pictographic scales and layered food design for improved consumer acceptance.

As an active contributor to the Wender Bredie research group, Chow has presented findings at international conferences including the Pangborn Sensory Science Symposium. Her work has garnered coverage from 10 news outlets and academic attention via Mendeley readership, reflecting its relevance to sustainable food development and child nutrition.