Kees de Graaf

Kees de Graaf, a Professor at Wageningen University & Research, specializes in Sensory Science and Eating Behaviour. His work spans food perception, taste preferences, and dietary intake, with a focus on sweetness, energy consumption, and sensory-driven food choices.

• Research Focus: Taste perception, dietary behavior, and sensory influences on food intake
• Supervised Students: Roelofs, J., Cad, E., van Eijnatten, E., Pirc, M., Salazar Cobo, M.
• Media Contributions: Public commentary on sugar cravings, genetics, and sweet tooth dynamics

Key Trends: Recent articles examine visual food presentation, sweetness exposure effects, and eating rate mechanics. His studies integrate sensory analysis with nutritional psychology, often in real-life contexts.

Research Output: Over 465 publications, including influential work on sweet taste genetics and sensory databases. He also developed datasets like the Taste, Fat and Texture Database and contributed to projects on gastric digestion and food emotions.