Klaus Dürrschmid

Klaus Dürrschmid is an Assistant Professor at the Institute of Food Science, Department of Biotechnology and Food Science, University of Natural Resources and Life Sciences, Vienna (BOKU). His work bridges sensory science and consumer behavior, focusing on implicit and explicit measurement techniques such as eye tracking and face reading.

• Education: Diploma (1992) and Doctoral Degree (1997) in Food Technology from BOKU.

Research Interests: Dürrschmid’s research explores sensory perception, implicit emotional responses, and consumer decision-making. He investigates how factors like color, odor, and portion size influence food acceptance and develops methodologies for sensory quality assurance.

Recent Trends in Publications: His 15 most recent works (2025–2022) emphasize sensory evaluation of meat alternatives, cross-cultural odor associations, implicit measurement in eye tracking, and psychological drivers of food choice. These align with his expertise in sensory science and nutritional psychology.

Scientific Contributions: Dürrschmid has presented extensively on sensory science at international conferences, including Eurosense and Pangborn Symposia, covering topics like taste modulation, sensory quality management, and consumer behavior under emotional or cultural influences.

Advisory & Collaborative Work: He supervises theses and collaborates on sensory projects, though specific student names and grants are not listed in the provided data.

Labs & Networks: His research is conducted at BOKU’s Institute of Food Science, with involvement in the Austrian Sensory Network (SNÖ) and European sensory research initiatives.