Personal profile

Research profile

Rick Schifferstein is a leading researcher at the intersection of sensory science and food design, exploring how multisensory experiences shape the way individuals perceive, interact with, and enjoy food. He strives to bridge the gap between theoretical research and real-world applications, collaborating with chefs, food manufacturers, marketers, public health officials, and designers to implement practical solutions that align with consumer needs and environmental goals. His work has made significant contributions to the understanding of how design interventions can support people in eating healthier and more sustainably.

In his education and coaching, he emphasizes the integration of scientific rigor and creative exploration, equipping learners with the tools to develop impactful and sustainable food innovations. Through his scholarly contributions, practical applications, and educational initiatives, Rick Schifferstein has positioned himself as a thought leader in the emerging field of food design, pushing the boundaries of how we conceptualize and engage with food in the 21st century.

Expertise related to UN Sustainable Development Goals

In 2015, UN member states agreed to 17 global Sustainable Development Goals (SDGs) to end poverty, protect the planet and ensure prosperity for all. This person’s work contributes towards the following SDG(s):

  • SDG 3 - Good Health and Well-being
  • SDG 12 - Responsible Consumption and Production

Keywords (LCC)

  • BF Psychology
  • Sensory perception
  • Product Experience
  • BH Aesthetics
  • Multisensory integration
  • Design

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Collaborations and top research areas from the last five years

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