Traditionally, taste in a health promotion context is seen as an ability to avoid diseases and as something that can be damaged by illnesses and treatrments. However, the ability to taste is also about pleasure and well being, which is even more important in a health promotion context.

My research together with my colleague professor Karen Wistoft is oriented towards teaching and learning about taste. Recently we have finished a book: Teaching Taste (in print) in which we present seven dimensions of taste in a pedagogical context. However, we have also published articles in a health promition context and in the context of gastronomy