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Hendrik N.J. Schifferstein

Hendrik N.J. Schifferstein

D-Index & Metrics

Psychology

D-Index
51
Citations
11041
World Ranking
5196
National Ranking
245

Overview

Hendrik N.J. Schifferstein is affiliated with Delft University of Technology in the Netherlands. Their research spans multiple fields, primarily focusing on psychology and agricultural and biological sciences.

The scientist's work includes extensive studies in social psychology, food science, marketing, experimental and cognitive psychology, and sensory systems. These subfields underpin a broader investigation into how sensory perception influences human behavior and decision-making.

Research topics frequently covered include:

  • Color perception and design
  • Olfactory and sensory function studies
  • Consumer packaging perceptions and trends
  • Consumer attitudes and food labeling
  • Culinary culture and tourism
  • Multisensory perception and integration
  • Innovative human-technology interaction

Schifferstein has contributed to several peer-reviewed publications in well-regarded venues. Frequent publication venues include:

  • International Journal of Food Design
  • Food Quality and Preference
  • Journal of Functional Foods
  • Journal of Culinary Science & Technology
  • Current Opinion in Food Science

Recent papers authored or coauthored by Schifferstein span areas of food packaging, sensory science, and design communication. Notable recent publications include:

  • "Conveying information through food packaging: A literature review comparing legislation with consumer perception," 2021, Journal of Functional Foods
  • "An exploratory study using graphic design to communicate consumer benefits on food packaging," 2021, Food Quality and Preference
  • "Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice," 2020, Journal of Culinary Science & Technology

In collaboration, the scientist frequently partners with researchers Mailin Lemke, Hannah M. Goss, Nynke Tromp, Alie de Boer, and Jotte de Koning. These collaborations have contributed to advancing knowledge at the intersection of sensory perception, food design, and consumer behavior.

Best Publications

  • Health-related determinants of organic food consumption in the Netherlands.

    H.N.J. Schifferstein;P.A.M. Oude Ophuis

  • Sources of positive and negative emotions in food experience.

    Pieter M.A. Desmet;Hendrik N.J. Schifferstein

  • Tough package, strong taste: The influence of packaging design on taste impressions and product evaluations

    Liza Becker;Thomas Johannes Lucas van Rompay;Hendrik N.J. Schifferstein;Mirjam Galetzka

  • Consumer-product attachment: Measurement and design implications

    Hendrik N. J. Schifferstein;Elly P. H. Zwartkruis-Pelgrim

  • The role of congruency and pleasantness in odor-induced taste enhancement

    Hendrik N.J Schifferstein;Peeter W.J Verlegh

  • The perceived importance of sensory modalities in product usage: A study of self-reports

    Hendrik N.J. Schifferstein

  • Shifts in sensory dominance between various stages of user-product interactions.

    Anna Fenko;Hendrik N.J. Schifferstein;Paul Hekkert

  • Product attachment and satisfaction: understanding consumers' post‐purchase behavior

    Ruth Mugge;Hendrik N.J. Schifferstein;Jan P.L. Schoormans

  • Influence of package design on the dynamics of multisensory and emotional food experience

    Hendrik N.J. Schifferstein;Anna Fenko;Anna Fenko;Pieter M.A. Desmet;David Labbe

  • Design Strategies to Postpone Consumers' Product Replacement: The Value of a Strong Person-Product Relationship

    Ruth Mugge;Jan P. L. Schoormans;Hendrik N. J. Schifferstein

  • Emotional bonding with personalised products

    Ruth Mugge;Jan P.L. Schoormans;Hendrik N.J. Schifferstein

  • The Design of Smart Product-Service Systems (PSSs): An Exploration of Design Characteristics

    A.M. Valencia Cardona;R. Mugge;J.P.L. Schoormans;H.N.J. Schifferstein

  • Both perceptual and conceptual factors influence taste-odor and taste-taste interactions

    R.A. Frank;N.J. van der Klaauw;H.N.J. Schifferstein

  • Capturing product experiences: a split-modality approach

    Hendrik N.J. Schifferstein;Marc P.H.D. Cleiren

  • Visualising fragrances through colours: the mediating role of emotions.

    Hendrik N J Schifferstein;Inge Tanudjaja

  • INTRODUCING PRODUCT EXPERIENCE

    Paul Hekkert;Hendrik N.J. Schifferstein

  • Range and Number-of-Levels Effects in Derived and Stated Measures of Attribute Importance

    Peeter W.J. Verlegh;Peeter W.J. Verlegh;Hendrik N.J. Schifferstein;Dick R. Wittink;Dick R. Wittink

  • Surprise as a design strategy

    Geke D.S. Ludden;Hendrik N.J. Schifferstein;Paul Hekkert

  • What makes products fresh: The smell or the colour?

    Anna Fenko;Hendrik N.J. Schifferstein;Tse-Chia Huang;Paul Hekkert

  • Consumer expectations for vegetables with typical and atypical colors: The case of carrots

    Hendrik N.J. Schifferstein;Theresa Wehrle;Claus-Christian Carbon

  • Asymmetry in the disconfirmation of expectations for natural yogurt.

    H.N.J. Schifferstein;A.P.W. Kole;J. Mojet

  • FOOD, people, and society

    L. Frewer;E. Risvik;H. Schifferstein;Kenneth J. Systma

  • The drinking experience: Cup or content?

    Hendrik N.J. Schifferstein

  • PRODUCT ATTACHMENT: DESIGN STRATEGIES TO STIMULATE THE EMOTIONAL BONDING TO PRODUCTS

    Ruth Mugge;Jan P.L. Schoormans;Hendrik N.J. Schifferstein

  • The effects of sensory impairments on product experience and personal well-being.

    H.N.J. Schifferstein;P.M.A. Desmet

Frequent Co-Authors

Monique A. M. Smeets
Monique A. M. Smeets Utrecht University
Claus-Christian Carbon
Claus-Christian Carbon University of Bamberg
Diane Pecher
Diane Pecher Erasmus University Rotterdam
Math J. J. M. Candel
Math J. J. M. Candel Rutgers, The State University of New Jersey
Albert Postma
Albert Postma Utrecht University

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