Projectname:
Correlation between physico-chemical hair properties and emotions
Workgroup: Preservation of food quality
Research Partner and Scientific Guidance:
IGF: 01IF00445C
Financing: BMWE
Duration: 2026 – 2028
The HairMotion project addresses a largely unexplored yet socially relevant topic: the influence of hair properties on human emotional well-being. Although hair care products play a central role in personal hygiene and self-esteem, there is a lack of scientific knowledge about how the physicochemical properties of hair – particularly after the use of shampoos – affect emotional responses.
The aim of the project is to systematically investigate this relationship, with a particular focus on the role of sustainable, trichologically effective ingredients in hair care. To this end, innovative bio-based shampoo formulations will be developed that are both functionally effective and environmentally sustainable. Their performance will be evaluated using a combination of analytical methods (e.g., hair structure, tensile strength, combability) and in vivo studies assessing tactile hair perception. In addition, emotional responses will be measured through behavioral observations and psychophysiological assessments (e.g., salivary stress hormones, heart rate, heart rate variability). Through this interdisciplinary approach, HairMotion will generate new insights into the sensory effects of sustainable hair care products and their influence on emotional experience. The results will provide a scientific basis for the development of novel products that are sustainable, effective, and beneficial for human well-being.
With strong relevance for industry and considerable application potential, HairMotion aligns with funding priorities in the areas of innovation, sustainability, and consumer well-being and health. The novel ingredients developed within the project – together with the physicochemical and psychological characterization of the responses they elicit – will particularly benefit small and medium-sized enterprises (SMEs), which often lack the resources to carry out such development processes independently.

The IGF project presented here by the Research Association of the Industrial Association for Food Technology and Packaging (IVLV e.V.) is funded by the Federal Ministry for Economic Affairs and Energy as part of the program for the promotion of industrial community research (IGF) based on a decision of the German Bundestag.