SuomeksiConsumer and sensory sciences
Consumer and sensory sciences aim to understand factors affecting food quality and consumers' food choices. In the field of consumer sciences, research is based on the behavioural, social, psychological and economic sciences. Wide range of qualitative and quantitative methods are utilised to address attitudes, perceptions, sensory responses and preferences of consumers.
Flavour and texture design constitutes a means for developing foods with desired flavour and texture qualities. Sensory quality, mouthfeel and flavour can be measured quantitatively by trained panels. Understanding the relations between technological and sensory properties of food is a prerequisite to successful product development.
In the field of Consumer and sensory sciences, the research results are available under two subcategories:
- Consumer sciences
- Sensory sciences
- Others
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Below you find the most recently added result in the field of Consumer and sensory sciences:
Food choice motives and bread liking of consumers embracing hedonistic and traditional values
This study addresses the effect of personal values on consumers’ food choice motives and on the liking of bread. A total of 224 consumers participated in the study in t...
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The flavour of cereal and berry products can be fashioned in a controlled way by bioprocessing tools
Wholegrain and berries are health-beneficial but their use is often limited by their bitter taste and the poor stability of the taste. In FLAVOUR DESIGN research non-desi...
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Food neophobia limits the intake of vegetables in young adults
Reluctance to try unfamiliar foods, food neophobia, is associated with low intake of fruits and vegetables.
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