The Experts below are selected from a list of 150 Experts worldwide ranked by ideXlab platform
Garm Dijksterhuis - One of the best experts on this subject based on the ideXlab platform.
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multivariate data analysis in sensory and Consumer Science
1997Co-Authors: Garm DijksterhuisAbstract:In this introduction the basic terminology of the subject matter of this book is introduced. The underlying research question of the study is presented and the four main themes that the chapters cover are described and related to this question. The kind of data that are analysed throughout the book is explained. Furthermore, the aim and the structure of the book are explained.
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multivariate data analysis in sensory and Consumer Science an overview of developments
Trends in Food Science and Technology, 1995Co-Authors: Garm DijksterhuisAbstract:Abstract Data sets resulting from sensory and Consumer studies can be quite large. A variety of methods of multivariate data analysis can be very useful in the exploration of the structure that is in such data. Over the past ten years, many methods have been proposed and applied to data generated in sensory and Consumer Science research. This paper presents the developments in the multivariate statistical analysis of data in four main areas of sensory and Consumer Science.
Gasto Ares - One of the best experts on this subject based on the ideXlab platform.
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a sense of sustainability how sensory Consumer Science can contribute to sustainable development of the food sector
Trends in Food Science and Technology, 2019Co-Authors: Jessica Aschemannwitzel, Gasto Ares, Joh Thogerse, Erminio MonteleoneAbstract:Abstract Background Humanity's current use of resources is not in line with the goal of sustainable development. Climate change impact scenarios appear worryingly pessimistic. The agricultural and food production accounts for a particularly high share of the impact, and this also holds for consumption of food. Transforming food consumption plays a crucial role in tackling the challenges, and sensory Consumer Science can contribute to this. Scope and approach This commentary examines what is required of the agricultural and food sector in order to sustainably transform, and outlines the current research streams in sensory Consumer Science from a sustainability perspective. Based on a comparison of the requirements and research, we suggest a categorization of the contributions that sensory Consumer Science can make to sustainable development. Key findings and conclusions Six necessary transformations to which sensory Consumer Science can make a contribution are derived and outlined: 1) promotion of a dietary shift towards more sustainable foods and diets, 2) increase of food diversity, 3) food waste reduction, 4) enhancement of the circularity of the food system, 5) heightening and prioritising food-related well-being, and 6) coping with the effects of climate change. So far, sensory Consumer Science studies have focused on foods regarded as sustainable (e.g. organic, sustainably claimed, insects and meat alternatives) as well as issues that contribute to sustainability (e.g. shelf-life, fruit and vegetable consumption, unfamiliar food). The conclusion for further future research is that designing sensory Consumer Science research to explicitly target the six required transformations can increase the discipline's contribution to sustainable development.
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recent advances in Consumer Science
2018Co-Authors: Paula Varela, Gasto AresAbstract:Abstract This chapter reviews the most relevant advancements in Consumer Science, from a methodological perspective, starting from a historical standpoint and highlighting the main areas of development and discussing the whys. Among the topics reviewed are the shift from standardized sensory description to Consumer-based feedback; going beyond hedonics toward more complex, interdisciplinary food choice models that take into account context, situation, Consumer attitudes and values; the growing interest in emotional research; and the study of the extended eating experience (food behavior, well-being). Also covered are methodological advancements in qualitative and quantitative Consumer research, adapting methods from psychology and behavioral economics, and the use of nondirected and implicit methods, as well as considering heuristics in food choice. The chapter also reviews the importance of planning specific studies and applications with special populations from a socioeconomic perspective and from a cognitive perspective. Based on the recent advancements, the future and remaining challenges in Consumer Science are discussed as concluding remarks. As this is the introductory chapter, we detail the chapters that look in depth into the different areas of Consumer Science in the two volumes of the present book.
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future directions in sensory and Consumer Science four perspectives and audience voting
Food Quality and Preference, 2017Co-Authors: Sara R Jaege, Gasto Ares, Christelle Porchero, Suzanne Pecore, Halliday J H MacfieAbstract:Abstract The 11th Pangborn Sensory Science Symposium, which took place in Gothenburg (Sweden), in August 2015 ended with a plenary session where areas of direction for future research in sensory and Consumer Science were suggested by four speakers. Within their chosen topic the speakers presented three statements which the audience voted on (ranking task) in terms of importance for the future of the field. On the topic of understanding individual variation in sensory perception, the statement endorsed as most important was: “We must engage with other specialists, e.g., geneticists and neuroscientists, to understand the mechanism behind individual variation in perception”. With regard to the role of context and situation in future research and the top ranked statement for this topic was: “We must increase the number of real-life Consumer studies for more ecological validity”. With regard to Consumers’ decision making processes, the statement endorsed as most important was: “We must develop new methodological approaches to understand the heuristics that influence food choice”. Finally, on the topic of future sensory and Consumer research in industry, the top ranked statement was: “We must better capture Consumer responses in context (at the moment, in the environment, etc.).” Three broad themes emerged: increasing the ecological validity of sensory and Consumer research, doing inter-disciplinary research and accounting for individual differences (perception and decision making). These coincide with the trend from past decades towards a broadening of this Science domain.
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sensory profiling the blurred line between sensory and Consumer Science a review of novel methods for product characterization
Food Research International, 2012Co-Authors: Paula Varela, Gasto AresAbstract:Sensory descriptive analysis is one of the most powerful, sophisticated and most extensively used tools in sensory Science, which provides a complete description of the sensory characteristics of food products. Considering the economic and time consuming aspects of training assessor panels for descriptive analysis, several novel methodologies for sensory characterization have been developed in the last ten years. These methodologies are less time consuming, more flexible and can be used with semi trained assessors and even Consumers, providing sensory maps very close to a classic descriptive analysis with highly trained panels. Novel techniques are based on different approaches: methods based on the evaluation of individual attributes (intensity scales, check-all-that-apply questions or CATA, flash profiling, paired comparisons); methods based on the evaluation of global differences (sorting, projective mapping or Napping®); methods based on the comparison with product references (polarized sensory positioning), and based on a free, global evaluation of the individual products (Open-ended questions). This review aims at reviewing theory, implementation, advantages and disadvantages of the novel product profiling techniques developed in the last ten years, discussing recommendations for their application.
Erminio Monteleone - One of the best experts on this subject based on the ideXlab platform.
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a sense of sustainability how sensory Consumer Science can contribute to sustainable development of the food sector
Trends in Food Science and Technology, 2019Co-Authors: Jessica Aschemannwitzel, Gasto Ares, Joh Thogerse, Erminio MonteleoneAbstract:Abstract Background Humanity's current use of resources is not in line with the goal of sustainable development. Climate change impact scenarios appear worryingly pessimistic. The agricultural and food production accounts for a particularly high share of the impact, and this also holds for consumption of food. Transforming food consumption plays a crucial role in tackling the challenges, and sensory Consumer Science can contribute to this. Scope and approach This commentary examines what is required of the agricultural and food sector in order to sustainably transform, and outlines the current research streams in sensory Consumer Science from a sustainability perspective. Based on a comparison of the requirements and research, we suggest a categorization of the contributions that sensory Consumer Science can make to sustainable development. Key findings and conclusions Six necessary transformations to which sensory Consumer Science can make a contribution are derived and outlined: 1) promotion of a dietary shift towards more sustainable foods and diets, 2) increase of food diversity, 3) food waste reduction, 4) enhancement of the circularity of the food system, 5) heightening and prioritising food-related well-being, and 6) coping with the effects of climate change. So far, sensory Consumer Science studies have focused on foods regarded as sustainable (e.g. organic, sustainably claimed, insects and meat alternatives) as well as issues that contribute to sustainability (e.g. shelf-life, fruit and vegetable consumption, unfamiliar food). The conclusion for further future research is that designing sensory Consumer Science research to explicitly target the six required transformations can increase the discipline's contribution to sustainable development.
Klaus G Grune - One of the best experts on this subject based on the ideXlab platform.
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the common ground between sensory and Consumer Science
Current opinion in food science, 2015Co-Authors: Klaus G GruneAbstract:Traditionally, sensory Science has focused on consumption and Consumer Science on decision-making when dealing with food. Recent developments in the way Consumers perceive quality in food make it imperative; however, that both fields of inquiry integrate better. The product micro lifecycle is proposed as a framework that views the process from purchase via preparation to consumption of food as a continuous learning process informed by both sensory and informational stimulation.
Jessica Aschemannwitzel - One of the best experts on this subject based on the ideXlab platform.
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a sense of sustainability how sensory Consumer Science can contribute to sustainable development of the food sector
Trends in Food Science and Technology, 2019Co-Authors: Jessica Aschemannwitzel, Gasto Ares, Joh Thogerse, Erminio MonteleoneAbstract:Abstract Background Humanity's current use of resources is not in line with the goal of sustainable development. Climate change impact scenarios appear worryingly pessimistic. The agricultural and food production accounts for a particularly high share of the impact, and this also holds for consumption of food. Transforming food consumption plays a crucial role in tackling the challenges, and sensory Consumer Science can contribute to this. Scope and approach This commentary examines what is required of the agricultural and food sector in order to sustainably transform, and outlines the current research streams in sensory Consumer Science from a sustainability perspective. Based on a comparison of the requirements and research, we suggest a categorization of the contributions that sensory Consumer Science can make to sustainable development. Key findings and conclusions Six necessary transformations to which sensory Consumer Science can make a contribution are derived and outlined: 1) promotion of a dietary shift towards more sustainable foods and diets, 2) increase of food diversity, 3) food waste reduction, 4) enhancement of the circularity of the food system, 5) heightening and prioritising food-related well-being, and 6) coping with the effects of climate change. So far, sensory Consumer Science studies have focused on foods regarded as sustainable (e.g. organic, sustainably claimed, insects and meat alternatives) as well as issues that contribute to sustainability (e.g. shelf-life, fruit and vegetable consumption, unfamiliar food). The conclusion for further future research is that designing sensory Consumer Science research to explicitly target the six required transformations can increase the discipline's contribution to sustainable development.