Research

From what’s in your brain to what’s on your plate and in your home. We conjointly research smell, taste, touch, and everything else that influences consumer choices. One of our goals is to develop and improve sensory and consumer testing methods across Europe and beyond.

Members share their sensory science and consumer research experience in cross-border studies, benefitting the European food and non-food industries. 

How can we improve the diet of children? How does ageing affect food preferences? What is the best way to standardize sensory testing? These are some of the questions we answer in our joint research. Our aim: to fill the gap between basic and applied research.

 

Examples of our joint research

Proficiency Testing in Sensory Analysis

  • Development of International Guidelines, within the frame of the EU-funded project “Profisens”
  • Development of reference samples for Proficiency Testing
    e.g. systematically varied samples of chocolate drinking powder
  • Provision of regular Proficiency Tests     more



 

Calibration methods

Development of reference samples and calibration procedures for the sensory testing of food contact materials - paper and board (EU-funded project “Calibsensory”)     more



 

Healthy Lifestyle in Europe in Europe by Nutrition in Adolescence

(EU project "HELENA" No. FOOD-CT-2005-007034)

The main goals of the project are:

  • To develop and harmonise innovative methods for the assessment of lifestyle habits of adolescents across Europe with special focus on diet, nutrition and physical activity.
  • To assess dietary and physical activity patterns as well as nutritional status among European adolescents.
  • To investigate knowledge and attitudes towards nutrition and physical activity among adolescents and to establish the main determinants of their food choice and preference.
  • To describe regional, cultural, social, genetic and gender differences and similarities across Europe.
  • To identify adolescents at risk of eating disorders, dislipidemia, obesity and/or type 2 diabetes.
  • To develop a number of healthy foods and identify marketing strategies for consumers, in order to improve the diet of adolescents.
  • To develop a Lifestyle Education Programme and test its efficacy for improving adolescents’ health.

more

For further information see http://www.helenastudy.com.


 

Healthy Ageing

How Changes in Sensory Physiology, Sensory Psychology and Socio-Cognitive Factors Influence Food Choice

(EU project “Health Sense” No. QlK1-CT-1999-00010)

This study is aimed at

  • generating scientific data on the relationship between sensory physiology and food preferences
  • studying the degradation of sensory capability in the ageing and determining how it  affects their food preferences and general well-being
  • understanding how older people deal with issues related to food and food choice
  • publishing the results in a format that can be used by policy makers, the food industry and consumer organisations who support the elderly

For further information see http://cordis.europa.eu/projects/rcn/51655_en.html


 

Coffee study

This inter-laboratory study aimed at clarifying the question, as to whether

  • descriptive and profiling data on a product obtained in one country are comparable to the data of panels from another country, even if the panels use different attributes and different languages and can these data then be related to consumer preferences in other countries
  • the consumer preferences for coffee are the same for all countries

A full report of the results has been published under the title "A European Sensory and Consumer Study: A case study on coffee" and can be obtained from CCFRA; Please contact pubs@remove-this.campden.co.uk

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Visiting each others labs (Dijon, France)

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Children discovering sensory science (Warsaw, Poland)

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Sensory consumer testing in a natural context (Aarhus, Denmark)



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