• Organisational form: governmental
• Focus on: food (& non-food)
• Major activities: consumer & sensory research, commercial contracts, consulting & training

Contact:

Dr. Raija-Liisa Heiniö

VTT Technical Research Centre of Finland

Tietotie 2, Espoo

P.O.Box 1000

FI-02044 VTT, Finland

Phone:  +358 20 722 5178

Fax: +358 20 722 7071

 raija-liisa.heinio@vtt.fi

Katariina Roininen

Phone: +358 20 722 6190 Fax: +358 20 722 7071

VTT Biotechnology in Espoo is one of six institutes of the Finnish Technical Research Centre (VTT). The VTT Consumer and Sensory Studies group consists of seven scientists and three technicians. Consumer research focuses on the acceptability of new production and processing technologies, the role of health in food choices, including the acceptance of functional foods. Sensory studies are carried out on the formation of flavour and mouth-feel with the special attention to cereal-based products.

We provide a wide range of food-related analytical sensory services by a trained 60-member in-house panel. A broad array of descriptive methods and discrimination tests are used to recognise and describe the key sensory characteristics of foods. By linking flavour-profiling with instrumental measurements, we identify the chemical compounds which contribute to flavour perception. Textural components influencing perception of the food are identified by the sensory analysis of textural sensations within the mouth in relation to the measurement of product microstructure and rheological characteristics.

Other applications include storage tests, product development, development of quality standards and selection of suitable packaging materials.

Consumer reactions to foods are defined in acceptance studies which include liking and overall preferences measurements. Food choices can be predicted and understood by segmenting consumers into groups according to their liking ratings, attitudes, beliefs or socio-demographic characteristics. Knowledge about the relative role of different food choice criteria and the influence of consumer attitudes on the acceptance of various food products can be applied to the designing of food, food marketing, and consumer-related communication.

The group organises tailored courses and provides consultations in sensory evaluation for companies, research institutes and authorities.

Please check our website for further information:

 http://www.vtt.fi