Cel This project is intended to enhance understanding and achievement of short- and long-term consumer acceptance of commercial food products which can specifically contribute to meeting current dietary goals.The focus is on consumer and food characteristics associated with the selection, continued acceptance, and dietary implications of a range of nutritionally modified alternatives to traditional foods and ingredients.The work centres on a blend of laboratory and field consumer trials and surveys intended to achieve the following tasks :- assess the effect of nutritional information and consumer attitudes, as they affect sensory acceptance and purchase intent;- develop models which integrate sensory evaluation data with other relevant product attributes, including health and cost, to characterize consumers and their perceptions of foods;- assess the satiety value of selected nutritionally modified foods;- examine the influence of nutritional composition of foods for learned sensory preferences;- identify factors associated with long-term changes in acceptance of foods for health promotion.The work focuses on identifying the practical implications and applications of relationships between :- consumer characteristics, including individual attitudes and beliefs in relation to food quality and nutritional goals, and;- expectations and perceptions of the sensory and other attributes of specific food selection and long-term acceptance. Program(-y) FP4-FAIR - Specific research, technological development and demonstration programme in the field of agriculture and fisheries (including agro-industry, food technologies, forestry, aquaculture and rural development), 1994-1998 Temat(-y) 3.1.5 - Food consumption trends, consumer behaviour and nutritional status and sensory analysis Zaproszenie do składania wniosków Data not available System finansowania CSC - Cost-sharing contracts Koordynator BBSRC Institute of Food Research Wkład UE Brak danych Adres Reading Laboratory Earley Gate Whiteknights Road RG6 6BZ Reading Zjednoczone Królestwo Zobacz na mapie Koszt całkowity Brak danych Uczestnicy (3) Sortuj alfabetycznie Sortuj według wkładu UE Rozwiń wszystko Zwiń wszystko MATFORSK - NORWEGIAN FOOD RESEARCH INSTITUTE Norwegia Wkład UE Brak danych Adres OSLOVEIEN, 1 1430 ÅS Zobacz na mapie Koszt całkowity Brak danych UNIVERSITY OF HELSINKI Finlandia Wkład UE Brak danych Adres VIIKKI B - P.O. BOX 27 00014 HELSINKI Zobacz na mapie Koszt całkowity Brak danych WAGENINGEN AGRICULTURAL UNIVERSITY Niderlandy Wkład UE Brak danych Adres BOMENWEG, 2 6703 HD WAGENINGEN Zobacz na mapie Koszt całkowity Brak danych
