Risultati finali
• Agreed and signed Consortium Agreement
Consumer criteria for information quality• Identification of key criteria required by consumers to enable informed choice when eating out (across key stages and countries). • A report encapsulating the secondary research and quantitative findings from the consumer survey to inform the industry database of WP3.
Dissemination• Papers at international conferences and meetings • Workshops for the foodservice industry • Open access papers in academic, trade and professional journals • Final report
Prototype validation• Prototype validation and proof of concept.
Interpret and evaluate• Interpret and evaluate consumer food choice through data mining and related measured/analytical approaches across countries (Denmark, France, Greece, UK), key stages and organisational settings (universities and workplaces).
Field test• Synthesising and benchmarking the attributes of a successful human-smartphone/tablet interface in preparation for commercialisation
• Inventory of datasets and their application in the development of a smartphone/tablet interface • Provision of predictive capacity to foodservice operators (e.g. data analytics).
GUI development• Production of a flexible customisable and accessible interface (e.g. smartphone app and QR coding) for personalised food recommendation.
Pubblicazioni
Autori:
Sarah Price, Heather Hartwell, Ann Hemingway, Chris Chapleo
Pubblicato in:
Appetite, Numero 97, 2016, Pagina/e 169-175, ISSN 0195-6663
Editore:
Elsevier BV
DOI:
10.1016/j.appet.2015.12.006
Autori:
Sarah Price, Jeffery Bray, Lorraine Brown
Pubblicato in:
International Journal of Workplace Health Management, Numero 10/4, 2017, Pagina/e 318-331, ISSN 1753-8351
Editore:
Emerald Group Publishing Ltd.
DOI:
10.1108/IJWHM-12-2016-0087
Autori:
Sarah Price, Giampaolo Viglia, Heather Hartwell, Ann Hemingway, Chris Chapleo, Katherine Appleton, Laure Saulais, Ioannis Mavridis, Frederico J.A. Perez-Cueto
Pubblicato in:
Food Quality and Preference, 2016, ISSN 0950-3293
Editore:
Pergamon Press
DOI:
10.1016/j.foodqual.2016.05.014
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