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Healthy ageing : how changes in sensory physiology, sensory psychology and socio-cognitive factors influence food choice.

Objective

To determine the degree and nature of changes, which occur during ageing, in the physiological capability of the senses which are used to perceive texture, other mouthfeel stimuli, odour and taste, and determine the influence of these changes in food perception
To understand the functioning of sensory memory and its role in food perception
To determine the influence of changes in sensory capability on food appreciation, and food intake in different situations
To provide information on the impact of sensory physiological ageing on choice of food
To understand the attitudes of elderly people with respect to issues relating to food choice, and how these may affect their behaviour
To understand the provisioning of food with respect to elderly people, and how this impinges on food choice
To determine the special needs of elderly people with respect to factors such as packaging, portion sizes, ease of preparation, pricing, social context, etc.
To establish the relative importance of sensory quality as a choice criterion versus other criteria, such as price, healthiness, branding etc.
To understand demographic and cross-cultural differences, both qualitatively and quantitatively, with respect to the issues raised above
To determine the difference between needs of full and part-time resident elderly people in a Mediterranean country
To identify improvements that can be made to food products to increase their acceptability
To provide guidelines to inform policy makers, the food industry and consumer groups who support the elderly on ways to develop and promote new food products that are both attractive and nutritionally tailored to older people
To contribute to the health and well-being of the rapidly growing population of ageing people in Europe


POSSIBLE APPLICATION

The project will:
meet the aspirations of the consumer by providing the scientific basis for foods which will promote well-being
contribute knowledge, which will be essential in realising the potential socio-economic benefits of promoting health through food
provide a basis for developing food and nutritional policies within the EU, also in relation to the ageing population
provide knowledge of physiological constraints, knowledge of changes in sensory perception and the value of sensory product attributes which will contribute to the targeting of commercial and public efforts to promote improved dietary intakes, health status and quality of life among EU consumers
provide knowledge of the fundamental physiological factors which make foods appeal to the consumer which can be used to prepare healthy eating advice by Health Policy Makers, which can be used effectively to sustain the EU population into old age
Improve understanding of the factors, which determine consumer preferences and acceptance of 'healthy' foods developed with new technologies
Create a forum for co-operation between food industry, sensory and cognitive scientists and nutritionists.

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Coordinator

UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK

Address

Western Road, Presentation Buildings
30 Cork

Ireland

Participants (20)

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ADRIANT

France

ASOCIACION DE INVESTIGACION DE LA INDUSTRIA AGROALIMENTARIA

Spain

BESTFOODS DEUTSCHLAND GMBH & CO.OHG

Germany

BIOTECHNOLOGICAL INSTITUTE

Denmark

CAMPDEN AND CHORLEYWOOD FOOD RESEARCH ASSOCIATION GROUP

United Kingdom

GERMAN INSTITUTE OF HUMAN NUTRITION

Germany

Institut National de la Recherche Agronomique (INRA)

France

LEATHERHEAD INTERNATIONAL LIMITED

United Kingdom

OXFORD BROOKES UNIVERSITY

United Kingdom

SWEDISH INSTITUTE FOR FOOD RESEARCH AND BIOTECHNOLOGY AB

Sweden

TECHNICAL RESEARCH CENTRE OF FINLAND

Finland

THE PROVOST, FELLOWS AND SCHOLARS OF THE COLLEGE OF THE HOLY AND UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN HEREINAFTER TRINITY COLLEGE DUBLIN

Ireland

THE ROYAL VETERINARY AND AGRICULTURAL UNIVERSITY

Denmark

UNIVERSIDAD POLITECNICA DE MADRID

Spain

UNIVERSITAT DE BARCELONA

Spain

UNIVERSITE CLAUDE BERNARD LYON 1

France

UNIVERSITY OF HELSINKI

Finland

WAGENINGEN CENTRE FOR FOOD SCIENCES

Netherlands

WAGENINGEN UNIVERSITY

Netherlands

WARSAW AGRICULTURAL UNIVERSITY

Poland

Project information

Grant agreement ID: QLK1-CT-1999-00010

  • Start date

    1 February 2000

  • End date

    31 July 2003

Funded under:

FP5-LIFE QUALITY

  • Overall budget:

    € 5 922 156

  • EU contribution

    € 4 011 922

Coordinated by:

UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND, CORK

Ireland