Food Choices and Preferences of Consumers (Consumer Science)
A.Y. 2018/2019
Learning objectives
Sensory analysis appear to be a valuable tool for: the
evaluation of new product formulation, the preference-
acceptability of new product formulation, the optimization and
maintenance of the product characteristics and to define the
consumers' expectations.
Sensory analysis is useful to understand the factors that
influence the consumers' preferences and to develop the most
worthwhile product for the consumer.
In order to provide nutritionally balanced food, the evaluation
of sensory characteristics must be carefully evaluated,
especially for products destined to special diets (obese and
overweight individuals, elderly celiacs, diabetics, etc..) and
catering (company , schools , hospital...).
evaluation of new product formulation, the preference-
acceptability of new product formulation, the optimization and
maintenance of the product characteristics and to define the
consumers' expectations.
Sensory analysis is useful to understand the factors that
influence the consumers' preferences and to develop the most
worthwhile product for the consumer.
In order to provide nutritionally balanced food, the evaluation
of sensory characteristics must be carefully evaluated,
especially for products destined to special diets (obese and
overweight individuals, elderly celiacs, diabetics, etc..) and
catering (company , schools , hospital...).
Expected learning outcomes
A suitable knowledge is supplied to make descriptive and affective
product evaluation with qualitative methods (focus groups) and
quantitative methods of preference-acceptability for the evaluation
of consumer behavior; to processing statistical data to work with
the company's marketing division in the market research, with
the catering company and with canteens of hospitals, schools and
nursing homes for the elderly (RSA).
product evaluation with qualitative methods (focus groups) and
quantitative methods of preference-acceptability for the evaluation
of consumer behavior; to processing statistical data to work with
the company's marketing division in the market research, with
the catering company and with canteens of hospitals, schools and
nursing homes for the elderly (RSA).
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
The main aim is to provide students with the most suitable tools to define guidelines to evaluate new product formulation and the preference-acceptability of new product formulation, to optimize and to maintain the product characteristics and to define the consumers' expectations. Through the application of sensory analysis it is possible to understand the factors that influence the consumers' preferences and to develop the most worthwhile product for the consumer. The aim of this course is to explain: the physiology and psychology principles of sensory methods, the influence of sensory factors (aging, memory and attitude neophobia, etc..) on choices and consumer behavior; ensuring the food safety and quality; to familiarize students with the descriptive and affective methods with qualitative methods (focus group) and quantitative methods of preference-acceptability for the evaluation of consumer behavior; and to process the statistical data. The program credits are: a) The role of the food, the individual and the environment (0.25 CFU) b) Recent developments in the consumer's science: the physiological, sensory, psychological and socio-economic factors that influence food choices (0.5 credits) c) The mind: how the brain processes sensory information (analytical and affective) (0.25 CFU) d) Choice models and measurement methods (0.25 CFU) e) Descriptive food profiles (0.25 credits) f) Focus groups (0.25 CFU) g) Traditional approach to preference and acceptability studies: experimental design and statistical analysis of the results (0.5 ECTS) with practical exercises (0.5 CFU) h) Preference maps, correlation between sensory evaluation and preference to optimize food product (0.5 ECTS) with practical exercices (0.25) i) Build up products for specific age group (0.25 CFU) l) Correlation between sensory evaluation and marketing: sensory evaluations combined with consumer studies (0.25 CFU) https://www.youtube.com/channel/UCFu8q7ucvVDvDlibLTlZ10A www.analisisensoriale.unimi.it
Teaching methods
E. Pagliarini, Valutazione sensoriale: Aspetti teorici, pratici e metodologici, Hoepli, Milano, 2002Altri testi consigliati: Consumer-led food product development, Ed. Hal MacFie, CRC Press, 2007 -H.T. Lawless, H. Heymann, Sensory evaluation of food: principles and practices, Chapman & Hall, New York, NY, 1998
AGR/15 - FOOD SCIENCE AND TECHNOLOGY - University credits: 4
Lessons: 32 hours
Professor:
Pagliarini Antonella
Professor(s)