1. Sensory and Consumer Research for a Sustainable Food System.
- Author
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Knaapila, Antti and Knaapila, Antti
- Subjects
Biology, life sciences ,Research & information: general ,Technology, engineering, agriculture ,CATA ,JAR ,Just About Right scale ,TDS ,acceptability ,acceptance ,alternative protein ,astringent ,beany ,biscuit packages ,bitter ,brown rice ,chickpea ,confirmatory factor analysis ,conjoint analysis ,consumer acceptability ,consumer acceptance ,consumer attitudes ,consumer behavior ,consumer perception ,consumer segmentation ,consumers ,consumption ,convenience food ,descriptive analysis ,determinants ,discarded fish ,discount supermarket ,dual fortification ,emotion terms ,environmentally friendly ,external information ,fishing ,flexitarian ,focus groups ,food choice motivations ,food intake ,food processing ,food sustainability ,food waste ,formulation ,fruit and vegetables ,green peas ,grocery retailing ,heritage cereals ,imitation meat ,ingredients ,innovation ,iron and zinc deficiency ,legume ,lentil ,lunch buffet ,meat analog ,meat analogue ,meat extender ,meat packages ,meat substitute ,mountain cheese ,multi-intake ,multisensory ,n/a ,neophobia ,non-dairy cheese ,non-thermal processing technologies ,online survey ,organic food ,paper-based packaging ,penalty analysis ,plant-based ,plant-based dairy alternatives ,plant-based protein ,pleasantness ,preferences and awareness ,profile ,pulses ,purchase intention ,rice ,seafood ,season ,sensory ,sensory attributes ,sensory characterisation ,sensory descriptive analysis ,sensory evaluation ,soy-based cheese ,structural equation model ,structural equation model (SEM) ,structural equation modeling ,sustainability ,sustainable foods ,texture analyzer ,vegan ,vegetables ,vegetarian ,white rice ,willingness to pay ,willingness to try - Abstract
Summary: This book is a compilation of articles published in the Special Issue "Sensory and Consumer Research for a Sustainable Food System" of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.