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Open accessJournal ArticleDOI: 10.1080/15428052.2020.1732253

Exploring Attitudes and Reactions to Unfamiliar Food Pairings: An Examination of the Underlying Motivations and the Impact of Culinary Education

04 Mar 2021-Journal of Culinary Science & Technology (Taylor & Francis)-Vol. 19, Iss: 2, pp 115-137
Abstract: A mixed-methodology study was conducted to better understand consumer attitudes and behaviors toward novel food pairings and the impact of culinary education. Focus groups were conducted to investi...

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Topics: Novel food (58%)

9 results found

Open accessJournal Article
Topics: Encyclopedia (53%)

20 Citations

Open accessJournal ArticleDOI: 10.1016/J.TIFS.2020.10.008
Arianne van Eck1, Markus Stieger1Institutions (1)
Abstract: Background Consumers frequently combine foods with different compositions and properties within a meal or within a bite; for example bread with spreads or vegetables with dressings. Such food combinations are called composite foods. Scope and approach This narrative review highlights how (1) addition of food particles and (2) addition of accompanying foods influence oral processing behavior, sensory perception and intake of composite foods. Practical implications, knowledge gaps and future perspectives are also discussed. Key findings Oral processing behavior of composite foods can be modified by changing single food properties. Adding particles, adding accompanying foods or changing single food properties, especially mechanical properties, shape and concentration, are promising approaches to influence eating rate and thereby energy intake. In addition, sensory perception of composite foods is complex, as interactions between foods in mouth imply significant changes in sensory perception. Consequently, sensitivity to discriminate between foods is reduced when a food is assessed together with an accompanying food. Conclusions This review highlights how structural transitions of composite foods during mastication contribute to oral processing behavior, perception and intake of composite foods. This is of particular interest in the design of healthy or sustainable produced foods, for which assuring excellent sensory quality still poses a challenge.

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11 Citations

Open accessJournal ArticleDOI: 10.1515/OPAG-2020-0206
01 Jan 2021-
Topics: Gastronomy (63%), Food security (54%), Sustainability (54%)

9 Citations

Open access
01 Jan 2008-
Abstract: As part of 'EduSens', a project aiming to measure the effect of a sensory education program developed in France on the food behaviour of school children, the present paper shows the results regarding neophobia. One hundred and eighty children (8-10 years old) were involved in the study. Half of them (experimental group) were educated during school-time with the 12 sessions of taste lessons ''Les classes du gout'' by J. Puisais. The others served as a control group. Food neophobia was evaluated before and after the education period of the experimental group and once again 10 months later. An adapted food neophobia scale was used (AFNS) and the willingness to taste novel food (WTNF) was evaluated by the presentation of eight unknown foods. To improve involvement in the expressed willingness to taste new foods, the children were told that they would have to eat one of the not rejected unknown foods afterwards. Results revealed that, at the end of the education period, in the educated group, declarative food neophobia decreased significantly and participants' willingness to taste novel food seemed to increase compared to the control group. Nevertheless, these effects had disappeared 10 months later. Thus, we have shown that sensory education can influence childrens' food neophobia, but does so only temporarily. This is especially true for the WTNF test, which measures the expression of neophobia in concrete situations, whereas neophobia measured as a psychological trait by the AFNS test hardly changes. # 2008 Elsevier Ltd. All rights reserved.

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Topics: Neophobia (66%), Novel food (50%)

9 Citations

Open accessPosted Content
C. Raz, D. Piper1, R. Haller, H. Nicod  +2 moreInstitutions (1)
Abstract: Companies need to continuously innovate to maintain market leadership. When the market is overloaded the challenge consists in creating innovative products able to attract and satisfy consumers. The general aim of this research is to set-up an operational protocol that aids in creating innovative products using a sensory marketing approach, i.e. involving consumers at different stages of the process and demonstrates the validity of this protocol. The chosen product – a specific category of drink – has been duplicated by many competitors; therefore, it is necessary to create again differentiation by improving its sensory characteristics. First, a qualitative phase explored the concerned food universe and the possible sensory variations of the product across the five senses. Following this phase, a limited number of factors were selected for sample formulation: colour intensity (4 intensities), flavouring (3 types), label type (soft touch vs. hard) and pack size (standard vs. oversize). Next, a statistical experimental design was used to select a partial number of all combinations to be tested quantitatively. Finally, a quantitative phase allowed for evaluating the liking and concept fitting of 12 scenarios from the experimental design and data was analyzed with a conjoint approach. The results showed that the main factors which drive consumer preference for this concept are colour intensity and flavouring. Pack size and label type are taken into account by the consumer to a lesser extend. The ideal combination of the studied factors was also determined and lead to an agreement between product developers and marketers. This experiment showed the feasibility of the proposed multi-sensory design method based on mixed qualitative and quantitative approaches.

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Topics: Sensory design (57%), Conjoint analysis (55%)

8 Citations


67 results found

Journal ArticleDOI: 10.1191/1478088706QP063OA
Virginia Braun1, Victoria Clarke2Institutions (2)
Abstract: Thematic analysis is a poorly demarcated, rarely acknowledged, yet widely used qualitative analytic method within psychology. In this paper, we argue that it offers an accessible and theoretically flexible approach to analysing qualitative data. We outline what thematic analysis is, locating it in relation to other qualitative analytic methods that search for themes or patterns, and in relation to different epistemological and ontological positions. We then provide clear guidelines to those wanting to start thematic analysis, or conduct it in a more deliberate and rigorous way, and consider potential pitfalls in conducting thematic analysis. Finally, we outline the disadvantages and advantages of thematic analysis. We conclude by advocating thematic analysis as a useful and flexible method for qualitative research in and beyond psychology.

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77,018 Citations

Open accessBook
10 Apr 2017-
Abstract: Dalam edisi revisi keempat dari buku terlaris, John W. Creswell dan rekan penulis baru Cheryl N.Poth mengeksplorasi dasar filosofis, sejarah, dan elemen kunci dari lima pendekatan penelitian kualitatif: penelitian naratif, fenomenologi, teori dasar, etnografi, dan studi kasus. Mempertahankan gaya penulisannya, penulis membandingkan pendekatan dan menghubungkan desain penelitian dengan masing-masing tradisi penyelidikan dengan cara yang sangat mudah diakses. Menampilkan konten baru, artikel, pedagogi, referensi, dan cakupan etika yang diperluas. Edisi Keempat adalah pengantar yang ideal untuk teori, strategi, dan praktik penelitian kualitatif.

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17,295 Citations

Open accessBook
Richard A. Krueger1Institutions (1)
14 Feb 1994-
Abstract: PREFACE ACKNOWLEDGEMENTS 1. Overview of Focus Groups 2. Planning the Focus Group Study 3. Developing a Questioning Route 4. Participants in a Focus Group 5. Moderating Skills 6. Analyzing Focus Group Results 7. Reporting 8. Styles of Focus Group Research 9. Focus Group Interviews With Young People 10. International and Cross-Cultural Focus Groups Interviewing 11. Telephone and Internet Focus Group Interviewing 12. Focus Group Interviews Within the Organization 13. Modifications of Focus Groups 14. Answering Questions About the Quality of Focus Group Research

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Topics: Focus group (64%), Interview (50%)

12,356 Citations

Open accessJournal Article
Topics: Applied research (58%)

11,984 Citations

Journal ArticleDOI: 10.3102/01623737011003255
Abstract: In recent years evaluators of educational and social programs have expanded their methodological repertoire with designs that include the use of both qualitative and quantitative methods. Such prac...

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5,185 Citations

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