High rates of overweight, obesity and chronic disease are partly attributable to an increased
prevalence of poor dietary choices, which are in part due to the modern environment being …

This report describes a set of scientific procedures used to assess the impact of foods and
food ingredients on the expression of appetite (psychological and behavioural). An …

Commensality is a key aspect of social dining. However, previous research has identified a
number of pros and cons associated with the incorporation of digital technology into eating …

Emotion attributes have been generally associated with product brands but little work has
been published to understand consumer emotions associated with the product itself. The …

The replacement of meat by meat substitutes could help to reduce the environmental burden
of our food production systems. However, the acceptance of most meat substitutes is still …

Preparing, planning and serving meals require several important steps before you can enjoy
a meal. The meal takes place in a room (room), where the consumer meets waiters and …

Consumers' perception of wellbeing in a food context can affect food choices and might
provide a more holistic evaluation of products than overall liking or healthfulness scores …

Based on the multi-item Food Choice Questionnaire (FCQ) originally developed by Steptoe
and colleagues (1995), the current study developed a single-item FCQ that provides an …

Traditionally, sensory consumer testing is completed in isolated sensory booths where the
influence of non-product (eg, environmental) attributes is controlled. However, these highly …

The study of emotions associated with foods continues to gain momentum within the
Sensory Science field. A number of questionnaire methods have been published, but there …