Sensory Evaluation and Consumer Acceptance of New Food Products

Universidade Católica Portuguesa, Portugal Universidade Catolica Portuguesa, Portugal Universidade de Évora, Portugal

Anatomical and Physiological Bases of Food Perception;Evaluation of the Taste Function;The Sensory Properties of Foods and Their Assessment by Trained Individuals;Rapid Sensory Profiling Methods for Research and Industry Applications;Strategies for Accurate Food Data Mining and Optimizing Information Generation;Oral Food Perception and the Development of Food Preferences: Innate and Learned Factors;Assessment of Individual Differences in Sensory Evaluation;Assessment of Psychophysiological Responses to Sensory Stimuli;In-context Measures of Food Acceptance Across the Lifespan;Assessment of Emotional Responses to Food Products;Food Neophobia: Measurement, Variability and Consequences;Cross-cultural Consumer Studies;Using Netnography and Online Platforms for Qualitative Consumer Insight;Foods to Improve the Nutrition Status and Wellbeing of Consumers in Africa;Foods, Dishes and Flavours from Latin American Tradition: A Case Study of Mexico, Brazil and Argentina;Consumer Perception and Acceptance of Foods in Asia;Consumer Perception and Acceptance of Foods in Africa;Traditional, Artisan, and Craft Foods and Drinks;Consumer Perception and Acceptance of Healthy and Sustainable Food: Trends, Challenges and Mitigatory Strategies;Sensory Quality and Consumer Acceptance of Foods from Agri-food By-products;Sensory Profile and Consumer Acceptance of Edible Insects and Insect-based Foods;Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance;Delicious or Interesting? On the Changing Aims of Contemporary Cuisine and its Role in Food Adoption