Food preference models; Types of consumer tests ; Settings for consumer tests ; Applications of consumer tests ; Sampling, recruitment, and screening; Sampling and demographics; Demographics, psychographics, attitudes, usage and genetics ; Methods and Tools for collecting sensory and affective responses including emotions. Consumer segmentation; Qualitative Research: Repertory Grid Method and Focus group; Consumer's hedonic and sensory expectations; Preference Mapping;
Corse handbook available in the university e-learning eletronic platform (moodle).
Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: principles and
practices. Springer Science & Business Media.
Knolewdge acquired: Factors affecting consumer liking and preference for food products;
Competence acquired (at the end of the course):
Management of sensory evaluation and consumer testing resources, activities and their interaction with other business units;
To be able to apply a method for studying consumer perception of food quality. To be able to study hedonic and sensory consumer expectations.
To be able to apply multivariate statistical methods in studying consumer preference.
Skills acquired (at the end of the course): Being able to analyse the complexity of a phenomenon and to identify relevant individual factors. Being able to develop multidisciplinary approaches in solving complex problems. Being able to integrate tools, techniques and methods from different scientific disciplines. Being able to define what kind of specific competence are needed in solving complex problems.
Sensory evaluation of food.
Total hours of the course (including the time spent in attending lectures, seminars, private study, examinations, etc...): 150
Hours reserved to private study and other indivual formative activities: 48
Contact hours for: Lectures (hours): 48
Contact hours for: Laboratory (hours): 5
Contact hours for: Laboratory-field/practice (hours): 15
e-learning platform UNIFI
sensory laboratory equipped with a computerised system for data acquisition and analysis
Type of Assessment
The exam verifies the acquisition of the knowledges needed to correctly design and conduct either a test to collect human sensory and affective responses to food consumer test. Specifically, the students are required to correctly describe the factors affecting individual differences in food preference; To apply appropriate consumer tests to a defined task in food development; to apply and interpret the preference maps and other multivariate configurations. The acquired skills are tested by verifying the capability of correctly selecting a consumer test in relation to a specific task. The appropriateness and adequacy of the technical language is evaluated too.
History; Terminology ; Consumer testing vs. market research ;Types of consumer tests ; Settings for consumer tests ; Applications of consumer tests ; Sampling, recruitment, and screening; Sampling and demographics;
Source of test subjects: employees vs. local residents vs. population at large; Preference testing; Measurement of liking ; Segmentation
Demographics, psychographics, attitudes, usage; Familiarity.
Sensory methods with consumers: Free Sorting Task, CATA, Projective mapping;
Understanding consumer language–the Repertory Grid Method; Segmenting consumers based on sensory liking–Internal Preference Mapping and Preference Clustering; Documented effects of context variables on consumer behaviour and responses; Laboratory, central location, home-use and other field tests; Internal laboratory tests Testing with special populations; Focus groups; Consumer's hedonic and sensory expectations; Emotions Relating consumer and sensory data; Principal component analysis of sensory attributes and hedonic ratings
Internal preference mapping with projection of sensory data; External preference mapping; Drivers of liking.