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Linking food composition to food choice and nutrition: Understanding consumer perception and attitudes from a compositional, functional, and sensory point of view

Investigators
Hopfer, Helene
Institutions
Pennsylvania State University
Start date
2017
End date
2022
Objective
The goals of this project are to develop methods and tools to link food choice to food function by studying the impact of foodcomposition, and sensory properties on perception, consumer acceptability and food intake. Specific objectives of this projectsare:1) To link individual perceptual differences, preferences and intake to the composition, and sensory properties of foods and foodingredients with human sensory methods.2) To determine the impact of crop genetics on food composition, nutrition, and sensory, and to study the combined effects ofcrop genetics, growing conditions, postharvest practices and food processing on these properties.3) To study the complex interactions of individual food ingredients on the overall perception, nutritient content, and acceptabilityof food.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
PEN04624
Accession number
1013412
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Sanitation and Quality Standards