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Food Acceptability.

Food Acceptability

This text forms the proceedings of the University of Reading- Society of Chemical Industry symposium, held at the University in September 1987.

We are all experts of food and yet food selection is probably the study of food acceptability. Many parameters interact to cause us to choose a certain food item; in fact, the reason must lie somewhere between psychology and food science. Now it is most unusual for anyone to have more than a passing interest in these two distinct fields and yet it appears that they are both involved in the selection of food. However, at last scientists are taking an interest in this complex field. Questions like; what does a purchaser see in a new product that might encourage repeat purchases? urgently need answering. This symposium was arranged to honour the work of Dr Roland Harper who some four decades ago had spoken of the principles of psychology being involved in the acceptability of food.

Nearly sixty contributors were involved in preparing the papers for the symposium. Their titles, following tributes to Dr Harper's work, were: Establishing a sensory specification; Commercial sensory quality of food products; Relation between flavour and instrumental quality parameters; Sensory, hedonic and situational factors in food acceptance and consumption; Influence of brand label on sensory perception; Is sensory evaluation of alternatively produced foods affected by cognitive information and product familiarity?; Beyond preference - appropriateness as a measure of contextual acceptance of food; A hedonic price index for chocolate chip cookies; Too many cooks? food acceptability and woman's work in the informal economy; Sweet and bitter in the mirror of behaviour; Explaining individual differences in flavour perception and food; Psychological determinants of food intake; cuisines and food selection; Salt and sour taste intensity and pleasantness perception with age; Behaviourial variables influencing the consumption of fish and fish products; Hunger and the satiety cascade - their importance for food; Consumer attitudes and food acceptance; Behaviourial models in the prediction of consumption of selected sweet, salty and fatty foods; Using sensory resources to identify successful products; Procedures and problems in optimizing sensory and attitudinal characteristics in foods and beverages; Sensory segmentation and the simultaneous optimization of products and concepts for development and marketing of new foods; Objective factors in the appeal of a brand during use by the individual customer; An investigation of the factors influencing consumer acceptance of chocolate confectionery using the repetory grid method; Free-choice profiling in cognitive food acceptance research; Practical application of preference mapping; An investigation of the relationship between preference and the sensory characteristics of nine sweeteners; A comparison between approaches to sensory analysis and the prediction of acceptability; Sensory attributes and acceptance of fat, sugar and salt in dairy products; The consumer acceptability of some underutilised fish species; Influence of flattering and triband illumination on preferred redness-pinkness of bacon; Electromyographic evaluation of the texture of confectionery; Negative influences on acceptability and their control; and Food acceptability, past, present and future.

What a mouth-watering list of titles, and most of them concerning your favourite subject - the eating of food.
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Publication:Food Trade Review
Article Type:Book Review
Date:Aug 1, 1989
Words:508
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