Sensory and consumer research
The aim is to combine food and human aspects to understand food-related consumer behavior and practices, and the factors in food, choices, and dining environment contributing to consumer acceptance and experience. This know-how is essential in developing products that satisfy the consumer’s needs as well as in guiding consumers towards healthy and sustainable food choices.
Services
Services are available by FOODNUTRI partners at different locations by University of Helsinki (UH), University of Turku (UTU), South-Eastern Finland University of Applied Sciences (XAMK), Natural Resources Institute Finland (Luke), and University of Eastern-Finland. Contract work by service only is available for food business operators and other interested parties.
- Sensory evaluation in ISO 8589 facilities
- Consumer experience (living labs Flavoria® research platform, Active Life Lab)
- On-line tools for questionnaires and data handling
- Sensomics combining sensory food science and chemical measurements
- Sensometrics for data analysis in the areas of sensory and consumer science
- Sensory-based choice of raw materials, development of models and prototypes
- Consumer activity - changes in space
| Service provider |
Location |
More information |
| UH, Dept of Food and Nutrition |
Agnes Sjöberginkatu 2, Helsinki (Viikki) |
|
| UTU |
Medisiina D
Kiinamyllynkatu 10
20520 Turku |
|
| UTU, Dept of Life Technologies, Food Sciences Unit |
Itäinen pitkäkatu, Turku |
|
| XAMK |
Mikkeli |
|
| Luke |
Jokioinen |
|
| UEF |
Kuopio |
|