Food‑116 is a food science course where students learn to conduct consumer research and sensory evaluations.
Viikki Living Lab supports the course by recruiting participants from the area’s residents and providing the opportunity to conduct research on real consumers, not just students.
The purpose of the collaboration is to:
Participation is voluntary, and it usually only takes 10–20 minutes, depending on the study. We will be sending out invitations to more studies during the spring. Check out more of the course’s studies below.
The research topic is seasoned chicken samples.
About the study
Test days:
Wed 8.4: 10:00, 11:45 and 14:00
Thu 9.4: 11:45 and 14:00
Location: Sensory laboratory on the second floor of EE building, Agnes Sjöbergin katu 2, Helsinki
Duration: 10-15 min
Prize: Product prizes will be drawn among the participants
Pre-registration:
The duration of the study is 10-15 minutes, and during the test you will evaluate seasoned chicken samples and answer questions. After the evaluation, the participant will receive coffee and tea as a thank you and will be entered into a product prize draw. The samples do not contain allergens, but the spices include, for example, chili and paprika. The samples are not spicy.
Please book an appointment for the evaluation using the link below. When pre-registering, you will be asked for your name and email address, which will include a booking confirmation and the option to cancel your participation. The information will be deleted after the study.
The research topic is milk-based lactose-free drinking kefir. Kefir is a functional dairy product characterized mainly by the fermentation of lactic acid bacteria and yeast. Traditionally made kefir is made from real kefir grains, and kefir gets its delicious taste naturally from berries and fruits.
About the study
Time: 25th and 26th of March 10am to 3pm
Location: Sensory laboratory on the second floor of EE building, Agnes Sjöbergin katu 2, Helsinki
Duration: 20 min
Pre-registration: No need, just walk in between 10-15
The duration of the study is 20 minutes, and during the test you will taste, smell and evaluate flavored kefir products and answer questions. After the evaluation, the participant will receive a small gift as a thank you. Allergens are milk, passion fruit, strawberry and raspberry.