Ongoing activities

posted on: 17 May 2015Work Package 1 - May 2015

PhD project: Sensory factors in Food Satisfaction

There are still running some data analysis on the results from the case studies within the Work Packages 1, 2, 3 and 4. The reports on the case studies are in in preparation as well as the papers on the case studies.

Contact person:

Senior Scientist Grethe Hyldig. E-mail: grhy@food.dtu.dk. Phone +45 4525 4525

 


posted on: 17 May 2015Work Package 2 - May 2015

PhD project: Physiological Factors in Food Satisfaction

Since August 2014 the work in WP2 has been focused on final data analysis and writing of a paper on how the gastric electrical activity is affected by the addition of a dietary fiber to a fruit drink. The results of the study are soon to be published in a peer reviewed paper. Further work has gone into acquiring data for the studies being done on taste and flavor conditioning. Also, the PhD student Ida Viemose has begun the writing phase of her PhD thesis.

Contact persons:

PhD student Ida Viemose. E-mail: idaviemose@food.ku.dk. Phone: +45 3533 3174

Professor Wender Bredie. E-mail: wb@food.ku.dk. Phone: +45 3533 3242

 


posted on: 17 May 2015Work Package 3 - May 2015

Product compositional and multi-sensory factors in food satiation capacity

Effects of trigeminal stimulation on satiation, satiety and satisfaction

AU-FOOD and KU-FOOD are conducting a randomized cross-over consumer study with the purpose of testing if trigeminal stimulation, through addition of chili to a tomato soup affects  a) satiation, hunger, satiety and hedonic appreciation, b) sensations of physical- and psychological well-being up to 4 hours post intake, and c) sensory specific desires and –liking.

Contact persons:

PhD, Research assistant Barbara Vad Andersen. E-mail: barbarav.andersen@food.au.dk. Phone +45 8715 4881

Post Doc. Line Holler Mielby. E-mail: lineh.mielby@food.au.dk. Phone:  +45 8715 4868

Professor Derek V. Byrne. E-mail: derekv.byrne@food.au.dk. Phone:  +45 8715 8394

 


posted on: 17 May 2015Work Package 4 – May 2015

Ph.D. project: Sensory and attitudinal factors in meal satisfaction

We are currently analysing how overall meal satisfaction is related to the experience of the food per se as well as different personal and situational factors such as the social context, ambience, mood and physiological outcome.

Contact persons:

Ph.D. student Pernille Haugaard E-mail: pernilleh@asb.dk. Phone: +45 8716 5404

Professor Liisa Lähteenmäki. E-mail: liisal@asb.dk. Phone: +45 8716 5143

 


posted on: 17 May 2015Work Package 5 - May 2015

Sustainability assessment and economic impact

Model tools for preference-based adoption of alternative diets and environmental and economic evaluation of scenarios for such diets have been developed, updated and tested. Dietary scenarios with emphasis on ‘more satisfying foods’ to be analysed with the model tools have been developed with inputs from the other work packages. The scenarios focus on modified snacking behavior and food consumption ‘on-the-go’, and assessment of the economic and environmental impacts of such scenarios have been presented at an international conference and published in a peer-reviewed journal.

Contact person:

Senior research fellow Jørgen Dejgård Jensen. E-mail: Jorgen@ifro.ku.dk. Phone: +45 3533 6859

 


posted on: 17 December 2014Work Package 1 - October 2014

PhD project: Sensory factors in Food Satisfaction

An in-natural-context consumer study on yoghurt with muesli products has been conducted in collaboration with TINE. The aims were: a) to study determinants to satisfaction among variables measured pre-, peri- and post-intake, b) to study how product differences influenced perceived hunger, fullness and food satisfaction, and c) to compare results to a similar study conducted at a sensory lab facility.

Further, WP1 participated in the EuroSense conference in Copenhagen, September 2014. Posters were based on data from a consumer study and sensory analysis of fruit drinks. Titles for posters were a) “Size matters! Does serving size affect the result when conducting acceptance tests?” b) “Measures of sensory satisfaction and overall satisfaction lead to a more detailed understanding of consumer's affective product perception than measures of liking alone”. The studies were conducted in collaboration with Rynkeby and university partners from WP2 and WP3. The oral presentation, with the title “A vocabulary to express satisfaction with foods” covered the framework used in WP1 to study determinants to sensory- and food-satisfaction.

Contact persons:

PhD student Barbara Vad Andersen. E-mail: bvan@food.dtu.dk. Phone +45 4525 4932

Senior Scientist Grethe Hyldig. E-mail: grhy@food.dtu.dk. Phone +45 4525 4525

 


posted on: 17 December 2014Work Package 2 - October 2014

PhD project: Physiological Factors in Food Satisfaction

In an electroencephalography (EEG) study, we have shown that if we present a person with an image, and then immediately after give him a sample of a food, then he will learn to associate the image with the food. This association leads to a faster and more potent processing of the image within the brain, next time we show him the image. Further work is being done on this subject.

The electrogastrography (EGG) study, in which the stomach’s electrical response to different foods were investigated, have yielded interesting results, which are in the process of being published.

A new study is being prepared; a study in which we will further investigate some of the cognitive parameters in food intake.

Contact persons:

PhD student Ida Viemose. E-mail: idaviemose@food.ku.dk. Phone: +45 3533 3174

Professor Wender Bredie. E-mail: wb@food.ku.dk. Phone: +45 3533 3242

 


posted on: 17 December 2014Work Package 3 - October 2014

Product compositional and multi-sensory factors in food satiation capacity

Satiety and sensory satisfaction

In the early summer, 2014 AU-FOOD conducted a consumer study with the purpose of elucidating the effect of product composition and complexity on consumers’ satisfaction, liking as well as feelings of fullness or satiety. The study was performed on vanilla flavoured yoghurts in collaboration with Arla Foods Amba.

The yoghurts were developed to vary in protein concentration and viscosity by adding additional milk protein and/or modified starch to study the satiating properties of these compositional elements of the product.

Preliminary findings indicate that there was a difference in the satiating effect of yoghurts varying in protein and viscosity increased by either additional protein or modified starch, but that this effect was also highly affected by the age and gender of the participating subjects. Additionally, a high correlation was found between liking and sensory satisfaction measures for the yoghurts.

 

Product composition and sensory complexity

AU-FOOD also studied the effect of composition on sensory complexity in collaboration with Lantmännen. Two consumer studies were carried out in relation to understand: 1) The relationship between sensory complexity on liking and sensory satisfaction (in product composition) of rye cereal products with added fermented rye bran. 2) The relationship between product composition and expected satiety. Ideal portion size and expected satiety of different rye cereal breakfast product compositions (i.e. flakes, extruded puffs and oats) were investigated to achieve more knowledge about the effect of physical shape of breakfast cereals on how consumers perceive the satiating properties of these.

Data will be analysed during autumn and winter 2014.

Contact persons:

Post Doc. Line Holler Mielby. E-mail: lineh.mielby@food.au.dk. Phone +45 87154868

Professor Derek V. Byrne. E-mail: derekv.byrne@food.au.dk. Phone: +45 8715 8394

 


posted on: 17 December 2014Work Package 4 - October 2014

Ph.D. project: Sensory and attitudinal factors in meal satisfaction

In spring 2014 a longitudinal study was conducted on work time lunches with the aim of examine the factors that affect consumers’ meal satisfaction. During a three month period participants reported satisfaction with approx. 8-10 lunch meals chosen from their usual canteen buffet.

To explore the factors that influence meal satisfaction, participants rated different situational and personal elements of their lunch meal. These factors included the social context e.g. if participants were eating alone or in the company of other people, the overall ambience of the eating environment and perceived quality of buffet and lunch meal. Additionally, participants were asked to report current level of mood, hunger and satiety before and after lunch to explore whether changes in these situational factors are associated with perceived meal satisfaction.

Currently the data set is being analyzed to identify the factors that affect meal satisfaction. Furthermore, the data enable us to explore if there are individual differences in how participants perceive meal satisfaction and whether the satisfaction differs from one lunch meal occasion to another within individuals. 

Contact persons:

Ph.D. student Pernille Haugaard. E-mail: pernilleh@asb.dk. Phone: +45 8716 5404

Professor Liisa Lähteenmäki. E-mail: liisal@asb.dk. Phone: +45 8716 5143

 


posted on: 17 December 2014Work Package 5 - October 2014

Sustainability assessment and economic impact

Model tools for preference-based adoption of alternative diets and environmental and economic evaluation of scenarios for such diets have been developed, updated and tested. Dietary scenarios with emphasis on ‘more satisfying foods’ to be analysed with the model tools have been developed with inputs from the other work packages.

The scenarios focus on modified snacking behavior and food consumption ‘on-the-go’. Model analysis of these scenarios (including collection of life cycle data on specific ‘SensWell’ products, e.g. specific fruit juices) incorporates direct effects of modified snack and soft drink consumption, as well as indirect effects due to interactions with other components of the diet, on dietary cost and environmental impacts.

Results of preliminary results regarding economic and environmental impacts of such scenarios have been presented at two conferences in the fall of 2014.

Contact person:

Senior research fellow Jørgen Dejgård Jensen. E-mail: Jorgen@ifro.ku.dk. Phone: +45 3533 6859

 


posted on: 09 May 2014Work Package 1 - April 2014

PhD project: Sensory factors in Food Satisfaction

In WP1 two case studies have been conducted.

First, a consumer study on yoghurt with muesli (n=108) was conducted in collaboration with TINE. The aim was to study: a) sensory satisfaction and how factors before, during and after intake correlate to the feeling of satisfaction b) how sensory properties of yoghurts with muesli affect sensory satisfaction c) how intake relates to sensory satisfaction. Sensory descriptive analysis was conducted to characterize products. The results are being analysed. As a part of the study on yoghurts with muesli, an in-home test will be conducted. The aim is to study d) if hedonic perception depends on data collection setting.

Secondly, a cross-over consumer study on fruit drinks (n=67) was conducted in collaboration with Rynkeby. The aim was to study: a) sensory satisfaction depending on sweetener (sugar vs. Stevia) and the use of a Stevia masking flavour, b) the effect of fibre addition on perceived drinkability, sensory satisfaction, body feelings after intake and wellbeing, c) how sensory satisfaction develops through mere-exposure. Sensory descriptive analysis was conducted by WP3 and used to characterize products. During the consumer study 18 consumers were monitored and their behaviour will be analysed. The aim is to study behavioural measures of satisfaction. Further, 10 consumers participated in an electrogastrographic (EGG) study, conducted in collaboration with WP2. EGG was used to record the myoelectrical activity of the stomach after intake of two different driks; one with added fibre and one without. Results are being analysed and relationships between answers through questionnaires and EGG will be investigated.

Contact persons:

PhD student Barbara Vad Andersen. E-mail: bvan@food.dtu.dk. Phone +45 4525 4932

Senior Scientist Grethe Hyldig. E-mail: grhy@food.dtu.dk. Phone +45 4525 4525

 


posted on: 09 May 2014Work Package 2 - April 2014

PhD project: Physiological Factors in Food Satisfaction

In WP2 we employ non-invasive electrophysiological methods to investigate people’s experiences in satisfaction with food. The methods we use are electroencephalography (EEG) and electrogastrography (EGG). In EEG electrodes are placed on the subject’s head to record the electrical signals of the brain and in EGG electrodes are placed on the stomach of the subject, to record the stomach’s electrical activity.

In an EEG study, we have shown that if we present a person with an image, and then immediately after give him a sample of a food, then he will learn to associate the image with the food. This association leads to a faster and more potent processing of the image within the brain, next time we show them the image. Further work is being done on this subject.

In another part of WP2, we have made several experiments using the EGG method, where we investigate different food items’ effect on the gastromyoelectrical activity (GMA) of the stomach. These studies are ongoing and therefore we have no results to present as of yet.

Contact persons:

PhD student Ida Viemose. E-mail: idaviemose@food.ku.dk. Phone: +45 3533 3174

Professor Wender Bredie. E-mail: wb@food.ku.dk. Phone: +45 3533 3242

 


posted on: 09 May 2014Work Package 3 - April 2014

Product compositional and multi-sensory factors in food satiation capacity

In the late summer of 2013 a larger consumer study was conducted. The study took place as part of the Annual event, Aarhus Food Festival. In corporation with Rynkeby A/S, a set of fruit drinks was developed and evaluated by 500 consumers. The aim of the study was to investigate the effect of product composition and product complexity on liking, wanting and perceived sensory satisfaction. Results from the consumer study will be backed up by result from sensory descriptive analysis. The developed fruit drinks will be included in future studies performed in WP 1 and WP 2.

We have initiated a new study on yoghurts in collaboration with Arla Foods. Preliminary trials involving the sensory panel have already been conducted. Currently, we are planning a larger study on yoghurts where focus will be on satiety and sensory satisfaction. The study will encompass sensory evaluations conducted by our sensory panel in form of sensory descriptive analysis and temporal dominance of sensations and consumers.

Contact persons:

Post Doc. Sidsel Jensen. E-mail: sidsel.jensen@agrsci.dk. Phone: +45 8715 4881

Professor Derek Byrne. E-mail: derekvbyrne@agrsci.dk. Phone: +45 8715 8394

 


posted on: 09 May 2014Work Package 4 - April 2014

Ph.D. project: Sensory and attitudinal factors in meal satisfaction

In WP4 we are looking forward to present some of our results at the ISBNPA conference to be held in San Diego in May. The presentation will be about the role of social eating norms in portions size-related behavior. Please see the abstract The role of social eating norms in portion size-related behaviour in Denmark and Island of Ireland  below.

 

Contact persons:

Ph.D. student Pernille Haugaard. E-mail: pernilleh@asb.dk. Phone: +45 8716 5404

Professor Liisa Lähteenmäki. E-mail: liisal@asb.dk. Phone: +45 8716 5143

 

Stefan et al ISBNPA_2014.pdf

posted on: 09 May 2014Work Package 5 - April 2014

Sustainability assessment and economic impact.

Model tools for preference-based adoption of alternative diets and environmental and economic evaluation of scenarios for such diets have been developed, updated and tested. Dietary scenarios with emphasis on ‘more satisfying foods’ to be analysed with the model tools have been developed with inputs from the other work packages.

The scenarios focus on modified snacking behavior and food consumption ‘on-the-go’. Model analysis of these scenarios (including collection of life cycle data on specific ‘SensWell’ products, e.g. specific fruit juices) is currently ongoing and incorporates direct effects of modified snack and soft drink consumption, as well as indirect effects due to interactions with other components of the diet, on dietary cost and environmental impacts.

Contact person:

Senior research fellow Jørgen Dejgård Jensen. E-mail: Jorgen@ifro.ku.dk. Phone: +45 3533 6859

 


posted on: 30 September 2013Work Package 1 - Aug 2013

PhD project: Sensory factors in Food Satisfaction

In WP1 we are planning case studies in collaboration with SensWell universities and industrial partners. The case studies will be conducted in autumn 2013 and primo 2014. The focus is on the correlation between intake, sensory properties and sensory satisfaction. Differences in results from tests conducted in natural settings vs. central located will also be addressed. A method developed within work package 1 will be used in the studies. The method consists of four questionnaires focusing on factors affecting consumer’s hedonic eating experience, liking and sensory satisfaction from before until after intake.

Besides, we will continue the work with development of a vocabulary for sensory satisfaction. The vocabulary addresses sensory and non-sensory aspects of satisfaction as well as feelings during and after consumption related to satisfaction.

 

Contact persons:

PhD student Barbara Vad Andersen. E-mail: bvan@food.dtu.dk. Phone +45 45254932

Senior Scientist Grethe Hyldig. E-mail: grhy@food.dtu.dk. Phone +45 45254525

 


posted on: 30 September 2013Work Package 2 - Aug 2013

PhD project: Physiological Factors in Food Satisfaction

In WP2 we employ non-invasive electrophysiological methods to investigate people’s experiences in satisfaction with food. We have developed an electrogastrography (EGG) method where electrodes on the abdominal skin can record the electrical activity of the stomach. We have illustrated the principle of the method by drinking a glass of water, where the low frequencies of stomach muscle activity increase with filling the stomach with water followed by a decrease in power upon emptying of the stomach. This method will be further utilized in the study of feelings of food satisfaction in the stomach.

We are also looking at food satisfaction from the interactions between taste and visual inputs. More specifically how visual inputs can recall pleasant and unpleasant tastes. For this purpose we run conditioning experiments with series of visual inputs and foods with pleasant and unpleasant flavour while recording brain waves by electroencephalography (EEG; 128 channels). This work may be expanded to linking it neuro-responses from the gastro-intestinal tract using the EGG method.

 

Contact persons:

PhD student Ida Viemose. E-mail: idaviemose@food.ku.dk. Phone: +45 3533 3174

Professor Wender Bredie. E-mail: wb@food.ku.dk. Phone: +45 3533 3242

 


posted on: 30 September 2013Work Package 3 - Aug 2013

Product compositional and multi-sensory factors in food satiation capacity   

In this stage of the project we are working on a full factorial experiment including a fruit drink sweetened with stevia. The influence of added flavour and changes in textural properties on the perceived taste and off-flavours of Stevia is studied. Different experiments will be carried out to clarify the release of the most important sensory attributes as well as the influence of colors on the sensory perception of the fruit drinks.

In addition, the influence of evoked context on expected liking, liking, and appropriateness etc. will be examined using both pictures and texts in consumer questionnaires.

The possibility to substitute sugar with stevia will also be studied in an acidified milk product in order to reduce the calorie content. The novel aspect in this study is that we are working with different fractions and combination of fractions from the stevia plant to examine if the off-flavours related to the use of stevia can be significantly reduced or eliminated. This study will also comprehend the impact of textural changes by addition of proteins and/or fibers.

Both the sensory panel and consumers will be included in the experiments and the work will be carried out in collaboration with our partners at DTU and KU. 

 

Contact persons:

Post Doc. Heidi Kildegaard. E-mail: Heidi.kildegaard@agrsci.dk. Phone: +45 8715 4867

Post Doc. Sidsel Jensen. E-mail: sidsel.jensen@agrsci.dk. Phone: +45 8715 4881

 


posted on: 13 September 2013Work Package 4 - Aug 2013

Ph.D. project: Sensory and attitudinal factors in meal satisfaction

We study consumer’s perception of meal satisfaction with a special emphasis on what kind of vocabulary they use to describe delightful and disappointing meals. Furthermore, we explore consumer meal expectations and meal experiences and how they are linked with meal satisfaction, primarily in real-life situations. Our aim is to get a better understanding of the concept of meal satisfaction and the factors that influence satisfaction with meals. For instance, we examine how the nutritional content and sensory perceptions of the meals are affecting consumer’s experience of meal satisfaction or dissatisfaction.

 

Contact person:

Ph.D. student Pernille Haugaard. E-mail: pernilleh@asb.dk. Phone: +45 8716 5404

 


posted on: 13 September 2013Work Package 5 - Aug 2013

Sustainability assessment and economic impact

In work package 5, we investigate some of the potential economic and environmental impacts of dietary changes that may result from the introduction of new foods and beverages with higher degree of sensory satisfaction.

We are currently establishing scenarios which describe such dietary changes. The scenarios take departure in current (2009-2011) food consumption patterns, which are modified as a response to the introduction of new foods, taking into account consumers’ current preferences, patterns of food product substitution, as well as the internal consistency of the diets as represented by intake of energy, protein, etc.

Having established such dietary scenarios, we will be able to use economic and environmental impact assessment models to estimate the consumers’ food expenditure, as well as a number of environmental indicators related to food consumption, such as global warming potential, human toxicity and nature occupation.

 

Contact person:

Senior research fellow Jørgen Dejgård Jensen. E-mail: Jorgen@ifro.ku.dk. Phone: +45 3533 6859

 


posted on: 13 December 2012Work Package 4 - Dec 2012

PhD  project: Sensory and attitudinal factors in meal satisfaction

Ongoing activities:

We are currently investigating consumer perception of meal satisfaction with a special emphasis on what kind of vocabulary consumers use to describe delightful and disappointing meals. Furthermore, we explore consumer meal expectations and meal experiences in real-life situations in order to get a better understanding of the concept of meal satisfaction and the factors that influence satisfaction with meals. 

 

Contact person: Ph.D. student Pernille Haugaard.  E-mail: pernilleh@asb.dk. Phone: +45  8716 5404

 


posted on: 13 December 2012Work Package 3 - Dec 2012

Product compositional and multi-sensory factors in food satiation capacity

The aim of our study was to elucidate the effect of an increase in components in smoothies on sensory attributes, collative and emotional attributes and consumers liking of the product.

The sensory panel did the profiling of the sensory attributes and collative and emotional attributes, and 200 consumers profiled a reduced set of collative and emotional attributes and scored liking of the products.

The study included mango smoothies with:

1a: coffee flavour, 1b: coffee flavour + chili, 1c: coffee flavour + chili + fibre

2a: rhubarb flavour, 2b: rhubarb flavour + rose flavour, 2b: rhubarb flavour + rose flavour + fibre

3a: yum berry flavour; 3b: yum berry flavour + lemon grass; 3b: yum berry flavour + lemon grass + fibre

 

The study is still under data analysis and the results point to the fact that liking is related to collative words like 'simplicity'

 

Contact persons:

Post doc Heidi Kildegaard. E-mail: heidi.kildegaard@agrsci.dk. Phone: +45 8999 3413

Head of Research Unit Anette Thybo. E-mail: anette.thybo@agrsci.dk. Phone +45 8999 3405

 


posted on: 13 December 2012Work Package 2 - Dec 2012

PhD project: Physiological Factors in Food Satisfaction (working title)

In WP2 we employ non-invasive electrophysiological methods to investigate how the body experiences food. We apply measuring electrode on the abdominal skin and record the electrical activity of the stomach. This method is called electrogastrography (EGG). We also work with a method called electroencephalography (EEG). Here we put a cap filled with electrodes on our subjects’ heads to record the electrical brain activity.

Currently we are studying:

  • The stomach’s reactions when we eat and drink
  • The brain and stomach’s reaction when we associate food with other impressions

 

Contact person: PhD student Ida Viemose. E-mail: idaviemose@life.ku.dk . Phone: +45 3533 3174

 


posted on: 13 December 2012Work Package 5 - Dec 2012

Sustainability assessment and economic impact

In order to provide an overview of existing knowledge of the substitutability between foods with different satiation capacity, a literature review is being conducted. A specific aim of the literature review is to identify studies that address the extent, to which foods with high satiation capacity can replace foods with lower satiation capacity, and hence the potential for such food substitution to affect consumer expenditure, energy intake and derived environmental strains.

A methodological concept for analysing the economic consequences for consumers of introducing food products with higher satiation capacity or sensory satisfaction is currently under development.

A number of diet scenarios are under development. These diet scenarios form the basis for assessing economic and environmental effects of introducing new and more satisfying food products. One of the diet scenarios represents an average Danish diet, and another represents a 'New Nordic Diet'.

 

Contact person: Associate professor Jørgen Dejgård Jensen. E-mail: jorgen@foi.ku.dk. Phone: +45 3533 6859

 


posted on: 13 December 2012Work Package 1 - Dec 2012

PhD project: Sensory factors in Food Satisfaction

Ongoing activities:

  • Development of a vocabulary for Sensory Satisfaction. The vocabulary will address sensory and non-sensory aspects of satisfaction as well as feelings during and after consumption related to satisfaction.
  • Development of a method to measure Sensory Satisfaction.
  •                   

Completed activities:

  • Implementation of the Noldus system. The Noldus system will be used prospectively to monitor behavior during food intake.
  • Development of a definition of Sensory Satisfaction.

 

Contact persons:

Ph.d.-student Barbara Vad Andersen. E-mail: bvan@food.dtu.dk. Phone: +45 4525 4932

Senior Scientist Grethe Hyldig. E-mail: grhy@food.dtu.dk. Phone: +45 4525 2545