A5081243794- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Multisensory perception and integration
- Consumer Attitudes and Food Labeling
- Food Chemistry and Fat Analysis
- Insect Utilization and Effects
- Agriculture Sustainability and Environmental Impact
- Olfactory and Sensory Function Studies
- Food Waste Reduction and Sustainability
- Meat and Animal Product Quality
- Organic Food and Agriculture
- Culinary Culture and Tourism
- Animal and Plant Science Education
- Consumer Behavior in Brand Consumption and Identification
- Color perception and design
- Digital Communication and Language
- Food Supply Chain Traceability
- Environmental Sustainability in Business
- Advanced Chemical Sensor Technologies
- Eating Disorders and Behaviors
- Consumer Packaging Perceptions and Trends
- Fermentation and Sensory Analysis
- Agricultural Economics and Policy
- Family Business Performance and Succession
- Global Trade and Competitiveness
Ghent University
2016-2025
Ghent University Hospital
2014-2020
Laboratoire Charles Coulomb
2020
Plant-based food alternatives have increased in popularity, particularly plant-based meat alternatives, while cheese less so. However, their acceptance remains low Europe. Food choice motives (FCM) and trust towards alternative proteins may contribute to purchasing other FCM barriers can hinder this. The present study aimed investigate whether focused on "Environment & ethics" "Intrinsic product quality" are associated with behavioural intentions specifically investigating the mediating role...
A diet shift towards a more plant-based food consumption is advocated for sustainable, health and ethical reasons. Still, change remains societal challenge. The objective of this paper to identify how barriers are experienced according dietary lifestyle in 10 European countries. pan-EU consumer survey was conducted as part Smart Protein Project. In total 7590 answers were obtained (49.5% women). Omnivores likely score higher the than vegetarians, vegans or flexitarians. Large effect sizes...
The global increase of cardiovascular diseases is linked to the shift towards unbalanced diets with increasing salt and fat intake. This has led a growing consumers’ interest in more balanced food products, which explains number health-related claims on products (e.g., “low salt” or “light”). Based within-subjects design, consumers (n = 129) evaluated same cheese product different labels. Participants rated liking, saltiness flavor intensity before after consuming four labeled cheeses. Even...
The interest in edible insects as food is growing, both traditional and non-traditional insect-eating countries given their advantages terms of sustainability nutritional content. However, only a few studies have conducted cross-country investigations on the acceptance including processed or whole diet. Thus, this study aimed to examine which extent consumers were accepting (i) visible mealworms, (ii) mealworms diet (iii) explore factors affecting level consuming with without entomophagy...
Weed control is a basic agricultural practice, typically achieved through herbicides and mechanical weeders. Because of the negative environmental impacts these tools, alternative solutions are being developed adopted worldwide. Following recent technical developments, an autonomous laser-based weeding system (ALWS) now offers possible solution for sustainable weed control. However, beyond proof performance, little known about adoption potential such system. This study assesses ALWS, using...
The demand for mealworms as food is expected to increase over the coming years globally due recent sector development; however, consumer acceptance could vary among countries, hence, identifying drivers towards insects help develop different strategies acceptance, based on location. Thus, this study aimed explore consumers' motivations accept or reject whole and processed (Tenebrio molitor) in Belgium, China, Italy, Mexico, US (N = 3006). To reach aim, an online survey with two open-ended...
Purpose This study aims to investigate the impact of consumer ethnocentrism on consumers' evaluation blockchain-based traceability information. It also examined how use quick response (QR) codes for affects traceable food products. Design/methodology/approach An online choice experiment was conducted determine Feta cheese with a quota sample 715 Greek consumers. Pearson bivariate correlation and mean comparison were used examine relationship between QR behaviour. Random parameter logit...
Abstract One of the main priorities current food systems is to develop new and healthy foods overcome shortages considering consumer’s expectations. Algae are receiving increasing attention as nutritious sustainable food, though studies limited mainly Arthrospira Chlorella species cross-national research scant. This study aims investigate European consumers’ liking perception crackers added with powders from platensis (green Spirulina), isolated proteins (blue Palmaria palmata , Saccharina...
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains Lactiplantibacillus plantarum subsp. (MLP), Lacticaseibacillus rhamnosus (MLR), casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds sorbed using headspace solid phase microextraction, separated, identified with gas chromatography-mass spectrometry. Forty-four (44) volatile...
Abstract Purpose Challenges in sustainable development envisioned the European Union for agricultural sector require innovation to raise efficiency of production and safety farming processes farmers ensure food consumers. One key productivity factors plant is effective weeding. The WeLASER project aimed develop a high-power autonomous vehicle with lasers control weeds. To be sustainable, invention should have high environmental performance whole life cycle perspective, including its...
The plant-based meat alternative market is experiencing rapid growth. However, whether this growth extends to mainstream consumers will depend on the sensory profile, emotional and situational appropriateness of these products. This study provides a comparison between two burgers, one hybrid burger, conventional 100% ground beef burger. evaluation was carried out under blind informed conditions using between-subject design. Participants (n = 177) were asked rate appearance, flavor, odor,...