Improving food sensory quality with and for elderly consumers
2018
Sulmont-Rossé, Claire | Symoneaux, Ronan | Feyen, Valérie | Maître, Isabelle | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS) | AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Ecole Supérieure des Agricultures (ESA) | Projet AUPALESENS | Gaston Ares et Paula Varela
International audience
Show more [+] Less [-]English. Within the context of an aging population, developing products which meet the specific needs of seniors while satisfying their sensory and hedonic expectations becomes a major challenge for the food industry as well as for society. In the present chapter, we will describe a methodology following the reverse engineering principle that we have used to improve the sensory quality of food according to the sensory expectations and preferences of elderly people. On the basis of this case study and on literature, we will provide some practical recommendations for anyone wishing to carry out consumer tests with the elderly as well as guidance related to the development of food products while taking into account the specificities of the elderly population.
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