Description du projet :
Plant proteins have gained increased interest and consumers look for plant-based food options, either for sustainability, health or ethical reasons. The number of products based on plant proteins are increasing on the market. However, several studies compare the acceptance of alternative proteins to that of traditional meat, revealing that alternative proteins are evaluated significantly less positively due to its inferior flavor and taste. The perception of different flavor compounds is complex and depends on the food matrix, the individual’s sensitivity, duration of exposure of different aromatic molecules and their release dynamics. Current analytical methods like chemical flavor and sensory analysis limit the understanding of flavor perceptions. Adding electroencephalographic (EEG) measurements to the already existing analysis would greatly improve our understanding of flavor perception.
Such knowledge might be essential in transitioning consumer food habits toward healthier food and a sustainable lifestyle.
Equipe de recherche au sein de la HES-SO:
Galle Sandra
, Franceschiello Benedetta
Partenaires académiques: Chrysa Retsa, CHUV
Durée du projet:
01.09.2023 - 01.07.2025
Statut: En cours
SWITCH edu-ID
Administration
