Sensory science provides objective information about the consumer understanding of a
product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It …

Brewing is among the oldest biotechnological processes, in which barley malt and—to a
lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of …

Engineering healthy diets from sustainable food resources undoubtedly constitutes a major
global challenge. One solution to the problem of developing healthy and sustainable diets …

During the last decades, several changes have significantly affected fish consumption as
population growth, globalization, and evolution of global value chains. This review analyses …

Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after
water and tea, in the top sales of these drinks. New types of beer are the result of the …

Consumer interest in plant-based cheeses (PBCs) has increased in the last few years due to
consumer concern for animal welfare, environmental impact, and health. In order to increase …

How do situations influence food desire? Although eating typically occurs in rich background
situations, research on food desire often focuses on the properties of foods and consumers …

We present a primer on multisensory experiences, the different components of this concept,
as well as a reflection of its implications for individuals and society. We define multisensory …

In this study we aim at exploring consumer valuation for craft beer brewed locally and made
with locally grown hops. The research is motivated by the fact that, although existing …

In the past few years, there has been a growing demand by consumers for more complex
beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals) …