Sensory & Quality: Consumer Science for BioEconomy

This project is focused on the study and application of sensory evaluation and consumer sciences to pursue the characterization, guarantee and valorization of food products. Sensory sciences are rapidly advancing, providing tools to better conjugate consumer expectations and preference with market offer, by investigating and promoting quality. Bioeconomy requires the consumer involvement and satisfaction, to support, with a correct behavior, sustainability and environmental protection. The study of sensory and hedonic perception of foods (and also of no-foods products) is pursued by IBE researchers through the application of state-of-the-art protocols, and dedicated technologies and facilities.

Sensory & Quality project is aimed to the development of high quality, sustainable products. Subject of research are agrifood products such as vegetables, fruits, seafood. Protocols applied are based on current knowledge in sensory sciences. Activity include sensory judges selection and permanent training, test protocol setting and execution, adoption of classical (QDA) and dynamic (Temporal Dominance of Sensation, Time Intensity) sensory test. Actual methods applied in consumer sciences (Check-all-that-Apply; Flash profile, Repertory grid, Free sorting, Napping) are studied and applied in view of investigating perceived and expected quality. IBE has a laboratory dedicated to sensory evaluation, with individual booth equipped with notebooks for data collection and specific software (FIZZ, Biosystemes) for test running and preliminary data elaboration.

Sensory & Quality Project include collaborations with national Universities and CNR Institutes (IBBA, ISPA), and international partners (Universidad de Chile). 

The project is co-financed by companies and consortia: CIV-Consorzio Vivaisti Italiani (sensory quality and consumer appreciation of fruits produced with sustainable agronomic techniques);  Romagnoli Flli.- Consorzio Patata Bolognese (eating quality, storage attitude, shelf-life, nutritional value [lutein, beta-catotene] of innovative and traditional potato cultivars; Suolo & Salute  (quality certification of DOP agrifood products); Almar Srl, Naturalleva Srl (eating quality e consumer appreciation of seafood product); Fater srl (sensory evaluation of materials [no-food] used for personal care). The average yearly budget (2012-2019) is about 50K € (2017: 67K€; 2018: 72K€).       

The outcome of the project are basic and applied researches in sensory and consumer sciences:

  • Dupas de Matos, A., Marangon, M., Magli M., Cianciabella M., Predieri S., Curioni A., Vincenzi S. 2019. Sensory characterization of cucumbers pickled with verjuice as novel acidifying agent. Food Chemistry. 276:78-86.
  • Saba F.Sinesio E.Moneta C.Dinnella M.Laureati L.Torri M.Peparaio E.Saggi Civitelli I.Endrizzi F.Gasperi A.Bendini T.Gallina Toschi S.Predieri S.Abbà L.Bailetti C. Proserpio S.Spinelli. 2019. Food Quality and Preference. 73: 25-37.
  • Predieri, S.; Sotis, G. Rodinò, P. 2018 Older adults' involvement in developing satisfactory pasta sauces with healthy ingredients. British Food Journal 120: 804-814.
  • Sara Spinelli, Alessandra De Toffoli, Caterina Dinnella, Monica Laureati, Massimiliano Magli, et al. Personality traits and gender influence liking and choice of food pungency. Food Quality and Preferences, 66 (2018) 113-126.
  • Amanda Dupas de Matos, Matteo Marangon, Massimiliano Magli, Andrea Curioni, Gabriella Pasini e Simone Vincenzi.Use of verjuice as an acidic salad seasoning ingredient: evaluation by consumers’ liking and Check-All-That-Apply. European Food Research and Technology (2018). https://doi.org/10.1007/s00217-018-3120-6.
  • Dinnella, C.; Monteleone E.; Piochi M. Predieri S. et al. 2018 Individual Variation in PROP Status, Fungiform Papillae Density, and Responsiveness to Taste Stimuli in a Large Population Sample. Chemical Senses. 43: 697-710.
  • Monteleone E. Spinelli, S.; Dinnella, C.; Predieri S. et al. 2017. Exploring influences on food choice in a large population sample: The Italian Taste project. Food Quality and Preference. 59: 123-140
  • Predieri, S., Conte, A., Danza, A., Cianciabella, M., Del Nobile MA. 2017 Senior consumers involvement in developing new fish-based foods through sequential hedonic tests. Current Research in Nutrition and Food Science. 5: 66-74.
  • Bonany, J., Carbó J., Echeverria G., Hilaire C., Cottet, V., Iglesias, I., Jesionkowska, K., Konopacka D., Kruczyńska D., Martinelli A., Predieri, S., Medoro, C., Liverani, A. 2014. Eating quality and European consumer acceptance of different peach (Prunus persica (L.) Batsch) varieties. Journal of Food, Agriculture & Environment. 12:67-72
  • Predieri, S., Gatti, E., Medoro C., Infante R., Mari L. 2014 Consumer Tests for Monitoring Optimal 'Abate Fetel' Pear Eating Quality Europ.J.Hort.Sci. 79: 36-42
  • Predieri, S., Magli, M, Gatti, E., Medoro C., Rotondi A. 2013 . Virgin olive oil sensory properties: comparing trained panel evaluation and consumer preferences.  Food research international,  54: 2091-2094
  • Gatti E., Di Virgilio N, Magli M., Predieri S. 2011. Integrating sensory analysis and hedonic evaluation for apple quality assessment.  Journal Food Quality,  34:126-132