Essays about: "sensory Consumer"

Showing result 1 - 5 of 47 essays containing the words sensory Consumer.

  1. 1. Terminology in Beer Reviews

    University essay from Högskolan i Gävle/Avdelningen för humaniora

    Author : Malin Norman; [2019]
    Keywords : beer reviews; beer style guidelines; beer terminology; beer sensory evaluation;

    Abstract : The purpose of this study is to examine beer reviews to see what descriptors are identified and used to describe beers. Also, the domains APPEARANCE, AROMA, FLAVOUR, MOUTHFEEL and OVERALL IMPRESSION are analysed. READ MORE

  2. 2. Why do companies produce vegan and vegetarian products imitated with real meat products? : Exploring a virgin topic on the Swedish market

    University essay from Högskolan i Jönköping/Internationella Handelshögskolan; Högskolan i Jönköping/Internationella Handelshögskolan; Högskolan i Jönköping/Internationella Handelshögskolan

    Author : Nils Bäckström; Hanna Egeman; Hanna Mattsson; [2018]
    Keywords : Meat Substitutes; Vegetarian Alternative; Consumer Behaviour in the Food Domain; Psychological Factors; Marketing Factors; Sensory Factor;

    Abstract : With the support of four vegetarian and vegan companies established on the Swedish market, Astrid och Aporna, Ekko Gourmet, Tzay and Quorn, the objective of this study is to understand why companies produce vegan and vegetarian products imitated with real meat products as well as how these companies market these products. The data was collected through interviews with suitable representatives from respective company. READ MORE

  3. 3. Homogenization of tomato and apricot juice concentrate and a sensory analysis of its effect

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Ulrich Hermann Koppmaier; [2018]
    Keywords : Homogenization; Fruit juice; Fruit juice concentrate; Tomato; Apricot; sensory analysis; food engineering; livsmedelsteknik; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : Juice homogenization is mostly done to create smaller fiber particles, which reduces the sedimentation velocity to a lower level. So far, fruit juice concentrate is diluted to juice before it is homogenized. READ MORE

  4. 4. 'Knock, knock, who's there?' : - A B2B intervention that questions the existing way of portraying material knowledge

    University essay from Linnéuniversitetet/Institutionen för design (DE)

    Author : Ida Aldevinge; [2018]
    Keywords : Sensory engagement; informed choices; B2B; design; intervention;

    Abstract : This thesis is investigating in how current buying and purchasing decisions within retail interior are made and how they possibly could be changed or affected with sensory engagement, to promote social sustainability by promoting individual knowledge and sense making in B2B (business to business) context.  The background for this thesis sprung from many sources but is mainly based on the last couple of decades’ societal changes in both digital developments, contributing to more separated consumer behaviour but also in the economical shift from a production area to a consumption age. READ MORE

  5. 5. Optimising processing and sensory characteristics of Bean Blue : a blue mould tofu

    University essay from SLU/Department of Molecular Sciences

    Author : Martina Näsholm; [2018]
    Keywords : soya bean; tofu; cheese; sensory properties;

    Abstract : The increase in the global population leads to increased demand for food and espe-cially protein sources. Legumes have potential to support the increased worldwide demand for protein. Faba bean is a legume with high protein content which can be grown in Sweden. READ MORE