Department of Management

The common ground between sensory and consumer science

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  • MAPP - Centre for Research on Customer Relations in the Food Sector
Traditionally, sensory science has focused on consumption and consumer science on decision-making when dealing with food. Recent developments in the way consumers perceive quality in food make it imperative; however, that both fields of inquiry integrate better. The product micro lifecycle is proposed as a framework that views the process from purchase via preparation to consumption of food as a continuous learning process informed by both sensory and informational stimulation.
Original languageEnglish
JournalCurrent Opinion in Food Science
Pages (from-to)19-22
Number of pages4
Publication statusPublished - 2015

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