Department of Management

The common ground between sensory and consumer science

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Standard

The common ground between sensory and consumer science. / Grunert, Klaus G.

In: Current Opinion in Food Science, Vol. 3, 2015, p. 19-22.

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

Harvard

APA

CBE

MLA

Vancouver

Grunert KG. The common ground between sensory and consumer science. Current Opinion in Food Science. 2015;3:19-22. doi: 10.1016/j.cofs.2014.11.003

Author

Grunert, Klaus G. / The common ground between sensory and consumer science. In: Current Opinion in Food Science. 2015 ; Vol. 3. pp. 19-22.

Bibtex

@article{8be39e7615494495a8385caa8db8ea23,
title = "The common ground between sensory and consumer science",
abstract = "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.",
author = "Grunert, {Klaus G}",
year = "2015",
doi = "10.1016/j.cofs.2014.11.003",
language = "English",
volume = "3",
pages = "19--22",
journal = "Current Opinion in Food Science",
issn = "2214-7993",
publisher = "Elsevier Ltd",

}

RIS

TY - JOUR

T1 - The common ground between sensory and consumer science

AU - Grunert, Klaus G

PY - 2015

Y1 - 2015

N2 - 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.

AB - 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.

U2 - 10.1016/j.cofs.2014.11.003

DO - 10.1016/j.cofs.2014.11.003

M3 - Journal article

VL - 3

SP - 19

EP - 22

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

ER -