10th anniversary : E3S Children WG webinar

Texture matters!

A cross-national project on texture preference, food neophobia and healthy eating in European children

9th June 2021, 15.45 – 17.00 CET

Registration at : https://www.e3sensory.eu

Texture is one of the main drivers of food acceptance and rejection, especially for young consumers. This sensory modality is also influential in modulating food consumption, being associated with eating rate, nutritional status and health. Despite this, individual differences in texture perception and preference are not well understood. This webinar will present the results of a cross-national project carried out within the E3S Children working group with the aim to get insights on food neophobia and texture preferences in children of different European countries. The outcomes of the study are relevant for both the academic sector and food companies to better understand the mechanisms underlying texture perception and preference in view of food product development and childhood healthy eating.

 

Program

15.45 – 16.00

Challenges of cross-national research with children – The E3S Children WG B-tex study

Monica Laureati (University of Milan, Italy)

16.00 – 16.10

Child food neophobia as a barrier to healthy eating: a comparison in 5 EU countries

Cristina Proserpio (University of Milan, Italy)

16.10 – 16.20

Exploring individual differences in texture preferences: the Child Food Texture Preference Questionnaire

Valérie Lengard Almli (Nofima, Norway)

16.20 – 16.30

The role of food neophobia and cultural differences in children’s descriptions and preferences for high-fibre biscuits

Pernilla Sandvik (Uppsala University, Sweden)

16.30 – 16.40

Children`s intake of high fibre foods and differences in anthropometric information across 6 European countries

Marlies Hörmann-Wallner (University of Applied Sciences FH JOANNEUM, Austria)

16.40 – 17.00

Discussion

 

Event informations:


  • Date: June 9th, 2021
  • Country: Norvège
  • Location accuracy:
    online

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