Abstract
Approximately 90% of food products in a supermarket are sold as packed.
The packaging has multi-functions, such as protecting the product from
spoilage and off-odours from the environment, physical protection of the
product during transport, and as an information provider about ingredients,
nutrition, brand etc. Concurrently, depending of the product, many demands are
made on the packaging material itself as well as on the design of the
packaging. The packaging has to be consumer-oriented and convenient, it
should not cause any taints to the packed product, it should function at
different temperatures and storage conditions, and it is should be
environmentally correct. Sensory methods are vital tools in evaluating,
controling and documenting the effect of the properties of packaging materials
on the food. Similarly consumer tests are central in evaluating consumer
preferences or attitudes towards different features of food packagings. The
workshop will focus on sensory aspects of food packagings. The workshop will
consist of short introductory lectures followed by group discussion. Each of
the three talks cover important functions of packaging materials of food: 1)
The packaging protecting food from external influences 2) The
packaging improving the shelf life of the product by e.g. freshness indicators
or MAP 3) The packaging for marketing and as an information provider
The topics of the group discussions are related to these three subjects of the
lectures. The discussions are guided by moderators in each group. Conclusions
of the groups will be presented in the plenum at the end of the workshop.
Original language | English |
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Publication status | Published - 2005 |
MoE publication type | Not Eligible |
Event | European Sensory Network Conference: Sensory Evaluation - More than just food - Madrid, Spain Duration: 25 May 2005 → 26 May 2005 |
Conference
Conference | European Sensory Network Conference |
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Country/Territory | Spain |
City | Madrid |
Period | 25/05/05 → 26/05/05 |