Sensory aspects of food packaging: Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes

Raija-Liisa Heiniö

Sensory aspects of food packaging

Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes

Raija-Liisa Heiniö

BA3408 Food solutions

Research output: Contribution to conference › Other conference contribution › Scientific

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
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
Country	Spain
City	Madrid
Period	25/05/05 → 26/05/05

Fingerprint

consumer attitudes

off odors

food packaging

packaging

shelf life

packaging materials

methodology

freshness

supermarkets

consumer preferences

spoilage

storage conditions

marketing

foods

ingredients

nutrition

temperature

testing

Cite this

Heiniö, R-L. (2005). Sensory aspects of food packaging: Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes. European Sensory Network Conference, Madrid, Spain.

Heiniö, Raija-Liisa. / Sensory aspects of food packaging : Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes. European Sensory Network Conference, Madrid, Spain.

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title = "Sensory aspects of food packaging: Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes",

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.",

author = "Raija-Liisa Heini{\"o}",

year = "2005",

language = "English",

note = "European Sensory Network Conference : Sensory Evaluation - More than just food ; Conference date: 25-05-2005 Through 26-05-2005",

}

Heiniö, R-L 2005, 'Sensory aspects of food packaging: Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes' European Sensory Network Conference, Madrid, Spain, 25/05/05 - 26/05/05, .

Sensory aspects of food packaging : Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes. / Heiniö, Raija-Liisa.

2005. European Sensory Network Conference, Madrid, Spain.

Research output: Contribution to conference › Other conference contribution › Scientific

TY - CONF

T1 - Sensory aspects of food packaging

T2 - Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes

AU - Heiniö, Raija-Liisa

PY - 2005

Y1 - 2005

N2 - 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.

AB - 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.

M3 - Other conference contribution

ER -

Heiniö R-L. Sensory aspects of food packaging: Applications of sensory methods for food packaging issues like shelf life, off-odours and consumer attitudes. 2005. European Sensory Network Conference, Madrid, Spain.