Sensory evaluation, Consumer science, innovative food products, instrumental evaluation of food
The University of Gastronomic Sciences (UNISG) would be pleased to participate as a partner in a project proposal focused on Empowering Consumers for Sustainable Diets or on Plant-Based Alternative Protein Products.
UNISG researchers bring interdisciplinary expertise ranging from food science and technology to sensory science, cognitive neuroscience, psychology, nutrition, and consumer behavior. In particular, the university offers the knowledge and skills of researchers working within the Sensory, Behavior and Cognition Lab.
The lab is dedicated to studying sensory perception and consumer behavior related to food, with the ultimate goal of promoting healthy and sustainable food choices. It is equipped with 24 individual sensory booths and a range of instrumental techniques—including a Texture Analyzer, Electronic Nose, Colorimeter, Electroencephalogram (EEG), Galvanic Skin Response (GSR), Facial Expression Analysis, Eye Tracking systems, and oral tactile acuity devices.
Research activities include the sensory and physical characterization of innovative and novel food products, surveys on food choices and behaviors, and the design and implementation of behavioral interventions aimed at encouraging dietary shifts toward healthier and more sustainable eating patterns.
