Children

E3S CHILDREN WORKING GROUP

The E3S Children Working Group aims to facilitate the exchange of research-based knowledge on the mechanisms influencing children’s sensory perception and food preferences, and to promote the further development of methodologies appropriate for data collection from these young consumers.

Active since 2013, the Working Group, previously coordinated by Dr. Margrethe Hersleth (Nofima, SSG), is now coordinated by Dr. Monica Laureati (University of Milan, SISS).

E3S Children WG B-Tex study: The E3S Children WG is currently performing a cross-national study on texture perception and preference in children. Click here to have more info about the B-Tex study

Publications

Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9–12 Years Old Children in 6 European Countries.
Frontiers in Nutrition, 18 February 2021 | https://doi.org/10.3389/fnut.2021.633807

M. Hörmann-Wallner1*, R. Krause1, B. Alfaro2, H. Jilani3, M. Laureati4, V. L. Almli5, M. Sandell6,7, P. Sandvik8, G. G. Zeinstra9 and L. Methven10

1Institute of Dietetics and Nutrition, University of Applied Sciences FH JOANNEUM, Graz, Austria
2Food Research Division, Expert Technology Centre in Marine and Food Innovation (AZTI), Derio Bizkaia, Spain
3Institute for Public Health and Nursing Research– Leibniz Institute for Prevention Research and Epidemiology, University of Bremen and Institute for Preventions Research and Epidemiology– Instituts für Public Health und Pflegeforschung, Bremen, Germany
4Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
5Department of Innovation, Consumer and Sensory Sciences, Nofima, Aas, Norway
6Functional Foods Forum, University of Turku, Turku, Finland
7Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
8Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden
9Food, Health & Consumer Research Group, Wageningen Food & Biobased Research, Wageningen, Netherlands
10Department of Food and Nutritional Sciences, University of Reading, Reading, United Kingdom

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Foods, 23 December 2020 | https://doi.org/10.3390/foods10010021

P. Sandvik1*, M.Laureati2*, H.Jilani3, L. Methven4, M. Sandell5,6, M. Hörmann-Wallner7, N. da Quinta8, G. G. Zeinstra9 and V. L. Almli10

1Department of Food Studies, Nutrition and Dietetics, Uppsala University, 75236 Uppsala, Sweden
2Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy
3Institute for Public Health and Nursing Research—IPP, University of Bremen and Institute for Preventions Research and Epidemiology—BIPS, 28359 Bremen, Germany
4Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading RG6 6AH, UK
5Department of Food and Nutrition, University of Helsinki, FI-00014 Helsinki, Finland
6Functional Foods Forum, University of Turku, FI-20014 Turku, Finland
7Institute of Dietetics and Nutrition, University of Applied Sciences FH JOANNEUM, 8020 Graz, Austria
8AZTI, Food Research, Basque Research and Technological Alliance (BRTA), 48160 Derio, Spain
9Food, Health & Consumer Research, Wageningen Food & Biobased Research, 6708 Wageningen, The Netherlands
10Department of Innovation, Consumer and Sensory Sciences, Nofima, N-1430 Ås, Norway

Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ).
Food Quality and Preference 80 (2020) 103828.

M. Laureati1*, P. Sandvik2, V. L. Almli3, M. Sandell4, G.G. Zeinstra5, L. Methven6, M. Wallner7, H. Jilani8,9, B. Alfaro10, C. Proserpio1

1University of Milan, Italy; 2Uppsala University, Sweden; 3Nofima, Norway; 4University of Turku, Finland; 5Wageningen Food & Biobased Research, The Netherlands; 6University of Reading, UK; 7University of Applied Sciences JOANNEUM, Graz, Austria; Leibniz-Institute for Prevention Research and Epidemiology – BIPS, Bremen, Germany; 9 Institute for Public Health and Nursing – IPP, Bremen, Germany; 10AZTI, Spain

Cross-national differences in child food neophobia: A comparison of five European countries.
Food Quality and Preference 81 (2020) 103861

C. Proserpio1, V. L. Almli2, P. Sandvik3, M. Sandell4, L. Methven5, M. Wallner6, H. Jilani7, G.G. Zeinstra8, B. Alfaro9, M. Laureati1*

1University of Milan, Italy; 2Nofima, Norway; 3Uppsala University, Sweden; 4University of Turku, Finland; 5University of Reading, UK; 6University of Applied Sciences, Graz, Austria; 7Institute for Public Health and Nursing Science – IPP, University of Bremen and Leibniz-Institute for Prevention Research and Epidemiology – BIPS, Bremen, Germany; 8Wageningen Food & Biobased Research, The Netherlands; 9AZTI, Spain


E3S Children WG Workshop, May 8th 2018, Dublin – TEXTURE PERCEPTION IN CHILDREN AND IMPLICATIONS FOR THE PERCEPTION OF AND PREFERENCE FOR HEALTHY FOOD: THE E3S CHILDREN WG CROSS-CULTURAL STUDY

Texture is important to product liking and preferences and it can also be a major reason for food rejection and aversion. Despite being one of the strongest drivers of likes and dislikes for many foods, texture perception is not well understood in children. Texture perception is also a relevant topic for cross-cultural studies because differences in the food environment and dietary experiences across cultures influence preferences for sensory characteristics of food.

In 2017, the E3S Children WG has started the B-Tex pan-European study to better understand how children perceive different texture properties and how this perception influences the acceptance and rejection of food. Currently, six countries from northern, central and southern Europe are collecting data within the B-Tex study. Specific aims are: 1) to explore the relative contribution of texture, taste, flavor and appearance in children’s appreciation of biscuits varying in fiber content; 2) to explore liking according to children’s segmentation based on texture preference; 3) to develop valid and child-friendly procedures to investigate children’s drivers of (dis)liking in various countries.

During this workshop, the preliminary results of the B-Tex study will be presented. The workshop is open to all E3S members.

Further information and registration: http://www.e3sensory.eu/e3s-workshop-general-assembly-2018/



E3S Children WG meeting in Dijon, France (14th September 2016) – Read the report of the meeting (members only)

In occasion of the Eurosense 2016, the members of the group met in order to discuss the future activities of the working group. If you are interested you can read the report of meeting.

Activities

PAST ACTIVITIES:

  • E3S Children Working Group Workshop was held during the E3S annual Symposium (Vlaardingen, 9th May 2016)
  • E3S Children Working Group Workshop was held during the E3S annual Symposium (Oslo, 11th May 2015)
    E3S Children Workshop Program
  • E3S Children Working Group coordinates a workshop during Eurosense 2014 (Copenhagen)
  • E3S Children Working Group Meeting held during the E3S annual Symposium (Vienna, May 12th 2014)
    Read the program
    Download the presentations

Members

E3S Children WG

SurnameNameAffiliationCountry/National Sensory Science Society
WallnerMarliesUniversity of Applied Sciences, Institute of Dietetics and NutritionAustria
Kümpel NørgaardMariaArla Strategic Innovation Centre (ASIC)Denmark
Holler MielbyLine Aarhus UniversityDenmark
Vad AndersenBarbaraAarhus UniversityDenmark
TuorilaHelyUniversity of HelsinkiFinland
SandellMariUniversity of TurkuFinland
Remi-CastagnaEloïseBonduelle R&D Group - Louis Bonduelle FoundationFrance
GiboreauAgnèsInstitut Paul BocuseFrance
AdamChristel Givaudan France Arômes SASFrance
LangeChristineINRA – Institut National de la Recherche AgronomiqueFrance
PetitCécilePuratos, N.V.France
LafraireJérémieInstitut Paul BocuseFrance
TrinhPhuc-Loi AnnaDecathlon SportslabFrance
SemeriaPaulineLesaffre InternationalFrance
JilaniHannahLeibniz-Institute for Prevention Research and Epidemiology – BIPSGermany
KerstigMathildeResearch Institute of Child Nutrition, DortmundGermany
BauerAndreaHamburg University of Applied SciencesGermany
Feeney EmmaFood Science and Nutrition - Institute of Food and HealthIreland
FochiStefaniaBarilla G. e R. Fratelli S.p.A., Tasting CenterItaly
AppianiMartaUniversity of MilanItaly
MonteleoneErminioUniversity of FlorenceItaly
SpinelliSaraUniversity of FlorenceItaly
PagliariniEllaUniversity of MilanItaly
Gallina ToschiTulliaAlma Mater Studiorum – University of BolognaItaly
TesiniFedericaAlma Mater Studiorum – University of BolognaItaly
CarpinoStefaniaCorfilac, RagusaItaly
Lengard AlmliValerieNofimaNorway
HerslethMargretheNofimaNorway
AlfaroBegoñaAZTI-Tecnalia, DerioSpain
PrimMiaThe Swedish Institute for Food and BiotechnologySweden
SandvikPernillaUppsala Universitet - Karolinska InstitutetSweden
ChapalayMarie-HélèneBern University of applied ScienceSwitzerland
BürgisserPatrickBern University of applied ScienceSwitzerland
ZeinstraGertrudeWageningen UR Food & Biobased ResearchThe Netherlands
WeenenHugoDanone Nutricia ResearchThe Netherlands
MethvenLisaUniversity of ReadingUnited Kingdom
HewsonLouisePepsiCoUnited Kingdom

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