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


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
ZeppaGiuseppeUniversity of TurinItaly
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

Share