E3S Children WG Webinar – Texture matters!

A cross-national project on texture preference, food neophobia and healthy eating in European children

E3S 10th Anniversary Series

organised by the E3S Children Working Group

9th June 2021, 15.45 – 17.00 CETRegister now

Texture is one of the main drivers of food acceptance and rejection, especially for young consumers. This sensory modality is also influential in modulating food consumption, being associated with eating rate, nutritional status and health. Despite this, individual differences in texture perception and preference are not well understood. This webinar will present the results of a cross-national project carried out within the E3S Children working group with the aim to get insights on food neophobia and texture preferences in children of different European countries. The outcomes of the study are relevant for both the academic sector and food companies to better understand the mechanisms underlying texture perception and preference in view of food product development and childhood healthy eating.

15.45 – 16.00

Moderator: Monica Laureati, University of Milan, Italy, Italian Sensory Science Society (SISS)
Coordinator of the E3S Children Working Group

15.45 – 16.00

Challenges of cross-national research with children – The E3S Children WG B-tex study 

Monica Laureati, University of Milan, Italy, Italian Sensory Science Society (SISS)

16.00 – 16.10

Child food neophobia as a barrier to healthy eating: a comparison in 5 EU countries

Cristina Proserpio, University of Milan, Italy, Italian Sensory Science Society (SISS)

16.10 – 16.20

Exploring individual differences in texture preferences: the Child Food Texture Preference Questionnaire

Valérie Lengard Almli, Nofima, Norway, Norwegian Sensory Association (SSG)

16.20 – 16.30

The role of food neophobia and cultural differences in children’s descriptions and preferences for high-fibre biscuits

Pernilla Sandvik, Uppsala University, Sweden, Swedish Sensory Network (SSN)

16.30 – 16.40

Children`s intake of high fibre foods and differences in anthropometric information across 6 European countries

Marlies Hörmann-Wallner, University of Applied Sciences FH JOANNEUM, Austria, Sensory Network Austria (SNOE)

16.40 – 17.00

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