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This book reprinted from articles published in the Special Issue “Novel Techniques to Measure the Sensory, Emotional, and Physiological (Biometric) Responses of Consumers toward Foods and Packaging” of the journal Foods aims to provide a deeper understanding of novel techniques to measure the different sensory, emotional, and physiological responses toward foods. The editor hopes that the findings from this Special Issue can help the broader scientific community to understand the use of novel sensory science techniques that can be used in the evaluation of products.

Psychology --- virtual reality --- acceptability --- Cabernet Sauvignon --- wine --- context --- emotions --- immersive environments --- chocolate products --- hordenine --- happiness --- beer consumption --- sensory analysis --- beer styles --- entomophagy --- neophobia --- alternative protein source --- emojis --- EsSense profile® --- facial expressions --- purchase intention --- energy drinks --- beef --- chocolate --- biometrics --- Cochran’s Q test --- ethnic --- plant --- conscious --- unconscious --- check-all-that-apply --- linear model --- correspondence analysis --- RPPG and PPG heart rate --- branding --- familiarity --- soy sauce --- food images --- consumer --- approach–avoidance --- Approach–Avoidance Task (AAT) --- valence --- arousal --- wanting --- implicit measure --- self-report --- mobile phone --- home-use test --- ecological validity --- jambalaya --- online auction --- n/a --- Cochran's Q test --- approach-avoidance --- Approach-Avoidance Task (AAT)

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The ability to produce insects has a broad impact on human lives in a wide array of areas including insect pest and weed management, human and veterinary medicine, insect production for food and nutrient supplements, as well as research and education. Insect rearing began as a simple desire, yet never a simple task, has continued to expand, both in methodology and application. A desire to learn about and understand insects grew into a desire to control and manipulate insects, both to suppress and to preserve. Rearing individual life stages extended to continuous rearing and maintaining evolved into production. Ultimately, this results in insects physically and behaviorally similar to those from nature. New multi-omics technologies (transcriptomics, nutrigenomics, metabolomics, etc.) recently increased knowledge of microbiomes, and the manipulation of nutrigenomic analysis and statistical optimization modeling have enabled advances in insect nutrition. These advances have resulted in a better understanding of the effects of the food stream ingredients and rearing conditions on the insect’s physiological and biochemical functions, in addition to promoting the production of high-quality insects. The production has application in research, insect control, and most recently, specialized food niche. Before one application has been fully realized, a new application has emerged, often supported with the application of new technologies. Given this pattern of advancement followed by benefits, there is every reason to anticipate more to come in the field of insect rearing.

trehalase --- trehalose metabolism --- in vitro rearing --- cold stress --- Trichogramma --- insects as feed and food --- nutrition --- food assimilation --- food conversion --- insect dietetics --- insect rearing --- macro-nutrients --- nitrogen source --- carbon to nitrogen ratio --- food waste --- urea --- black soldier fly larvae --- Hermetia illucens --- Psyttalia incisi --- oriental fruit fly --- cold storage --- emergence rate --- quality --- reproduction --- Apis mellifera --- deformation --- emergence --- honey bee --- larvae --- alternative protein --- amino acid --- Black Soldier fly --- insect protein --- macronutrients --- Coenosia attenuata --- mass rearing --- wing damage --- Bradysia impatiens --- Drosophila melanogaster --- fecundity --- organic waste management --- coconut endosperm --- soybean curd residue --- Diabrotica virgifera --- corn rootworm --- WCRMO-2 --- diet processing --- heating --- spotted-wing drosophila --- symbiotic bacteria --- gut microbiota --- pest-management --- mass-rearing --- insect fitness --- n/a

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The ability to produce insects has a broad impact on human lives in a wide array of areas including insect pest and weed management, human and veterinary medicine, insect production for food and nutrient supplements, as well as research and education. Insect rearing began as a simple desire, yet never a simple task, has continued to expand, both in methodology and application. A desire to learn about and understand insects grew into a desire to control and manipulate insects, both to suppress and to preserve. Rearing individual life stages extended to continuous rearing and maintaining evolved into production. Ultimately, this results in insects physically and behaviorally similar to those from nature. New multi-omics technologies (transcriptomics, nutrigenomics, metabolomics, etc.) recently increased knowledge of microbiomes, and the manipulation of nutrigenomic analysis and statistical optimization modeling have enabled advances in insect nutrition. These advances have resulted in a better understanding of the effects of the food stream ingredients and rearing conditions on the insect’s physiological and biochemical functions, in addition to promoting the production of high-quality insects. The production has application in research, insect control, and most recently, specialized food niche. Before one application has been fully realized, a new application has emerged, often supported with the application of new technologies. Given this pattern of advancement followed by benefits, there is every reason to anticipate more to come in the field of insect rearing.

Research & information: general --- trehalase --- trehalose metabolism --- in vitro rearing --- cold stress --- Trichogramma --- insects as feed and food --- nutrition --- food assimilation --- food conversion --- insect dietetics --- insect rearing --- macro-nutrients --- nitrogen source --- carbon to nitrogen ratio --- food waste --- urea --- black soldier fly larvae --- Hermetia illucens --- Psyttalia incisi --- oriental fruit fly --- cold storage --- emergence rate --- quality --- reproduction --- Apis mellifera --- deformation --- emergence --- honey bee --- larvae --- alternative protein --- amino acid --- Black Soldier fly --- insect protein --- macronutrients --- Coenosia attenuata --- mass rearing --- wing damage --- Bradysia impatiens --- Drosophila melanogaster --- fecundity --- organic waste management --- coconut endosperm --- soybean curd residue --- Diabrotica virgifera --- corn rootworm --- WCRMO-2 --- diet processing --- heating --- spotted-wing drosophila --- symbiotic bacteria --- gut microbiota --- pest-management --- mass-rearing --- insect fitness --- trehalase --- trehalose metabolism --- in vitro rearing --- cold stress --- Trichogramma --- insects as feed and food --- nutrition --- food assimilation --- food conversion --- insect dietetics --- insect rearing --- macro-nutrients --- nitrogen source --- carbon to nitrogen ratio --- food waste --- urea --- black soldier fly larvae --- Hermetia illucens --- Psyttalia incisi --- oriental fruit fly --- cold storage --- emergence rate --- quality --- reproduction --- Apis mellifera --- deformation --- emergence --- honey bee --- larvae --- alternative protein --- amino acid --- Black Soldier fly --- insect protein --- macronutrients --- Coenosia attenuata --- mass rearing --- wing damage --- Bradysia impatiens --- Drosophila melanogaster --- fecundity --- organic waste management --- coconut endosperm --- soybean curd residue --- Diabrotica virgifera --- corn rootworm --- WCRMO-2 --- diet processing --- heating --- spotted-wing drosophila --- symbiotic bacteria --- gut microbiota --- pest-management --- mass-rearing --- insect fitness

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This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian --- organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian

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This book is a compilation of articles published in the Special Issue “Sensory and Consumer Research for a Sustainable Food System” of the journal Foods. The compilation includes 18 original research articles, 2 review articles, and 1 editorial. The articles show how sensory and consumer research can contribute to the development of a sustainable food system.

organic food --- discount supermarket --- purchase intention --- structural equation model (SEM) --- grocery retailing --- heritage cereals --- consumer attitudes --- preferences and awareness --- formulation --- legume --- profile --- TDS --- multi-intake --- bitter --- beany --- astringent --- dual fortification --- sensory evaluation --- iron and zinc deficiency --- lentil --- willingness to try --- neophobia --- structural equation model --- consumer acceptance --- descriptive analysis --- meat analog --- meat extender --- plant-based --- alternative protein --- imitation meat --- lunch buffet --- vegetables --- food intake --- multisensory --- emotion terms --- ingredients --- pleasantness --- sensory --- sustainability --- acceptance --- sensory descriptive analysis --- CATA --- texture analyzer --- pulses --- green peas --- chickpea --- rice --- non-thermal processing technologies --- consumer perception --- fruit and vegetables --- food processing --- sensory characterisation --- discarded fish --- seafood --- fishing --- season --- food choice motivations --- food waste --- willingness to pay --- consumer behavior --- convenience food --- determinants --- consumption --- confirmatory factor analysis --- structural equation modeling --- plant-based dairy alternatives --- innovation --- sustainable foods --- mountain cheese --- acceptability --- conjoint analysis --- external information --- consumer segmentation --- food sustainability --- non-dairy cheese --- soy-based cheese --- paper-based packaging --- sensory attributes --- consumer acceptability --- biscuit packages --- meat packages --- consumers --- focus groups --- environmentally friendly --- brown rice --- white rice --- Just About Right scale --- JAR --- penalty analysis --- flexitarian --- meat analogue --- meat substitute --- online survey --- plant-based protein --- vegan --- vegetarian --- n/a