Review
Food Science & Technology
Chengyan Xu, Michael Siegrist, Christina Hartmann
Summary: The development of virtual reality technology provides significant opportunities for food and consumer behavior research by creating realistic environments, investigating purchasing behavior and food choices, and inducing psychological and physiological responses in consumers.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Maelle-Ahou Gouton, Catherine Dacremont, Gilles Trystram, David Blumenthal
Summary: This study aimed to test the validity of visual representations of food products in virtual reality by comparing descriptions of actual vs. virtual cookies. The results showed that descriptions of virtual cookies were close to descriptions of the actual cookies. Differences in the weight of brightness and color contrast in the perceptual space of actual and virtual products were observed, which may be due to software-setting configurations that could be optimized for a better match.
FOOD QUALITY AND PREFERENCE
(2021)
Article
Green & Sustainable Science & Technology
Ionica Oncioiu, Iustin Priescu
Summary: The role of new technologies in tourism is rapidly changing, with virtual reality having a significant impact on destination marketing and on-site travel experience. This study demonstrates the importance of virtual reality applications in creating a specific image for tourist destinations and communicating it to the outside world, thereby assisting in choosing a tourist destination and revitalizing the tourism industry in a post-pandemic world.
Article
Food Science & Technology
Kristina Igarova, Zdenka Kadekova, Ingrida Kosiciarova, Milan Dzupina, Marek Dvorak, Lubos Smutka
Summary: This paper examines the use of Corporate Social Responsibility (CSR) activities as a marketing tool in the Slovak food market from the customers' perspective. A questionnaire survey was conducted with 1254 respondents, and the results show that although customers are familiar with CSR, many still need to learn more about these activities. Slovak customers perceive the sustainability of food companies and their CSR activities as a marketing communication tool that can build a positive company image.
Article
Food Science & Technology
Joyce De Temmerman, Iris Vermeir, Hendrik Slabbinck
Summary: This research investigates how packaging materials bias perceived packaging healthiness and real food consumption. Across five studies and two different food product categories (healthy vs. unhealthy), the authors demonstrate that paper packaging, compared with plastic packaging, decreases consumption amounts of food products. We demonstrate that health goal activations explains this effect as paper packaging can be considered a health-related cue.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Leticia Ferreira Tavares, Patricia Maria Perico Perez, Maria Eliza Assis dos Passos, Paulo Cesar Pereira de Castro Junior, Amanda da Silva Franco, Leticia de Oliveira Cardoso, Ines Rugani Ribeiro de Castro
Summary: The study aimed to develop easy-to-apply indicators for assessing the healthiness of food establishments by categorizing them based on the extent and purpose of food processing, and four indicators were developed and applied to analyze the commercial food environments at two Brazilian universities. The classification and indicators demonstrated good discriminatory power.
Article
Food Science & Technology
Lina Fogt Jacobsen, Nora Mossing Krogsgaard-Jensen, Anne O. Peschel
Summary: This study validates the effectiveness of a virtual reality supermarket as a research tool by comparing consumers' price memory in physical and virtual shopping environments. The results show that the VR supermarket is comparable to the physical supermarket, making it a valid tool for studying consumer food choice behavior in a shopping context.
Article
Food Science & Technology
James H. Oliver, James H. Hollis
Summary: This study utilized virtual reality technology to investigate the impact of restaurant and empty room environments on food intake and eating behavior. The results showed no significant difference in food intake and sensory evaluation between the two environments, but participants used fewer masticatory cycles and experienced a stronger sense of presence in the restaurant setting.
Article
Environmental Sciences
Camila Aparecida Borges, Kamila Tiemann Gabe, Patricia Constante Jaime
Summary: This study aimed to develop and validate a scoring system based on AUDITNOVA to assess the healthiness of the consumer food environment. Results showed variations in healthiness levels among different food retailer groups based on availability, price, advertising, and placement strategies.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH
(2021)
Article
Food Science & Technology
Alenica Hassig, Christina Hartmann, Luisma Sanchez-Siles, Michael Siegrist
Summary: Demand for processed food is increasing, but some of these products have been criticized for causing non-communicable diseases. This study examined consumers' perceptions of food processing and ultra-processed foods, and its relationship with food classification systems and nutritional value. The results showed that consumers have negative associations with food processing and use the perceived degree of processing as a cue for evaluating the healthiness of foods. Furthermore, there was strong agreement between laypeople's perceived level of processing and the NOVA classification system.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Chemistry, Multidisciplinary
Masoud Moghaddasi, Javier Marin-Morales, Jaikishan Khatri, Jaime Guixeres, Irene Alice Chicchi Giglioli, Mariano Alcaniz
Summary: This study utilized sensors incorporated into commercial VR devices to recognize customer impulsivity based on behavioral patterns, achieving an accuracy of 87%. Results indicated that the exploration task revealed general impulsivity, while other tasks were more related to perseverance and sensation-seeking, with posture and interaction being the most informative signals.
APPLIED SCIENCES-BASEL
(2021)
Article
Radiology, Nuclear Medicine & Medical Imaging
Haarisudhan Sureshkumar, Ruidi Xu, Nikith Erukulla, Aditi Wadhwa, Linping Zhao
Summary: This multi-rater comparison study validated the measurement tool with a snap feature in a newly developed VR application through assessing intra- and inter-rater reliability. The study found equivalency in linear and angular measurements between the VR application with the snap feature on or off, and the control software (MIS). High degree of repeatability and reproducibility was observed in the measurements conducted by six raters.
JOURNAL OF DIGITAL IMAGING
(2022)
Article
Food Science & Technology
Marco Francesco Mazzu, Veronica Marozzo, Angelo Baccelloni, Flaminia De' Pompeis
Summary: Research shows that both intrinsic and extrinsic cues of a product can affect consumers' perception of flavor and healthiness. European initiatives supporting the adoption of blockchain technology in packaging design could influence consumers' perceptions. Using blockchain-certified information on packaging may impact consumers' overall flavor and health perception.
Review
Food Science & Technology
B. Bhavadharini, V Monica, R. Anbarasan, R. Mahendran
Summary: The perception behavior of consumers plays a vital role in determining the importance given to a product in the market. Immersive technologies such as virtual, augmented, and mixed reality have been developed to understand and analyze consumer behavior. In the field of food selection, these technologies can be used to develop new products, understand real-time shopping behavior, and study the influence of emotions on product selection.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Health Care Sciences & Services
Lilla Alexandra Porffy, Mitul A. Mehta, Joel Patchitt, Celia Boussebaa, Jack Brett, Teresa D'Oliveira, Elias Mouchlianitis, Sukhi S. Shergill
Summary: In this study, a novel virtual reality shopping task called VStore was developed and its construct validity was established by comparing it with the established computerized cognitive battery, Cogstate. The results showed that VStore is sensitive to age-related cognitive decline and engages standard cognitive domains.
JOURNAL OF MEDICAL INTERNET RESEARCH
(2022)
Article
Public, Environmental & Occupational Health
Angela Bearth, Michael Siegrist
Summary: This article questions the deficit view of public trust and advocates for a more positive outlook in future research. By using the Social Amplification of Risk Framework to discuss trust as a fundamental aspect of social interactions and to challenge normative approaches to public trust and risk perception, the authors argue for overcoming the current trust deficit model and focusing on the opportunities of the digital informational environment for risk communication in future research.
Article
Engineering, Manufacturing
Stefania Chirico Scheele, Christina Hartmann, Michael Siegrist, Martin Binks, Paul F. Egan
Summary: This study examines the impact of 3D-printed food design shapes, tastes, and fidelity on consumers through ratings, revealing that participants prefer complex shapes, chocolate flavor, and high fidelity in 3D-printed food designs.
3D PRINTING AND ADDITIVE MANUFACTURING
(2022)
Article
Agronomy
Julian Helfenstein, Vasco Diogo, Matthias Burgi, Peter H. Verburg, Beatrice Schupbach, Erich Szerencsits, Franziska Mohr, Michael Siegrist, Rebecca Swart, Felix Herzog
Summary: It is important to consider the normative dimension of different societal visions when assessing the sustainability of agricultural development. This approach, which compares observed development with various societal visions, helps to track the progress of agricultural development and identify mismatches between desired and actual development. By informing the wider public on the extent to which current developments are consistent with different visions, this approach can pave the way for designing new policies.
AGRONOMY FOR SUSTAINABLE DEVELOPMENT
(2022)
Article
Transportation
Tamara Stotz, Angela Bearth, Michael Siegrist, Signe Maria Ghelfi
Summary: Due to the increase in air travel, traditional airport security checks have reached capacity limits. Finding efficient and less inconvenient security procedures is a major challenge. Risk-based security checks, although controversial, can potentially reduce screening for low-risk passengers by targeting high-risk ones.
JOURNAL OF AIR TRANSPORT MANAGEMENT
(2022)
Article
Agronomy
Julian Helfenstein, Matthias Burgi, Niels Debonne, Thymios Dimopoulos, Vasco Diogo, Wenche Dramstad, Anna Edlinger, Maria Garcia-Martin, Jozef Hernik, Thanasis Kizos, Angela Lausch, Christian Levers, Franziska Mohr, Gerardo Moreno, Robert Pazur, Michael Siegrist, Rebecca Swart, Claudine Thenail, Peter H. Verburg, Tim G. Williams, Anita Zarina, Felix Herzog
Summary: The COVID-19 pandemic had varying impacts on different agricultural systems, with specialized and intensive farms being more vulnerable to disruptions in supply chains. Supporting farmers in diversifying their production systems and reducing dependence on supply chains can increase their resilience to future shocks.
AGRONOMY FOR SUSTAINABLE DEVELOPMENT
(2022)
Article
Food Science & Technology
Cornelia Staub, Robin Contiero, Noah Bosshart, Michael Siegrist
Summary: People make inferences about someone's character based on their food and drink choices. This study explores the stereotypes associated with alcoholic and non-alcoholic beer consumption. It found that choosing non-alcoholic beer may be motivated by health-consciousness and other social factors, but negative perceptions and subjective norms of drinking alcoholic beer may prevent people from choosing non-alcoholic beer.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Engineering, Industrial
Angela Bearth, Noah Bosshart, Stephanie Wermelinger, Moritz Daum, Michael Siegrist
Summary: This study investigates the beliefs and perspectives of parents and caretakers on risks and responsibilities. The findings suggest that some parents have misconceptions about the risks of natural products and the safety of child-protective caps. The study also uncovered relationships between psychological factors and caretakers' beliefs about household chemicals.
Article
Ergonomics
Noah Bosshart, Angela Bearth, Stephanie Wermelinger, Moritz Daum, Michael Siegrist
Summary: This study aimed to understand the factors that influence children's attention and decision-making regarding household chemicals. The results indicated that product attributes such as labels and packaging, storage context, and parental beliefs play a role in children's choices and decisions.
JOURNAL OF SAFETY RESEARCH
(2022)
Article
Food Science & Technology
Bianca Wassmann, Michael Siegrist, Christina Hartmann
Summary: Palm oil is widely used in many products but is associated with ecological, social, and health-related issues. The RSPO label aims to guide consumers towards sustainable palm oil. However, consumers' awareness and knowledge of the RSPO label and unsustainable ingredients in products need improvement. Targeted interventions and effective marketing, along with transparent sustainability standards, are necessary to address this discrepancy.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Education, Scientific Disciplines
Larissa Luchsinger, Anne Berthold, Monika Brodmann Maeder, Max Giger, Werner Bauer, Michael Siegrist
Summary: This article describes the development and longitudinal analysis of a questionnaire used to evaluate the quality of postgraduate medical education in Switzerland. The questionnaire has been administered annually to all residents since 2003, with a response rate of 70% in 2020. Results show that the mean values of the eight scales remained stable or slightly increased over the years, with the decision-making culture scale rated highest by residents and the evidence-based medicine scale rated lowest. The work environment and leadership culture scales are identified as the most important factors affecting residents' satisfaction with a training site. The directors perceive the evaluation to be fair and useful.
Article
Food Science & Technology
Jeanine Ammann, Aisha Egolf, Jeannette Nuessli Guth, Michael Siegrist
Summary: This study aimed to validate the food disgust scale using olfactory stimuli related to food. Through rating different odours for the level of disgust evoked, two factors of food disgust sensitivity were identified. The first factor included seven more disgusting items, while the second factor included two less disgusting items. The study found a significant correlation between the first factor score and the FDS short questionnaire, supporting the incremental validity of the questionnaire. This is the first study to validate the FDS short using olfactory stimuli, indicating potential for the creation of a food disgust odour scale.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Green & Sustainable Science & Technology
Bianca Wassmann, Michael Siegrist, Christina Hartmann
Summary: Our food choices have a significant negative impact on the environment. Understanding consumers' environmentally friendly food selection behavior is important. Our study found that heuristics played a role in consumers' ability to compose an environmentally friendly meal, with the eco group choosing less meat and fish, more meat substitutes, and foods that were regional, seasonal, and organic.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Food Science & Technology
Alenica Hassig, Christina Hartmann, Luisma Sanchez-Siles, Michael Siegrist
Summary: Demand for processed food is increasing, but some of these products have been criticized for causing non-communicable diseases. This study examined consumers' perceptions of food processing and ultra-processed foods, and its relationship with food classification systems and nutritional value. The results showed that consumers have negative associations with food processing and use the perceived degree of processing as a cue for evaluating the healthiness of foods. Furthermore, there was strong agreement between laypeople's perceived level of processing and the NOVA classification system.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Psychology, Clinical
Cynthia Sob, Michael Siegrist, Christina Hartmann
Summary: In this study, the effects of positive eating on eating behaviors, food intake, and BMI were investigated in a large sample of the general Swiss population. The results showed that restrained and reward eating were negatively correlated with the Positive Eating Scale (PES) subscales, while intuitive eating, diet-related health consciousness, and perceived health status were positively related to the PES subscales. BMI was negatively related to the PES subscale Satisfaction with Eating and positively related to the subscale Pleasure when Eating. No significant effects of the PES subscales on change in BMI were detected over the two-year period. Overall, positive eating may be associated with more balanced eating habits and better perceived health status.
Article
Nutrition & Dietetics
Katarina L. Matthes, Christina Hartmann, Michael Siegrist, Michel Burnier, Murielle Bochud, Marcel Zwahlen, Nicole Bender, Kaspar Staub
Summary: Excess weight has been increasing rapidly in Switzerland since the 1990s, posing challenges to both health and the economy. This study is the first to synthesize nationwide evidence on the importance of socio-demographic and lifestyle factors as risk factors for excess weight.
JOURNAL OF NUTRITIONAL SCIENCE
(2022)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)
