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
Nutrition & Dietetics
John W. W. Long, Bart Masters, Pejman Sajjadi, Christopher Simons, Travis D. D. Masterson
Summary: The modern eating environment is considered to be a driving force of the obesity epidemic. Mixed reality applications have the potential to improve traditional assessments of eating behavior by enhancing the ecological validity of the laboratory setting. An evaluation of a mixed reality application found that it could provide an authentic and ecologically valid experience for assessing environmental influences on eating behavior, suggesting that it may be a promising direction for research in this field.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Multidisciplinary
Hojoong Kim, Young-Tae Kwon, Hyo-Ryoung Lim, Jong-Hoon Kim, Yun-Soung Kim, Woon-Hong Yeo
Summary: This report highlights the recent advancements in multifunctional wearable sensors and integrated functional devices for VR/AR applications, emphasizing the importance of enhanced sensor functions and seamless integration for more natural interactions with the virtual world.
ADVANCED FUNCTIONAL MATERIALS
(2021)
Article
Psychology, Multidisciplinary
Malaika Brengman, Kim Willems, Laurens De Gauquier
Summary: This study enriches conventional VR ads by incorporating the sense of smell and evaluates the impact of these sensory augmentations on customer engagement. The results highlight the importance of product-scent congruence for creating engaging experiences.
FRONTIERS IN PSYCHOLOGY
(2022)
Article
Food Science & Technology
Bente Klein Hazebroek, Ilja Croijmans
Summary: This study investigates the effect of different types of coffee flavour descriptions on consumers' purchase behavior. It found that using descriptive language based on the source of ingredients leads to the most vivid imagery, highest desire to taste, and highest willingness to pay.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Neurosciences
Abolfazl Mohebbi, Pouya Amiri, Robert E. Kearney
Summary: This study investigates the effects of visual information on human anterior-posterior body sway in upright stance. Using a virtual reality system, researchers presented perturbations to induce body sway and found that the amplitude and velocity of visual input had significant impacts on body sway. Additionally, frequency analysis revealed that the gain of body sway increased with frequency, while coherence declined. The study provides valuable insights into how the central nervous system processes visual information for maintaining balance.
JOURNAL OF NEUROPHYSIOLOGY
(2022)
Article
Multidisciplinary Sciences
Kei Aoyagi, Wen Wen, Qi An, Shunsuke Hamasaki, Hiroshi Yamakawa, Yusuke Tamura, Atsushi Yamashita, Hajime Asama
Summary: This study found that by modifying visual feedback, the sense of agency over one's body movements can be enhanced, even when visual feedback is discrepant from the actual body movements.
SCIENTIFIC REPORTS
(2021)
Article
Health Care Sciences & Services
Maria Ilioudi, Philip Lindner, Lilas Ali, Sara Wallstroem, Almira Osmanovic Thunstroem, Michael Ioannou, Nicole Anving, Viktor Johansson, William Hamilton, Oerjan Falk, Steinn Steingrimsson
Summary: This study aimed to compare the effects of VR and physical calm rooms on self-reported well-being and physiological markers of arousal. The findings indicate that a VR calm room and a physical calm room have comparable effects on well-being and arousal, suggesting that a VR calm room can be a viable alternative when a physical calm room is not available.
JOURNAL OF MEDICAL INTERNET RESEARCH
(2023)
Article
Physiology
Jakob Ketterer, Steffen Ringhof, Dominic Gehring, Albert Gollhofer
Summary: Virtual reality can be used in rehabilitation training, but continuous optic flow perturbations may not be suitable for balance training as they cannot trigger persistent sensory conflicts.
FRONTIERS IN PHYSIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Marion Emorine, Chantal Septier, Christophe Martin, Sylvie Cordelle, Etienne Semon, Thierry Thomas-Danguin, Christian Salles
Summary: Strategies have been developed to reduce salt content in food products in response to the negative effects of salt overconsumption on health. The study combined two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds in cream-based snacks. Concentrating salt in the outer layer of a multilayer product was found to be the optimal solution for taste intensity. The heterogeneous salt distribution decreased aroma compound release and aroma intensity in different ways based on the distribution of salt and added aroma in the food matrix.
Article
Information Science & Library Science
Jung-Hwan Kim, Minjeong Kim, Minjung Park, Jungmin Yoo
Summary: Based on the RV continuum and S-O-R framework, this study compared the effects of AR and VR on vividness/interactivity, sense of presence, sensory brand app experience, attitude, and behavioral intention. The results showed that a sense of presence acted as a significant mediator for the relationship between vividness/interactivity and sensory brand app experience/attitude in VR but not in AR. However, significant relationships were observed among sensory brand app experience, attitude, and behavioral intention in both AR and VR settings.
TELEMATICS AND INFORMATICS
(2023)
Article
Computer Science, Interdisciplinary Applications
Ruby Lipson-Smith, Julie Bernhardt, Edoardo Zamuner, Leonid Churilov, Nick Busietta, Damian Moratti
Summary: The colour-in-context theory posits that people's reactions to colours can vary depending on the environment in which the colours are presented. This study used Virtual Reality to explore mood and preference responses to colours in different contexts, finding that the context in which a colour is presented can impact mood and valence responses, although the effects were not consistent across all clusters.
Article
Business
Kirsten Cowan, Nathalie Spielmann, Esther Horn, Clovis Griffart
Summary: The research shows that 360-virtual reality can induce more positive attitudes and purchase intentions, but may lead to less favorable responses from consumers in physical stores. Consumer's product knowledge level affects their brand responses to the VR experience.
JOURNAL OF BUSINESS RESEARCH
(2021)
Review
Endocrinology & Metabolism
Wenwen Cheng, Desiree Gordian, Mette Q. Ludwig, Tune H. Pers, Randy J. Seeley, Martin G. Myers
Summary: Body weight and adiposity are biologically controlled parameters that are influenced by a combination of factors. The hypothalamus plays a crucial role in regulating body weight, while hindbrain neurons have been found to contribute to long-term control of body weight and can suppress food intake without producing aversive responses.
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
Christina Hartmann, Patricia Furtwaengler, Michael Siegrist
Summary: Consumers have a generally negative impression of meat substitute products, perceiving them to be less healthy, less environmentally friendly, and less natural compared to traditional meat products. There is a discrepancy between subjective and objective evaluations of these products. This poses a challenge for the industry, public health, and the establishment of sustainable diets.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Michael Siegrist, Angela Bearth, Christina Hartmann
Summary: This study found that food disgust sensitivity and diet-related health consciousness have a positive influence on perceived risks, while nutrition knowledge is associated with lifestyle risk perception. Increasing people's awareness and knowledge of diet-related health can enhance their perceptions of lifestyle risks.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Food Science & Technology
Cornelia Staub, Claudia Fuchs, Michael Siegrist
Summary: The study found that health warning labels have a small effect on consumers' risk perception, with cultural worldviews and health beliefs being major determinants of their acceptability. Additional research is needed to evaluate the real-life effectiveness of HWLs and the role of culture in their acceptance.
FOOD QUALITY AND PREFERENCE
(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
Psychology, Social
Jeanine Ammann, Anne Berthold
Summary: This study investigates the relationship between individual pathogen disgust sensitivity and disgust evoked by crowded places, as well as the cross-cultural universality and temporal changes in pathogen disgust sensitivity. The results show that individual pathogen disgust sensitivity predicts the disgust evoked by crowded places, and there is a significant increase in pathogen disgust during the pandemic before decreasing afterwards.
PERSONALITY AND INDIVIDUAL DIFFERENCES
(2023)
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)
Review
Green & Sustainable Science & Technology
Jeanine Ammann, Andreia Arbenz, Gabriele Mack, Thomas Nemecek, Nadja El Benni
Summary: The current food system is unsustainable and contributes to the climate crisis. Consumers face challenges in making sustainable food decisions, making policy action necessary. A literature review of 160 studies was conducted to assess the effectiveness of consumer-targeted policy instruments, revealing that less intrusive instruments are more popular but more intrusive instruments are more effective. Additionally, consumers rely on information-based instruments and sociodemographic characteristics play a role in sustainable food choices.
SUSTAINABLE PRODUCTION AND CONSUMPTION
(2023)
Article
Multidisciplinary Sciences
Jeanine Ammann, Achim Walter, Nadja El Benni
Summary: This article presents data from an online survey conducted in Switzerland to explore the perception and adoption of digital technologies in farm management. The survey investigated the teaching of digital technologies in agricultural training and the general perceptions of teachers and students. It also examined the information sources individuals use to learn about digital technologies in agriculture and the use of farm management information systems by students who own or co-own a farm. The survey is valuable for studying course content, knowledge acquisition, and individuals' perceptions of digital technologies.
Article
Food Science & Technology
Jeanine Ammann, Angela Grande, Jonas Inderbitzin, Barbara Guggenbuhl
Summary: The current high-proportion animal-based diet contributes significantly to harmful greenhouse gas emissions and climate change. Plant-based alternatives are being developed to counteract this, with increasing consumption. A study in Switzerland found that young, well-educated urban flexitarians were the main users of plant-based alternatives, with soy, almond, and oat drinks being the most consumed. Taste, health, and sustainability were the main reasons for consumption, and users and non-users differed in their attitudes towards the climate impact of a vegan diet.
FOOD QUALITY AND PREFERENCE
(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
Food Science & Technology
Jeanine Ammann, Gabriele Mack, Judith Irek, Robert Finger, Nadja El Benni
Summary: Animal welfare is an important aspect of agricultural policy and is considered important by consumers. A study conducted in Switzerland found that women, politically left-leaning individuals, those less committed to meat eating, and those who placed more importance on ethical food consumption were more likely to prioritize animal welfare over conflicting agricultural policy goals.
FOOD QUALITY AND PREFERENCE
(2023)
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)
