Plant-based products are considered as the top trend across the world. There is a constant increase of new products on the market which cover a large variety of products such fish, bacon, egg etc. However, the consumption of these products is very volatile and slowly increasing. Several barriers can be identified such as price, commodities, sensorial experience.
In this master project, we would like to investigate on the impact of formula on sensorial perception and instrumental analysis in order to drive consumer liking. A set of several plant-based products will be evaluated by a trained sensory panel in order to characterize their sensory properties. In parallel, some instrumental analysis will be run to investigate on some potential correlation. Finally, some selected products will be evaluated by consumer to investigate the drivers of liking.
The project is aligned to UN's SGD:
