dc.contributor.author |
De Kock, Henrietta Letitia
|
|
dc.contributor.author |
Makame, James
|
|
dc.contributor.author |
Olatunde, Ganiyat
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|
dc.contributor.author |
Kinnear, Marise
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|
dc.contributor.author |
Adjei, Maame Yaakwaah Blay
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|
dc.contributor.author |
Ahmed, Amina
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|
dc.contributor.author |
Mezgebe, Abadi Gebre
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|
dc.date.accessioned |
2022-06-15T07:44:29Z |
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dc.date.issued |
2022-07 |
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dc.description.abstract |
A workshop, organized by the Africa Network for Sensory Evaluation Research (ANSWER), was presented during the virtual 14th Pangborn Symposium in August 2021. The purpose of the 60 min workshop was to introduce ANSWER’s African Countries Profiles (ACP) project to the global sensory community. The long-term ACP project aims to leverage research about the sensory properties of products on the continent by highlighting opportunities and challenges when planning and conducting consumer research in African countries. A link to the open-access online “Guidelines for planning consumer testing in African countries” publication was made available to participants prior to the meeting. During the workshop a brief introduction of the ACP project and a case study featuring consumer testing in Ethiopia was presented. Workshop participants joined one of four online meeting rooms where different topics were discussed. The workshop concluded with a short feedback session in the main room and closing. The workshop provided an opportunity to identify the value and limitations/gaps of the information in the guideline document in order to optimise the ACP information and develop the discipline of Sensory and Consumer Science on the African continent. |
en_US |
dc.description.department |
Consumer Science |
en_US |
dc.description.department |
Food Science |
en_US |
dc.description.embargo |
2023-02-26 |
|
dc.description.librarian |
hj2022 |
en_US |
dc.description.uri |
https://www.elsevier.com/locate/foodqual |
en_US |
dc.identifier.citation |
De Kock, H., Makame, J., Olatunde, G. et al. 2022, 'Workshop summary : consumer sensory research in Africa – the African countries profiles project', Food Quality and Preference, vol. 99, art. 104571, pp. 1-6, doi : 10.1016/j.foodqual.2022.104571. |
en_US |
dc.identifier.issn |
0950-3293 |
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dc.identifier.other |
10.1016/j.foodqual.2022.104571 |
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dc.identifier.uri |
https://repository.up.ac.za/handle/2263/85838 |
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dc.language.iso |
en |
en_US |
dc.publisher |
Elsevier |
en_US |
dc.rights |
© 2022 Published by Elsevier Ltd. Notice : this is the author’s version of a work that was accepted for publication in Food Quality and Preference. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Quality and Preference, vol. 99, art. 104571, pp. 1-6, 2022. doi : 10.1016/j.foodqual.2022.104571. |
en_US |
dc.subject |
Consumer research |
en_US |
dc.subject |
Testing |
en_US |
dc.subject |
Foods |
en_US |
dc.subject |
Sensory properties |
en_US |
dc.subject |
African countries profiles (ACP) |
en_US |
dc.title |
Workshop summary : consumer sensory research in Africa – the African countries profiles project |
en_US |
dc.type |
Postprint Article |
en_US |