Workshop summary : consumer sensory research in Africa – the African countries profiles project

dc.contributor.authorDe Kock, Henrietta Letitia
dc.contributor.authorMakame, James
dc.contributor.authorOlatunde, Ganiyat
dc.contributor.authorKinnear, Marise
dc.contributor.authorAdjei, Maame Yaakwaah Blay
dc.contributor.authorAhmed, Amina
dc.contributor.authorMezgebe, Abadi Gebre
dc.date.accessioned2022-06-15T07:44:29Z
dc.date.issued2022-07
dc.description.abstractA 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.departmentConsumer Scienceen_US
dc.description.departmentFood Scienceen_US
dc.description.embargo2023-02-26
dc.description.librarianhj2022en_US
dc.description.urihttps://www.elsevier.com/locate/foodqualen_US
dc.identifier.citationDe 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.issn0950-3293
dc.identifier.other10.1016/j.foodqual.2022.104571
dc.identifier.urihttps://repository.up.ac.za/handle/2263/85838
dc.language.isoenen_US
dc.publisherElsevieren_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.subjectConsumer researchen_US
dc.subjectTestingen_US
dc.subjectFoodsen_US
dc.subjectSensory propertiesen_US
dc.subjectAfrican countries profiles (ACP)en_US
dc.titleWorkshop summary : consumer sensory research in Africa – the African countries profiles projecten_US
dc.typePostprint Articleen_US

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