Lecture Description
This study aims to investigate how the end consumer perceives the quality of aromas and flavors in a beverage and how extrinsic factors can affect this perception."
In this neurocience study, the initial objective is to investigate how consumers perceive the quality of coffee, as opposed to professional tasters. The second phase of the research focuses on exploring the impact of external stimuli on factors such as flavor perception and gastronomic pleasure associated with coffee
The research uses five technological devices simultaneously (Fixed Eye Tracking, EEG, AEF, GSR, and Mobile Eye Tracking) to collect and integrate data from different perspectives on the response of gastronomic consumers to obtain valuable emotional data for decision-making in a real consumption context.
The methodology of the study involved moving beyond laboratory settings and examining the real-world connection between stimuli and consumer perception of special and non-special coffee. To achieve this, the study was conducted in two different settings: a coffeLab and a restaurant.
The tasting panel included coffee consumers, professional cuppers, and individuals who do not typically enjoy coffee.
The findings were surprising and the researchers look forward to sharing them with the coffee community
Date: Friday, June 23, 2023
Time: 13:00pm - 14:00pm EET
Location: Lecture Room 2
Presenter:
Josiana Bernardes
Master in Food Technology and Nutrition, IDcoffeelab
Food and Nutrition Technologist
Research in food neuromarketing.
Collaborates with FusionLab Neuroscience and Neuromarketing, for the Food and Beverage area.
Last Research: "How consumers understand quality in coffee"
Scientific background in food science. Master in food technology and nutrition-University of Barcelona, expertise in food ISO. Sensory analysis. Master in water management and treatment-University of Alicante.
Founder of the Idcoffeelab academy - Total quality in coffee. As a coffee expert, she traveled around the world to select specialty coffees, giving courses and consultancies from production, sensory analysis and marketing.
Official instructor of the Specialty Coffee Association SCA. Trainer and advisor, advocating for equal opportunities and sustainability in coffee production and trade in producing countries.
As a Food and Nutrition Technologist, developed research on food quality and consumption. Professional experience in various food products and processes: dairy, dairy fermentation, coffee and cocoa. Experience in certification of ISO quality standards in food; organic wine.