HEALTHSENSE-CHOICE - Healthy ageing : how changes in sensory physiology, sensory psychology and socio-cognitive factors influence food choice. (LIFE QUALITY) (2000-02-01 - 2003-07-31) (»add to infobox)

Mary MCSWEENEY, Huguette NICOD, Sebastian SUBIRATS HUERTA, Günther RODEMEYER, Lars Christian NIELSEN, John WILKINSON, Christian A. BARTH, Lionel ROINEAU, Michael GARDNER, John GLASSON, Ernst GRAVESEN, Kaj MAARTENSSON, Juha AHVENAINEN, Grace DEMPSEY, Saturnino DE LA PLAZA, Marius RUBIRALTA, Marc DECHAVANNE, Raija SOLLAMO, Robert HAMER, Cees P. VEERMAN, Wlodzimierz KLUCINSKI

NATIONAL UNIVERSITY OF IRELAND, CORK (IE007 - South-West (IRL)) (Ireland), ADRIANT (FR511 - Loire-Atlantique) (France), ASOCIACION DE INVESTIGACION DE LA INDUSTRIA AGROALIMENTARIA (ES523 - Valencia / València) (Spain), BESTFOODS DEUTSCHLAND GMBH & COOHG (DE117 - Heilbronn, Stadtkreis) (Germany), BIOTECHNOLOGICAL INSTITUTE (DK00B - Vejle amt) (Denmark), CAMPDEN AND CHORLEYWOOD FOOD RESEARCH ASSOCIATION GROUP (UK612 - Gloucestershire) (Great Britain), GERMAN INSTITUTE OF HUMAN NUTRITION (DE40E - Potsdam-Mittelmark) (Germany), INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (INRA) (FR101 - Paris) (France), LEATHERHEAD INTERNATIONAL LIMITED (UK532 - Surrey) (Great Britain), OXFORD BROOKES UNIVERSITY (UKJ14 - Oxfordshire) (Great Britain), ROYAL VETERINARY AND AGRICULTRAL UNIVERSITY (DK001 - København og Frederiksberg kommuner) (Denmark), SWEDISH INSTITUTE FOR FOOD RESEARCH AND BIOTECHNOLOGY AB (SE052 - Goeteborgs Och Bohus Laen) (Sweden), TECHNICAL RESEARCH CENTRE OF FINLAND (FI181 - Uusimaa) (Finland), TRINITY COLLEGE DUBLIN (IE002 - Dublin) (Ireland), UNIVERSIDAD POLITECNICA DE MADRID (ES300 - Madrid) (Spain), UNIVERSITAT DE BARCELONA (ES511 - Barcelona) (Spain), UNIVERSITE CLAUDE BERNARD LYON 1 (FR716 - Rhône) (France), UNIVERSITY OF HELSINKI (FI110 - Uusimaa) (Finland), WAGENINGEN CENTRE FOR FOOD SCIENCES (NL223 - Arnhem/Nijmegen) (Netherlands), WAGENINGEN UNIVERSITEIT (NL223 - Arnhem/Nijmegen) (Netherlands), WARSAW AGRICULTURAL UNIVERSITY (PL075 - Mazowieckie Miasto na Prawach Powiatu) (Poland)

To determine the degree and nature of changes, which occur during ageing, in the physiological capability of the senses which are used to perceive texture, other mouthfeel stimuli, odour and taste, and determine the influence of these changes in food perceptionTo understand the functioning of sensory memory and its role in food perception To determine the influence of changes in sensory capability on food appreciation, and food intake in different situations To provide information on the impact of sensory physiological ageing on choice of food To understand the attitudes of elderly people with respect to issues relating to food choice, and how these may affect their behaviour To understand the provisioning of food with respect to elderly people, and how this impinges on food choice To determine the special needs of elderly people with respect to factors such as packaging, portion sizes, ease of preparation, pricing, social context, etc. To establish the relative importance of sensory quality as a choice criterion versus other criteria, such as price, healthiness, branding etc. To understand demographic and cross-cultural differences, both qualitatively and quantitatively, with respect to the issues raised above To determine the difference between needs of full and part-time resident elderly people in a Mediterranean country To identify improvements that can be made to food products to increase their acceptability To provide guidelines to inform policy makers, the food industry and consumer groups who support the elderly on ways to develop and promote new food products that are both attractive and nutritionally tailored to older people To contribute to the health and well-being of the rapidly growing population of ageing people in Europe POSSIBLE APPLICATION The project will: meet the aspirations of the consumer by providing the scientific basis for foods which will promote well-being contribute knowledge, which will be essential in realising the potential socio-economic benefits of promoting health through food provide a basis for developing food and nutritional policies within the EU, also in relation to the ageing population provide knowledge of physiological constraints, knowledge of changes in sensory perception and the value of sensory product attributes which will contribute to the targeting of commercial and public efforts to promote improved dietary intakes, health status and quality of life among EU consumers provide knowledge of the fundamental physiological factors which make foods appeal to the consumer which can be used to prepare healthy eating advice by Health Policy Makers, which can be used effectively to sustain the EU population into old age Improve understanding of the factors, which determine consumer preferences and acceptance of 'healthy' foods developed with new technologies Create a forum for co-operation between food industry, sensory and cognitive scientists and nutritionists.

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