Sensing seaweed settings: Making sense of a mixed-method design for sensory analysis
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Sensing seaweed settings : Making sense of a mixed-method design for sensory analysis. / Fredriksson, Cecilia; Jönsson, Madeleine; Merkel, Annabell; Nordberg Karlsson, Eva; Wendin, Karin.
I: International Journal of Gastronomy and Food Science, Bind 33, 100762, 2023.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Sensing seaweed settings
T2 - Making sense of a mixed-method design for sensory analysis
AU - Fredriksson, Cecilia
AU - Jönsson, Madeleine
AU - Merkel, Annabell
AU - Nordberg Karlsson, Eva
AU - Wendin, Karin
N1 - Publisher Copyright: © 2023
PY - 2023
Y1 - 2023
N2 - The focus of this paper is an interdisciplinary approach towards the consumption of novel seaweed foods. Combining social science, food science, and a chemical and biotechnological perspective, we ask the following questions: How do we gain knowledge about the consumer's approach to new marine products on the market? What kinds of methods are suitable and possible to use? In what way can we combine different kinds of methods and what can we learn from each other? In this paper we argue for a mixed methods approach, while ensuring flexibility and openness to disciplinary processes. Through a pilot study and by sharing empirical experiences, we explore the sensory properties of four different seaweed species, to investigate departure points for designing the larger interdisciplinary study about the consumption of novel seaweed products. Navigating the highly complex, interconnected production and consumption systems of seaweed, the question arises of how to reach a deeper understanding and more closely connect the research processes over the borders of different disciplines. We have taken our starting point in an approach that enabled a framework that encouraged engagement and learning throughout the research process.
AB - The focus of this paper is an interdisciplinary approach towards the consumption of novel seaweed foods. Combining social science, food science, and a chemical and biotechnological perspective, we ask the following questions: How do we gain knowledge about the consumer's approach to new marine products on the market? What kinds of methods are suitable and possible to use? In what way can we combine different kinds of methods and what can we learn from each other? In this paper we argue for a mixed methods approach, while ensuring flexibility and openness to disciplinary processes. Through a pilot study and by sharing empirical experiences, we explore the sensory properties of four different seaweed species, to investigate departure points for designing the larger interdisciplinary study about the consumption of novel seaweed products. Navigating the highly complex, interconnected production and consumption systems of seaweed, the question arises of how to reach a deeper understanding and more closely connect the research processes over the borders of different disciplines. We have taken our starting point in an approach that enabled a framework that encouraged engagement and learning throughout the research process.
KW - Consumer understanding
KW - Interdisciplinary research
KW - Mixed-methods
KW - Seaweed
KW - Sensory analysis
KW - Sustainable food systems
U2 - 10.1016/j.ijgfs.2023.100762
DO - 10.1016/j.ijgfs.2023.100762
M3 - Journal article
AN - SCOPUS:85165600325
VL - 33
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
SN - 1878-450X
M1 - 100762
ER -
ID: 363019041