Permanent Staff: Dr. Mario Paolo Pellicano, Dr. Maria Paola Graziani, Dr. Giancarlo Cammarota, G. Laurino

Collaborators from other Institutions: Prof. B. De Luca

Synthesis of the research lines.

Study of the factors involved in the food choice process with particular reference to consumer acceptability and preference. (This research line has been recently undertaken by our unit).

The factors present in food choice are both intrinsic and extrinsic for the product as well as the consumer, having become the focus of the market in recent years as highlighted by a recently printed articles. Consumer behaviour is studied through the disciplines of biology, psychology, sociology, economics, etc., and even if relatively little effort has been made with scientific research in the alimentary field, it has revealed surprising ways of behaving present in the choice process as well as highlighting confusion and prejudice towards the concept of quality. Considering that the factors used by the consumer to define choice, are not only varied, but also "invisible" as noted by Grunert, the attempts to define them result highly complex and follow two fundamental "channels": expected quality and perceived quality (quality knowledge and experience). These regard the interaction between the products properties and the consumer's characteristics. The physical properties of the product include colour, shape, taste, aroma, etc., as well as environmental ones (brand, convenience, price, etc.), while the consumer characteristics include genetic, physiological, age, sex and learning (cognitive, emotive, etc.) factors as well as socio-cultural ones (education, knowledge, traditions, religion, etc.). All these factors together influence the production process in different ways according to the type of product and consumer, who nevertheless uses them as quality indicators. In order to identify the indicators of this parameter, our group uses different methodologies: classical sensory evaluation, consumer science and instrumental analysis. The products used in our studies are typical of Southern Italy. Sensory evaluation highlights which specific organoleptic attributes characterize a specific product, with the use of an expert panel of judges to establish a sensory profile. Among all the products studied, bread has given an interesting sensory profile with different organoleptic indicators according to the type of oven used. The specially prepared questionnaires identify the sensory and non-sensory indicators of the products that show an expected quality from the consumers interviewed based on the factors of genuine and hand made (Pellicano et al., CD-ROM, "POM B22", AGER, Roma, 2001). The innovative instrumental approach for evaluating preference is carried out using a computerized polygraph that show the variation in several physiological parameters. The different responses observed to visual stimuli of food objectively evaluate preference. This method allows the emotional needs of the consumer to be evaluated through the combination of association between physiological parameters and stimuli of preferred or non-preferred food, giving objective results that either confirm and/or integrate the consumer investigation (Pellicano et al., in preparation). This methodology has an innovative perspective in evaluating through acknowledging consumer needs with the aim of transferring this know how to the food industry and in particular the development of a new products.

Research projects

POM B22 project "Biotechnology to make the characteristics of typical oven products of Southern Italy known, defining the factors that determine their biological, organoleptic and nutritional qualities". Financed by Ministero dell'Università e della Ricerca Scientifica e Tecnologica.

Pilot project carried out by an Agro-alimentary Consortium. Research line on Buffalo meat: Methodologies for the bio-safety and control of foods.
Project title for our unit: Sensory evaluation of Buffalo meat using a panel test and consumer behaviour studies in order to define acceptability as well as preference. Financed by the Regione Campania.