Kinesthetic engagement in Gestalt evaluation outscores analytical 'atomic feature' evaluation in perceiving aging in crystallization images of agricultural products.

There is an increasing interest in a systemic approach to food quality. From this perspective, the copper chloride crystallization method is an interesting asset as it enables an estimation of a sample's 'resilience' in response to controlled degradation. In previous studies, we showed that an ISO-standardized visual evaluation panel could correctly rank crystallization images of diverse agricultural products according to their degree of induced degradation.

Development and Application of a Test for Food-Induced Emotions.

This study aimed to develop a test to measure food-induced emotions suitable for stable food and beverages. All of the experiments were conducted under the conditions of a consumer sensory evaluation according to German standard DIN 10974. Test development included descriptors' derivation and factor analysis as well as a comparison between the new test (empathic food test, EFT) and a hedonic sensory test and an unspecific psychological test, known as a multidimensional mood questionnaire (MDMQ).

Organic food processing: a framework for concept, starting definitions and evaluation.

In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria.

First steps in the development of a psychological test on the effects of food on mental well-being.

How do you feel after drinking milk or soy milk? The aim of this preliminary study was to find out if it is possible to measure the psychological effects of staple food items using a consumer test (according to DIN 10974), assessing the mental state of the participants. Results of two tests with dairy products and non-dairy milk substitutes, two vegetable tests, and two tests with bakery products are presented and discussed in the context of the further development of a standardized and validated test to measure the effects of food on the human mental state.