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Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

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Nội dung chi tiết: Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

Norwegian University of Life SciencesFaculty of Chemistry, Biotechnology and Food SciencePhilosophise Doctor (PhD)Thesis 2019:5Better understanding of

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety f the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satietyForbedret in

nsikt om relasjonen mellom dynamisk sensorisk oppfattelse og forbrukernes preferanser og metthetsfolelse, med fokus pâ taste og delvis flytende matvar Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

erQuoc Cuong NguyenBetter understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers' preferences an

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

d their perception of satietyForbedret innsikt om relasjonen mellom dynamisk sensorisk oppfattelse og forbrukernes preferanser og metthetsfolelse, med

Norwegian University of Life SciencesFaculty of Chemistry, Biotechnology and Food SciencePhilosophise Doctor (PhD)Thesis 2019:5Better understanding of

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety , Biotechnology and Food ScienceÂS 2019Thesis number 2019:5 ISSN 1894-6402 ISBN 978-82-575-1576-8Supervisors:Associate Professor Trygve Almoy, Faculty

of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, ÂS, NorwayProfessor Paula Varela, Senior Scientist, Nofima, ÂS, Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

Norway and'Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, Âs, NorwayProfessor Tormod Naes, Senior Scient

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

ist, Nofima, ÂS, Norway and Faculty of Science, University of Copenhagen, Copenhagen, DenmarkEvaluation committee:Dr. Ciarán Forde, Clinical Nutrition

Norwegian University of Life SciencesFaculty of Chemistry, Biotechnology and Food SciencePhilosophise Doctor (PhD)Thesis 2019:5Better understanding of

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety hore Egeland, Faculty of Science and Technology, Norwegian University of Life Sciences, ÂS, NorwayBetter understanding of the relation of the dynamic

sensory perception of solid and semi solid foods with consumers' preferences and their perception of satietyPhD Thesis • 2019 © Quoc Cuong NguyenISBN: Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

976-82-S7S-1576-8AcknowledgementsMy PhD study has been fulfilled with many challenges, experiences and satisfaction. It has been an incredible time,

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

and all this contributes to my professional and personal growth.First and foremost, I would like to thank my supervisors Paula Varela, Tormod Nies and

Norwegian University of Life SciencesFaculty of Chemistry, Biotechnology and Food SciencePhilosophise Doctor (PhD)Thesis 2019:5Better understanding of

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety for practical and personal things. You all encourage me even when 1 did not do well.1 would express my gratitude to all my colleagues in the departmen

t of Consumer and sensory sciences & innovation al Nolima lor a warm and perfect working environment. Special thanks to Kasper, Mats, Daniele, Mads, K Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

atja-Maria, Lily and Margrethe lor your kindness and openness. I am very grateful for having extremely good colleagues and friends here.Thanks to Hild

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

e Kraggerud (Tine, Norway) for the support with the sample materials, to Stefan Sahlstrom (Nolima) for his help with the milling procedure and Andre l

Norwegian University of Life SciencesFaculty of Chemistry, Biotechnology and Food SciencePhilosophise Doctor (PhD)Thesis 2019:5Better understanding of

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety pation in this study.1 would also like to thank the Pangborn committee, Scnsomctric Society committee, and E3S committee for the awards that supported

me to attend the 12lJi Pangborn Sensory Science Symposium (Pangborn 2017), 14th Conference of the Sensomeưic Society (Sensometrics 2018), and 9th Eur Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

opean Conference on Sensory and Consumer Research (Eurosense 2018).During my doctorate, I have had a short internship at IATA in Valencia. Amparo and

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety

Arantxa, thank you so much for your kind welcome and support during this time.I am utmost thankful to my parents for believing me and trusting my deci

Norwegian University of Life SciencesFaculty of Chemistry, Biotechnology and Food SciencePhilosophise Doctor (PhD)Thesis 2019:5Better understanding of

Better understanding of the relation of the dynamic sensory perception of solid and semi solid foods with consumers’ preferences and their perception of satiety uld say that 1 could not finish without you.

Norwegian University of Life SciencesFaculty of Chemistry, Biotechnology and Food SciencePhilosophise Doctor (PhD)Thesis 2019:5Better understanding of