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PROJECTS

Some of the interesting projects facilitated by the Sensory Lab’s staff are:

  • The relationship between consumer acceptability and descriptive sensory attributes of cheddar cheese, with special reference to free choice profiling
  • Nutritional composition, descriptive sensory analysis and consumer acceptability of products developed from Agave americana flowers
  • Sensory profiling of, and consumer behaviour towards, edamame genotypes in South Africa
  • The effect of food photography on social media platforms, as a marketing strategy, on South African consumers’ behaviour.
  • Consumer behaviour towards, and consumer acceptability of vetkoek / igwenya from different outlets in Bloemfontein, South Africa, with special emphasis on the textural properties.
  • Consumer behaviour towards the consumption of insects in South Africa.
  • Sensory profiling and fat quality of vetkoek / igwenya from different outlets in Bloemfontein, South Africa.
Cactus pear Sensory lab Vegetable Chips


BLOEMFONTEIN CAMPUS FACULTY CONTACT

Elfrieda van den Berg (Marketing Manager)
T: +27 51 401 2531
E:vdberge@ufs.ac.za

QWAQWA CAMPUS FACULTY CONTACT

Dilahlwane Mohono (Faculty Officer)
T: +27 58 718 5284
E:naturalscienceqq@ufs.ac.za

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