Linking food composition to food choice and nutrition: Understanding consumer perception and attitudes from a compositional, functional, and sensory point of view

The goals of this project are to develop methods and tools to link food choice to food function by studying the impact of foodcomposition, and sensory properties on perception, consumer acceptability and food intake. Specific objectives of this projectsare:1) To link individual perceptual differences, preferences and intake to the composition, and sensory properties of foods and foodingredients with human sensory methods.2) To determine the impact of crop genetics on food composition, nutrition, and sensory, and to study the combined effects ofcrop genetics, growing conditions, postharvest practices and food processing on these properties.3) To study the complex interactions of individual food ingredients on the overall perception, nutritient content, and acceptabilityof food.