The use of augmented reality on sensory evaluation of liked or disliked products : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

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Title

The use of augmented reality on sensory evaluation of liked or disliked products : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Content partner

Lincoln University

Collection

Lincoln University Research Archive

Description

Augmented reality (AR) applications in the food industry, are considered innovative to enrich the interactions between consumers and food products, especially for benefitting online retailers. Otherwise, the boosting market of dairy-free foods, alternative proteins and upcycled foods are driven by consumers’ pursuit of healthy and functional foods, vegetarian diets and environment sustainability. This study combined and applied these recent food trends in the sensory evaluation of food produc...

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Format

Research Paper

Research format

Thesis

Date created

2021

Creator

Dong, Yanyu

URL

https://hdl.handle.net/10182/13477

Related subjects

augmented reality (AR) / non-dairy yoghurt / yoghurt / contexts / consumer acceptability / emotional responses / sensory evaluation / Food Science / Sensory Processes, Perception and Performance / Food Sciences / Food Engineering / Food Sciences not elsewhere classified

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