CRUNCH - The Impact of Texture on Food Perception and Preference — Presentation Detail — Celebration of Scholars

Instructions

Student presentations must have a faculty sponsor.

Abstracts must include a title and a description of the research, scholarship, or creative work. The description should be 150-225 words in length and constructed in a format or style appropriate for the presenter’s discipline.

The following points should be addressed within the selected format or style for the abstract:

A clear statement of the problem or question you pursued, or the scholarly goal or creative theme achieved in your work.
A brief comment about the significance or uniqueness of the work.
A clear description of the methods used to achieve the purpose or goals for the work.
A statement of the conclusions, results, outcomes, or recommendations, or if the work is still in progress, the results you expect to report at the event.

Presenter photographs should be head and shoulder shots comparable to passport photos.

Additional Information

More information is available at carthage.edu/celebration-scholars/. The following are members of the Research, Scholarship, and Creativity Committee who are eager to listen to ideas and answer questions:

Jun Wang
Kim Instenes
John Kirk
Nora Nickels
Andrew Pustina
James Ripley

CRUNCH - The Impact of Texture on Food Perception and Preference

Name: Marisa Markowski
Major: Public Relations and Communication
Hometown: Lombard, IL
Faculty Sponsor:
Other Sponsors:
Type of research: Senior thesis

Abstract

Many factors - including flavor, appearance, texture, and nutrition - impact how an individual enjoys their food. Eating is a multi-sensory experience that is different for each person. However, there seems to be a shortage within advertisements prepared by the food industry to appeal to these varying traits. This study uses a survey and focus group to focus specifically on how texture can impact the consumers' perception and preference of food. This information is crucial for the industry to learn more about because there may be better ways to market each food item to build stronger consumer preferences. Results from these tests have not been collected yet, but from looking at resources regarding texture preferences, it is predicted that food items with clear descriptions of texture (if the texture is preferred) is more likely to be desired. The study will look at not only the food items themselves, but will also compare different appeals used in advertisements.