Sensing seaweed settings : Making sense of a mixed-method design for sensory analysis
Fredriksson, Cecilia LU
; Jönsson, Madeleine
LU
; Merkel, Annabell
LU
; Nordberg Karlsson, Eva
LU
and Wendin, Karin
(2023)
In International Journal of Gastronomy and Food Science
33.
- Abstract
The focus of this paper is an interdisciplinary approach towards the consumption of novel seaweed foods. Combining social science, food science, and a chemical and biotechnological perspective, we ask the following questions: How do we gain knowledge about the consumer's approach to new marine products on the market? What kinds of methods are suitable and possible to use? In what way can we combine different kinds of methods and what can we learn from each other? In this paper we argue for a mixed methods approach, while ensuring flexibility and openness to disciplinary processes. Through a pilot study and by sharing empirical experiences, we explore the sensory properties of four different seaweed species, to investigate departure... (More)
The focus of this paper is an interdisciplinary approach towards the consumption of novel seaweed foods. Combining social science, food science, and a chemical and biotechnological perspective, we ask the following questions: How do we gain knowledge about the consumer's approach to new marine products on the market? What kinds of methods are suitable and possible to use? In what way can we combine different kinds of methods and what can we learn from each other? In this paper we argue for a mixed methods approach, while ensuring flexibility and openness to disciplinary processes. Through a pilot study and by sharing empirical experiences, we explore the sensory properties of four different seaweed species, to investigate departure points for designing the larger interdisciplinary study about the consumption of novel seaweed products. Navigating the highly complex, interconnected production and consumption systems of seaweed, the question arises of how to reach a deeper understanding and more closely connect the research processes over the borders of different disciplines. We have taken our starting point in an approach that enabled a framework that encouraged engagement and learning throughout the research process.
(Less)
- author
- Fredriksson, Cecilia
LU
; Jönsson, Madeleine
LU
; Merkel, Annabell
LU
; Nordberg Karlsson, Eva
LU
and Wendin, Karin
- organization
- publishing date
- 2023
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Consumer understanding, Interdisciplinary research, Mixed-methods, Seaweed, Sensory analysis, Sustainable food systems
- in
- International Journal of Gastronomy and Food Science
- volume
- 33
- article number
- 100762
- publisher
- Elsevier
- external identifiers
-
- scopus:85165600325
- ISSN
- 1878-450X
- DOI
- 10.1016/j.ijgfs.2023.100762
- language
- English
- LU publication?
- yes
- id
- 3fb0a7ed-69c8-40c1-9f20-eec34e77788c
- date added to LUP
- 2023-09-05 13:27:32
- date last changed
- 2023-09-05 13:27:32
@article{3fb0a7ed-69c8-40c1-9f20-eec34e77788c,
abstract = {{<p>The focus of this paper is an interdisciplinary approach towards the consumption of novel seaweed foods. Combining social science, food science, and a chemical and biotechnological perspective, we ask the following questions: How do we gain knowledge about the consumer's approach to new marine products on the market? What kinds of methods are suitable and possible to use? In what way can we combine different kinds of methods and what can we learn from each other? In this paper we argue for a mixed methods approach, while ensuring flexibility and openness to disciplinary processes. Through a pilot study and by sharing empirical experiences, we explore the sensory properties of four different seaweed species, to investigate departure points for designing the larger interdisciplinary study about the consumption of novel seaweed products. Navigating the highly complex, interconnected production and consumption systems of seaweed, the question arises of how to reach a deeper understanding and more closely connect the research processes over the borders of different disciplines. We have taken our starting point in an approach that enabled a framework that encouraged engagement and learning throughout the research process.</p>}},
author = {{Fredriksson, Cecilia and Jönsson, Madeleine and Merkel, Annabell and Nordberg Karlsson, Eva and Wendin, Karin}},
issn = {{1878-450X}},
keywords = {{Consumer understanding; Interdisciplinary research; Mixed-methods; Seaweed; Sensory analysis; Sustainable food systems}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{International Journal of Gastronomy and Food Science}},
title = {{Sensing seaweed settings : Making sense of a mixed-method design for sensory analysis}},
url = {{http://dx.doi.org/10.1016/j.ijgfs.2023.100762}},
doi = {{10.1016/j.ijgfs.2023.100762}},
volume = {{33}},
year = {{2023}},
}