The first poster, “When the defect becomes an improvement: sensory evidence for the potential of chitosan coatings to extend fresh fish shelf life,” presented findings from the sensory evaluation of fish fillets coated with an edible chitosan coating.
The second, “Leveraging consumer acceptance for innovative food packaging: trends and cultural drivers in Europe and the Mediterranean,” shared results from an online survey on consumer expectations and acceptance of innovative packaging solutions. The survey was disseminated through the QuiPack consortium network.
The work presented at EuroSense forms part of a broader programme of consumer and sensory research within QuiPack. At the sensory laboratory at Oniris in Nantes, participants have also assessed packaging prototypes (including paper, bioplastics and edible coatings) and the foods associated with them. Recent sessions included a ranking test on paper materials, a flash profile test on bioplastics, and a triangular test on fish with an edible coating.
