CREA AN: Our expertise is in sensory testing and consumer food perception (novel foods, product Innovation), from product concepts, to prototypes, to products. Our focus is both on the product and consumers and the study of all aspects could affect consumers responsiveness, from sensory features to emotional aspects, to attitudes and to consumption contexts. Regarding the study of the sensory properties of food products, our expertise also includes the application of the sensomics concept (through the combination of advanced extraction techniques and determination methods such as GC-Olfactometry and GC-MS techniques) in identifying the molecular basis of flavour, as well as instrumental approaches for characterizing the texture and appearance of the product

CREA is the leading Italian research organization dedicated to the agri-food supply chains, supervised by the Ministry of Agriculture, Food Sovereignty and Forests (Masaf). The scientific activity covers agricultural crops, livestock, fishery, forestry, agro-industry, food science and socioeconomics. The Research Centre of Food and Nutrition aims at studying compositional, nutritional and sensory aspects, also in relation to the production and processing technologies adopted. The interactions between diet and nutritional status are aimed at identifying the components of foods and the physiological mechanisms of the organism that contribute to maintaining a good state of health and preventing the risk of diet-related diseases, both at an individual and population level, also in relation to consumer choices and consumption levels. The research group of CREA AN aims at studying factors affecting food preferences and perception (market products/new products) in specific segments of population, e.g. healthy and vulnerable groups, product users or potential users.