An Assessment of Environmental Enrichment on Morphology and Behavior of Yearling Rat Snakes (Elaphe obsoleta)

Behavioral consequences of differential experience relating to studies of environmental enrichment have been documented primarily in mammals and birds. Similar data on experience-dependent behavioral plasticity are lacking in other vertebrates, especially non-avian reptiles. This project examined whether environmentally induced change occurs in snakes. Specifically, I housed rat snakes, Elaphe obsoleta, in enriched and standard environments to determine if differential experience can alter body morphology and improve behavioral abilities. Rat snakes are a particularly good model for this type of experiment because they are typically solitary and live in a complex three-dimensional habitat. After being housed in different conditions for eight months, 16 E. obsoleta were measured and behaviorally tested in a feeding task, exploratory task, and a learning task. The results of this study demonstrate that housing condition, including feeding regime, can alter the morphology and behavior of captive snakes. In particular, snakes raised in enriched environments were larger (in mass and snout-vent length) and had increased growth rates as compared to controls. In a feeding task with live prey, snakes raised in enriched environments had shorter consumption times, suggesting increased foraging efficiency. In an exploratory task, snakes raised in enriched environments had higher initial tongue flick scores per trial and habituated more quickly to repeated exposures to the open field as compared to controls. Additionally, snakes raised in enriched environments maintained shorter latencies to the goal hole in a learning task, demonstrating superior learning ability as compared to control snakes, though neither group improved over the few trials conducted

Comparison of two different strategies for investigating individual differences among consumers in choice experiments. A case study based on preferences for iced coffee in Norway

Two different strategies for investigating individual differences among consumers in choice experiments using the Mixed Logit Model are compared. The study is based on a consumer study of iced coffees in Norway. Consumers (n=102) performed a choice task of twenty different iced coffee profiles varying in coffee type, production origin, calorie content and price following an orthogonal design. Consumer attributes, such as socio-demographics, attitudes and habits, were also collected. Choice data were first analyzed using the Mixed Logit Model and then two different approaches were adopted for investigating consumer attributes. The first strategy, called one-step strategy, includes the consumer attributes directly in the Mixed Logit Model. The second strategy, called multi-step strategy, combines different methods of analysis such as Mixed Logit Model based on the design factors only, followed by Principal Component Analysis and Partial Least Squares regression to study consumer attributes. The two approaches are compared in terms of data analysis methodologies, outcomes, practical issues, user friendliness, and interpretation. Overall, we think the multi-step strategy is the one to be preferred in most practical applications because of its flexibility and stronger exploratory capabilities

Comparing a product-specific versus a general emoji list to measure consumers’ emotional associations with chocolate and predict food choice

Emoji have been proposed as a way to get additional insights in how consumers perceive food products. Recent works have indicated that emoji are able to provide distinctive emotional associations with food products, regardless of whether one is using the check-all-that-apply (CATA) or the rate-all-that-apply (RATA) scaling approach. Typically, in examining emotional associations one can work with either a general list which can be used with all food products or a product-specific emotion list. To date, a comparison between the performance of a general and product-specific emoji list with adults is lacking. Moreover, it is unclear to which extent emotional data of emoji help to better predict the actual food choice of adult consumers. Using five samples of chocolates, this study compared the use of a general list of 39 emoji with a product-specific list of 20 emoji (based upon input of 32 consumers). In total, 138 consumers assessed the samples using the general list while 136 consumers evaluated the samples with the product-specific emoji list. The RATA approach was used for the evaluation of the samples and the actual food choice was registered as participants received a snack portion of the chosen sample to take home. Results indicated that, considering the frequency of selection, 10 emoji discriminated between the samples for both the general and product-specific lists. Similar results were obtained when considering the rating intensities. Including emoji did not lead to a significant increase in the food choice prediction regardless the type of list used. However, emoji data obtained from the product-specific emoji list was able to predict the food choice as accurate as the liking data when using the RATA intensity scores. This study suggests that both general and product-specific emoji lists are able to generate distinguishing emotional profiles for chocolate samples. While further research is necessary with other food products and measurement methods (e.g. CATA), this study proposes that emoji measurements might be an alternative to liking data in order to be better understand of consumers’ food choice.acceptedVersio

Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway

The authors compare two conjoint analysis approaches eliciting consumer preferences among different product profiles of iced coffees in Norway: rating-based and choice-based conjoint experiments. In the conjoint experiments, stimuli were presented in the form of mock-up pictures of iced coffees varying in coffee type, production origin, calorie content and price, following an orthogonal design. One group of participants (n = 101) performed a rating task of 12 iced coffees whereas another group (n = 102) performed a choice task on 20 iced coffees presented in eight triads. Then, all participants performed self-explicated rating and ranking evaluations of the iced coffee attributes. The rating data were analyzed by a Mixed Model ANOVA while the choice data were analyzed by a Mixed Logit Model. Both models include conjoint factors, demographic variables and their interactions. Results show that the two approaches share similar main results, where consumers prefer low calorie and low price iced coffee products. However, additional effects are detected within each of the two approaches. Further, self-explicated measures indicate that coffee type is the primary attribute for consumers’ selection of iced coffee. The two conjoint approaches are compared and discussed in terms of experimental designs, data analysis methodologies, outcomes, user-friendliness of the results interpretation, estimation power and practical issues

My style, my food, my waste! Consumer food waste-related lifestyle segments

Adapting responsible food marketing practices to different customer types can make a valuable contribution to reducing food waste. The current study investigated the relation between food (waste)-related lifestyle patterns and self-reported food waste, choices for suboptimal food, and food waste awareness using a survey with 4214 consumers across five Northern and Western European countries. Results show differences in food wastage, suboptimal choices, and awareness for five clusters of consumers identified on the basis of food (waste)-related lifestyle patterns. Findings of commonalities allow deriving general food marketing actions targeted to these different consumer lifestyles.submittedVersio

Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?

Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity and eating behaviour in preadolescents. Methods: Children’s taste sensitivity was measured by detection threshold with five different concentration levels of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity Questionnaire (FPQ), and the children’s body weight and height were completed by the parents. Children conducted the sensory evaluation test at schools while parents completed the questionnaires online. Results: A total of 69 child-parent dyads participated. Taste sensitivity was significantly associated with eating behaviour in food responsiveness, emotional overeating, and desire to drink. Children who were less sensitive to caffeine bitterness (higher detection threshold) had higher food responsiveness scores, while those who were less sensitive to sweetness and caffeine bitterness had higher emotional overeating scores. In addition, children who were less sensitive to sourness and bitterness of both caffeine and quinine demonstrated to have higher scores in desire to drink. There was no association between taste sensitivity and FPQ, but significant differences were observed across children’s body mass index (BMI) regarding their FPQ of dairy food items, indicating higher consumption of low-fat milk in the overweight/obese compared to the normal-weight subjects. There was no significant difference in taste sensitivity according to BMI. Children’s eating behaviour differed across BMI, demonstrating a positive association between BMI and food approach, and a negative association between BMI and food avoidance. Conclusions: This study contributes to the preliminary understanding of the relationships between taste sensitivity and eating behaviour in preadolescents which could be used to develop effective strategies to promote healthy eating practices in children by considering their taste sensitivity.publishedVersio

Biokjemisk sammensetning i filet av vill og oppdrettet atlantisk laks (Salmo salar) - med hovedvekt på fettinnhold og fettsyresammensetning

Fisk og annen sjømat inneholder sunt fett, viktige vitaminer og mineraler, og er i tillegg en god kilde til protein. Hovedgrunnen til anbefalinger om å spise fisk og annen sjømat er det naturlig høye innholdet av de langkjedede omega-3 fettsyrene eikosapentaensyre (EPA) og dokosaheksensyre (DHA). Norsk oppdrettsnæring har siden oppstarten på 1970-tallet vokst til å bli en av landets viktigste næringer, og oppdrett av atlantisk laks (Salmo salar) har vært den største bidragsyteren til denne suksessen. Tradisjonelt har produksjonen av fôr til atlantisk laks vært basert på marine råvarer som fiskemel og fiskeolje. En begrenset tilgjengelighet av disse råvarene har ført at en overgang til alternative lipid- og proteinkilder har vært nødvendig, noe som har ført til at deler av de marine råstoffene har blitt erstattet med ulike planteproteiner og planteoljer. Formålet med dette studiet var å sammenligne den biokjemiske sammensetningen i filet av oppdrettet laks med filet av villaks, med hovedvekt på fettinnhold og fettsyresammensetning. I tillegg skulle også proteininnholdet og innholdet av essensielle aminosyrer sammenlignes. Det skulle også undersøkes om økt mengde vegetabilske lipid- og proteinkilder i fiskefôret har ført til en endring av fettsyresammensetningen i filet av atlantisk laks sammenlignet med et tidligere studium som var gjort på laks slaktet i 2010. Resultatene viste at filet av oppdrettet atlantisk laks hadde ett fettinnhold på 19,5%, som var nesten det dobbelte sammenlignet med vill havlaks. Konsentrasjonen av de langkjedede omega-3 fettsyrene var høyere i villaks sammenlignet med oppdrettslaks. Imidlertid var den totale mengden av disse fettsyrene likt i filetene på grunn av forskjellene i totalt fettinnholdet. Forholdet mellom omega-6 og omega-3 fettsyrer i oppdrett- og villaks var henholdsvis 0.7 og 0.04. Fettsyresammensetningen i oppdrettet laks og fôret til laksen i 2017 var endret sammenlignet med i 2010. De endringene som ble observert i fôret reflekterte fettsyresammensetningen i fiskefileten. Man får i seg mer langkjedede omega-3 fettsyrer og mer omega-6 ved ett fiskemåltid i dag, sammenlignet med i 2010, og n-6/n-3 ratioen var økt med nesten 60%. Men ratioen var fremdeles under den anbefalte verdien på 5. Proteininnholdet var litt høyere i villaks enn i oppdrettslaksen med henholdsvis 17,3% og 15,4% proteininnhold

Taste perception and oral microbiota: recent advances and future perspectives

acceptedVersio

Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates

Mild drying and extrusion processing of side streams from berry juice production can enable retention of valuable compounds in the food chain and reduce waste production. The aim of this study was to evaluate the applicability of using hot air (HA) and microwave assisted hot air (MWHA) drying combined with extrusion for conversion of bilberry press cake into value-added extruded food products. Bilberry (Vaccinium myrtillus L.) press cake was dried at 40 °C by HA and MWHA drying to a moisture content of 17% (w/w). A twin screw extruder (average feed rate 72 g/min, temperature profile 135-128-89-69 °C) was used to extrude products containing organic wholegrain rye flour and 10 % or 25 % dried bilberry press cake powder. A consumer panel (n = 15) evalutaed four extrudates on hedonic and Just-about-rigth (JAR) scales, with a mian focus on textrue properties. The results indicate that different drying tecniques implied a difference in processing time (40 % reduction with MWHA drying). However, the retention of total phenolics, physical characteristics and sensory attributes of extruded snacks containing bilberry powders were independent of drying techniques. In sum, powder of bilberry press cake can be incorporated in cereal extruded snacks with enhanced phenolic content and potential for palatable sensory properties