Choices among young consumers are mainly driven by food preferences; in particular, a connection between appearance and acceptance of food has been highlighted, together with a general lack of knowledge of food processing. For these reasons, educational activities are important to increase scientific knowledge and awareness. The cheese-making educational laboratory described herein involved children, adolescents, and their parents/teachers in the preparation of fresh and naturally-coloured cheeses. At the end of the activity, both the colour preference and possible relation between preference and colour of cheese prepared were investigated administering a short questionnaire.
Children preferences of coloured fresh cheese prepared during an educational laboratory / Tesini, F; Laureati, M.; Palagano, R.; Mandrioli, M.; Pagliarini, E.; Gallina Toschi, T.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - ELETTRONICO. - 27:4(2015), pp. 521-526. [10.14674/1120-1770/ijfs.v297]
Children preferences of coloured fresh cheese prepared during an educational laboratory
TESINI, FEDERICA;PALAGANO, ROSA;MANDRIOLI, MARA;GALLINA TOSCHI, TULLIA
2015
Abstract
Choices among young consumers are mainly driven by food preferences; in particular, a connection between appearance and acceptance of food has been highlighted, together with a general lack of knowledge of food processing. For these reasons, educational activities are important to increase scientific knowledge and awareness. The cheese-making educational laboratory described herein involved children, adolescents, and their parents/teachers in the preparation of fresh and naturally-coloured cheeses. At the end of the activity, both the colour preference and possible relation between preference and colour of cheese prepared were investigated administering a short questionnaire.File | Dimensione | Formato | |
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