Children preferences of coloured fresh cheese prepared during an educational laboratory

  • Federica Tesini DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy http://orcid.org/0000-0001-7828-5841
  • Monica Laureati DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, Milan 20133, Italy
  • Rosa Palagano DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
  • Mara Mandrioli DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
  • Ella Pagliarini DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, Milan 20133, Italy
  • Tullia Gallina Toschi DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy. CIRI, Department of Agricultural and Food Sciences, Interdepartmental Centre for Industrial Research in Agri-Food, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy

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.

Author Biographies

Federica Tesini, DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
DISTAL, Department of Agricultural and Food Sciences
Monica Laureati, DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, Milan 20133, Italy
Department of Food, Environmental and Nutritional Sciences (DeFENS)
Rosa Palagano, DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
DISTAL, Department of Agricultural and Food Sciences
Mara Mandrioli, DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
DISTAL, Department of Agricultural and Food Sciences
Ella Pagliarini, DeFENS, Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, Milan 20133, Italy
Department of Food, Environmental and Nutritional Sciences (DeFENS)
Tullia Gallina Toschi, DISTAL, Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy. CIRI, Department of Agricultural and Food Sciences, Interdepartmental Centre for Industrial Research in Agri-Food, Alma Mater Studiorum - University of Bologna, P.zza Goidanich 60, Cesena (FC) 47521, Italy
DISTAL, Department of Agricultural and Food SciencesCIRI, Interdepartmental Centre for Industrial Research in Agri-Food,

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Published
2015-12-16
How to Cite
TESINI, Federica et al. Children preferences of coloured fresh cheese prepared during an educational laboratory. Italian Journal of Food Science, [S.l.], v. 27, n. 4, p. 521-526, dec. 2015. ISSN 1120-1770. Available at: <https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/297>. Date accessed: 19 aug. 2019. doi: https://doi.org/10.14674/1120-1770/ijfs.v297.

Keywords

cheese preference; children food preference; colour preference; gender; neophobia; nutrition education