Consumer Preference of Fresh Tomato Flavour
20 December 2017
This study aims to:
1. Identify which sensory attributes/characteristics (e.g., flavour, taste, appearance etc) relevant to tomato quality can be identified by the consumer and
2. Identify those attributes that are most important for consumer acceptance, purchasing and preference for fresh tomatoes.
Keywords
Ethical approval
This study has been approved by the Applied Sciences ethical department at Northumbria University
About the researcher
I am a Food Science and Nutrition (BSc) undergraduate studying at Northumbria University. Currently carrying out market research into consumer perception of fresh tomatoes, as part of my final year dissertation.
