立命館大学　多感覚・認知デザイン研究室（和田有史 Yuji WADA・北川智利 Norimichi Kitagawa）

本研究は日本フードサービス協会の立命館大学食マネジメント学部助成事業により、多感覚・認知デザイン研究室の学部一期生の卒研として行った研究をベースとしています。 Title: Shape Variety of Food Can Boost Its Visual Appeal (食品の形状の多様性が視覚的な魅力を高める) Authors: Yuki NISHIDA, Sarasa EGUCHI, Miho SAKURAI, Kazuya MATSUBARA, Yui TANAKA and Yuji WADA Journal: Appetite (IF=5.4) Abstract: We investigated whether food shape and its variety within a group affect visual appeal using a four-shaped fast-food chicken product known as Chicken McNuggets®. In Experiment 1, participants rated the visual appeal of each nugget shape both individually and when presented in groups of variously shaped nuggets. The results revealed that the rounder nugget was less visually appealing than those of other shapes. Additionally, assortments featuring various shapes were rated as more appealing than those of a single shape. In Experiment 2, the visual appeal of individual nuggets presented in groups and alone was assessed using a visual analog scale. The visual appeal of one specific nugget (target n...

「Effect of a Variety of Food Shapes on Sensory-Specific Satiety Using Chicken McNuggets® as Stimuli」が雑誌「Interdisciplinary Information Sciences」に受理されました。 本研究は日本フードサービス協会の立命館大学食マネジメント学部助成事業により、多感覚・認知デザイン研究室の学部一期生、大学院一期生らが中心に行った研究をベースとしています。 Title: Effect of a Variety of Food Shapes on Sensory-Specific Satiety  Using Chicken McNuggets® as Stimuli (食品形状のバラエティが感性的満腹感に与える影響：Chicken McNuggets® を用いて) Authors: Yuki NISHIDA, Sarasa EGUCHI, Miho SAKURAI, Kazuya MATSUBARA, Yui TANAKA and Yuji WADA Journal: Interdisciplinary Information Sciences Abstract: Individuals have less desire for foods they eat repeatedly than for foods they have not eaten. This is called sensory-specific satiety (SSS), and it motivates people to eat a variety of foods. This psychological study examined the influence of a variety of food shapes on SSS using a four-shaped food product known as Chicken McNuggets®. Twenty participants completed three phases: first rating, preload and second rating. During the first rating,...

トークタイトル：美味しいお肉をうみだす生産者⁻肉屋⁻消費者　ー肉の美味しさとは何かー 試食お肉：近江牛ロース2490g・ホルスタイン種骨付きサーロイン4790g・十勝若牛タン１本・愛農ナチュラルポーク骨付き肩ロース2270g

媒体：立命館CLUB　【VOL.244】 タイトル：研究者インタビュー 内容：肉にまつわる様々な事柄について、その歴史から未来に至るまで URL: https://www.ritsumei.ac.jp/rclub/magazine/article.html/?id=254&No=244 掲載日：2023年5月26日