{"id":716,"date":"2021-10-11T23:03:56","date_gmt":"2021-10-11T23:03:56","guid":{"rendered":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/?page_id=716"},"modified":"2024-03-13T01:53:44","modified_gmt":"2024-03-13T01:53:44","slug":"publications","status":"publish","type":"page","link":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/sample-page\/publications\/","title":{"rendered":"Publications"},"content":{"rendered":"\n<h1 class=\"has-text-color wp-block-heading\" style=\"color:#4c125a\">Scientific publications <\/h1>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Weerawarna, N. R. P. M, Giezenaar, C.; Coetzee, P, Godfrey, A. J. R; Foster, M,; Hort, J. (2024) <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0950329324000557\"><em>Motivators and barriers to plant-based product consumption across Aotearoa New Zealand flexitarians<\/em>.<\/a> Food Quality &amp; Preference. Vol 117.  <\/li>\n\n\n\n<li>Thong, A.; Tan, V.; Chan, G.; Choy, M.; Forde, C.  (2024) <em><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0963996923013960#:~:text=Highlights&amp;text=Commercial%20plant%2Dbased%20meats%20cannot,citations%20of%20fatty%2C%20legume%20odors.\">Comparison of differences in Sensory, Volatile Odour-Activity and Volatile Profile of Commercial Plant-based meats<\/a><\/em>. Food Research International. Vol 177.<\/li>\n\n\n\n<li>Giezenaar, C.; Godfrey, A. J. R; Foster, M,; Hort, J. (2024) <em><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0950329323002641\">Effects of intrinsic and extrinsic product characteristics related to protein source, health and environmental sustainability, on product choice and sensory evaluation of meatballs and plant-based alternatives<\/a><\/em>.  Food Quality &amp; Preference. Vol 113. <\/li>\n\n\n\n<li>Weerawarna, N. R. P. M,; Godfrey, J,; Loudon, M,; Foster, M.; Hort, J.  <em><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0950329323002215?via%3Dihub.\" data-type=\"URL\" data-id=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0950329323002215?via%3Dihub.\">Comparing traditional check-all-that-apply (CATA) and implicit response time Go\/No-go approaches for profiling consumer emotional response when tasting food<\/a><\/em>.  Food Quality and Preference, Vol 112.<\/li>\n\n\n\n<li>Sheen, F.; Lim, A.J.Y.; Forde, G.C. (2023) <em><a href=\"https:\/\/doi.org\/10.1016\/j.foodqual.2023.105022\">Diversity Among Flexitarian Consumers; stratifying meat reducers by their underlying motivations to move to a plant-based diet<\/a><\/em>. Food Quality &amp; Preference, Vol 112.<\/li>\n\n\n\n<li>Gonzalez-Estanol, K.; Orr, R.; Hort, J; Stieger, M.&nbsp;(2023) <a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S0950329323001143\"><em>Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?<\/em>&nbsp;<\/a>Food Quality and Preference,  Vol 109.<\/li>\n\n\n\n<li>Orr, R.; Giezenaar, C.; Godfrey, A. J. R; Hort, J. (2023) <a href=\"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/joss.12824\"><em>Development of a consumer-led emotion lexicon for meat and plant-based burger patties using digitally recreated eating contexts<\/em>. Journal of Sensory Studies.<\/a> e12824. ht<a href=\"https:\/\/doi.org\/https:\/doi.org\/10.1111\/joss.12824\">tps:\/\/doi.org\/https:\/\/doi.org\/10.1111\/joss.12824<\/a><\/li>\n\n\n\n<li>Giezenaar, C.; Godfrey, J,; Ogilvie, O.; Coetzee, P.; Weerawarna, N. R. P. M.; Foster, M.; Hort, J.(2023)  <em><a href=\"https:\/\/www.mdpi.com\/2071-1050\/15\/5\/4009\">Perceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand<\/a>. <\/em>Sustainability 15, 5.<\/li>\n\n\n\n<li>Tso, R.; Lim, A.J.Y.; Forde, G.C. (2021) <a rel=\"noreferrer noopener\" href=\"https:\/\/doi.org\/10.3390\/foods10010024\" target=\"_blank\"><em>A critical appraisal of the evidence supporting consumer motivations for alternative proteins<\/em>.<\/a> Foods, 10, 24.<\/li>\n\n\n\n<li>Tso, R.; Forde, G.C. (2021)<em> Unintended consequences: <\/em><a href=\"https:\/\/doi.org\/10.3390\/nu13082527\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Nutritional impact and potential pitfalls of switching from animal to plant-based foods<\/em>.<\/a> Nutrients, 13, 2527.<\/li>\n\n\n\n<li>Hort, J. (2021) <em><a href=\"https:\/\/scientists.org.nz\/NZSR\" target=\"_blank\" rel=\"noreferrer noopener\">Consumers are central to any change in the food system.<\/a> <\/em>New Zealand Science Review 77 (3) 65-67.<\/li>\n\n\n\n<li>Giezenaar, C; Hort, J. (2021) <a href=\"https:\/\/doi.org\/10.1016\/j.foodres.2021.110804\" target=\"_blank\" rel=\"noreferrer noopener\"><em>A narrative review of the impact of digital immersive technology on affective and sensory responses during product testing in digital eating contexts<\/em>. <\/a>Food Research International, 150. <\/li>\n<\/ul>\n\n\n\n<h1 class=\"has-text-color wp-block-heading\" style=\"color:#4c125a\">Associated talks<\/h1>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Orr, R. <em>Investigating the effect of contextual variables on consumer response to plant-based meatball alternatives<\/em>. 18th NZOZ Sensory Symposium, 2024, North Sydney NSW Australia. &nbsp;7 February.<\/li>\n\n\n\n<li>Orr, R. <em>Investigating the Effect of Contextual Variables on Consumer Emotional Response to Plant-Based Meatballs<\/em>. Visiting researcher seminar. Agency for Science Technology and Research (A*Star), Singapore, December 2023.<\/li>\n\n\n\n<li>Wright, S; <em>M\u0101ori enterprise &amp; plant-based foods.<\/em> Visiting researcher seminar. Agency for Science Technology and Research (A*Star), Singapore, December 2023.<\/li>\n\n\n\n<li>Teo, P.S.&nbsp;<em>Consumer dimension of future foods: An overview of SG-NZ Bilateral Projects<\/em><strong>. <\/strong>2023 New Zealand\u2019s Ministry of Business, Innovation &amp; Employment (MBIE) Visit to A*STAR, 6 October 2023, Singapore.<\/li>\n\n\n\n<li>Giezenaar, C; Tso, R; Teo, PS; Goh, AT ; Forde, C; McCrickerd, K; Ng, S &amp; Hort. <em>Perceptions of nutritional characteristics&nbsp;of plant-based meat alternatives in Singapore and Aotearoa New Zealand.<\/em> International Pangborn Sensory Science Symposium, August 2023, Nantes, France.<\/li>\n\n\n\n<li>Weerawarna, N. R. P. M <em><a href=\"https:\/\/masseyuni.sharepoint.com\/:b:\/r\/teams\/NZ_SGFutureFoodsCatalyst\/Florences%20Research\/Maheeka%27s%20Seminar\/Dr%20Maheeka_SG%20Seminar.pdf?csf=1&amp;web=1&amp;e=OE5jEI\">Maheeka\u2019s<\/a><\/em><em><a href=\"https:\/\/masseyuni.sharepoint.com\/:b:\/r\/teams\/NZ_SGFutureFoodsCatalyst\/Florences%20Research\/Maheeka%27s%20Seminar\/Dr%20Maheeka_SG%20Seminar.pdf?csf=1&amp;web=1&amp;e=OE5jEI\"> seminar lab exchange to Singapore<\/a><\/em>, July 2023.<\/li>\n\n\n\n<li>Teo, PS. <em>Sensory perception and consumer acceptance of alternative proteins<\/em>. SG-NZ Bilateral Workshop II: Realising the values of algae as a source of alternative protein.&nbsp; 11-12 May 2023, Singapore.<\/li>\n\n\n\n<li>Giezenaar, C. <em>Meat the Future? Perceptions of cultivated meat in flexitarians resident in Aotearoa New Zealand<\/em>. NZ Food Safety Science &amp; Research Centre. Virtual (New Zealand).<\/li>\n\n\n\n<li>Giezenaar, C; Foster, M; Godfrey, J; Ogilvie, O; Hort, J. <em>Meat the future? Perceptions of cultivated meat in flexitarians resident in Aotearoa<\/em>. NZOZ 2023 Sensory and Consumer Science Symposium 14 February 2023, Wanaka, New Zealand.<\/li>\n\n\n\n<li>Orr, R; Giezenaar, C; Godfrey, J; Hort, J. <em>Sensory and Emotional Profiling of Meat and Plant-Based Burger Patties<\/em>. NZOZ 2023 Sensory and Consumer Science Symposium 14 February 2023, Wanaka, New Zealand.<\/li>\n\n\n\n<li>Weerawarna, N. R. P. M;  Godfrey, J; Foster, M;  Hort , J. <em>Implicit response time (IRT) versus check-all-that-apply (CATA); profiling consumer emotional responses for cow milk and plant-based milk alternatives.<\/em> NZOZ 2023 Sensory and Consumer Science Symposium 14 February 2023, Wanaka, New Zealand.<\/li>\n\n\n\n<li>Lim, A. <em>Consumer perception of animal vs. plant-based products: The impact of nutrition and front-of-pack labels on healthfulness perception, sensory qualities, overall pleasantness and expected satiety.<\/em> Tasty Talk @ WUR (Virtual). November 1 2022.<\/li>\n\n\n\n<li>Sheen, F. <em>Who are the future \u2018alternative\u2019 protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers<\/em>.  Tasty Talk @ WUR (Virtual). November 1 2022<\/li>\n\n\n\n<li>Giezenaar, C.&nbsp;<em>Meat the Future?<\/em>&nbsp;Sensory Connect, Food HQ, 18 October 2022, Palmerston North, New Zealand. <\/li>\n\n\n\n<li>Tso, R.&nbsp;<em>Switching from Animal-based foods to Novel Plant-based Foods: Nutritional Consequences and Consumer Perceptions<\/em>. TMIP SEA CAPE programme 29 June 2022. Virtual hosted in NZ.<\/li>\n\n\n\n<li>Sheen, F. <em>Who are the future \u2018alternative\u2019 protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers.<\/em> The British Feeding and Drinking Group (BFDG) 46th Annual Meeting. 2022. April 13 2022.<\/li>\n\n\n\n<li>Giezenaar, C.&nbsp;<em>Will digital immersive technology be the future of consumer testing<\/em>? NZOZ 2022 Sensory and Consumer Science Symposium 15-17 February, Hosted by QAAFI The University of Queensland, Australia. Virtual 2022.<\/li>\n\n\n\n<li>Weerawarna N.R.P.M. <em>Development of an alternative to the nine-point hedonic scale using emoji.<\/em>&nbsp;NZOZ 2022 Sensory and Consumer Science Symposium 15-17 February, Hosted by QAAFI The University of Queensland, Australia. Virtual 2022.<\/li>\n\n\n\n<li>Wright S.&nbsp;<em>Opportunities and barriers for M\u0101ori businesses to foster the plant-based food chain in Aotearoa NZ<\/em>. NZOZ 2022 Sensory and Consumer Science Symposium 15-17 February, Hosted by QAAFI The University of Queensland, Australia. Virtual 2022.<\/li>\n\n\n\n<li>Orr, R.&nbsp;<em>Emotional lexicon development for plant-based burger patties<\/em>. NZOZ 2022 Sensory and Consumer Science Symposium 15-17 February, Hosted by QAAFI The University of Queensland, Australia. Virtual 2022.<\/li>\n\n\n\n<li>Lim A. <em>Consumer perception of animal vs. plant-based products: The impact of nutrition and front-of-pack labels on healthiness perception, sensory qualities, overall pleasantness and expected satiety. <\/em>Sense Asia, 7 December 2021.<\/li>\n\n\n\n<li>Sheen F. <em>Who are the future \u2018alternative\u2019 protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers. <\/em>Sense Asia, 5 December 2021.<\/li>\n\n\n\n<li>Wright S. <em>Future Foods @ Te Hono<\/em>. Te Hono M\u0101ori Future Food and Tech Summit, New Plymouth, 21 May 2021.<\/li>\n\n\n\n<li>Foster M. <em>Nutrition &#8211; Future Foods: Setting the scene<\/em>. Te Hono M\u0101ori Future Food and Tech Summit, New Plymouth, 21 May 2021.<\/li>\n\n\n\n<li>Hort J. <a href=\"https:\/\/vimeo.com\/564375832\"><em>Consumers are central to any change in the food system<\/em>.<\/a> Feed Our Future: A New Zealand Sustainable Food Systems Dialogue, Wellington, New Zealand, 9 June 2021.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"has-text-align-left has-white-background-color has-text-color has-background wp-block-heading\" style=\"color:#4c125a\">Media<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Hort, J. <em>To cultivate meat &#8230; or not to cultivate meat. What&#8217;s at stake?<\/em> Food New Zealand, December 2023\/January 2024 pp29-31.<\/li>\n\n\n\n<li>Tso, R. <em>Unintended consequences: nutritional impact and potential pitfalls of switching from animal to plant-based foods<\/em>. <a href=\"https:\/\/leadwire.com\/stream\/62025c55324c54001d7d93c4\">Leadwire<\/a>.  September 2 2022.<\/li>\n\n\n\n<li>Sheen, F. <em>Who are the future \u2018alternative\u2019 protein consumers? Understanding motivations to reduce meat intake and consume alternative protein products in the diverse group of flexitarian consumers.<\/em> The British Feeding and Drinking Group (BFDG) 46th Annual Meeting.  April 13 2022.&nbsp;<\/li>\n\n\n\n<li>A. Graves. <em>Fake Meat. It could save the planet. But who will buy it? <\/em>New Zealand Listener. April 2-8 2022. <\/li>\n\n\n\n<li>V. McMillan. <em>Healthy foods for healthy planet<\/em>. NZ Doctor. May 11 2022.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Scientific publications Associated talks Media<\/p>\n","protected":false},"author":163,"featured_media":0,"parent":2,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-716","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages\/716","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/users\/163"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/comments?post=716"}],"version-history":[{"count":57,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages\/716\/revisions"}],"predecessor-version":[{"id":1986,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages\/716\/revisions\/1986"}],"up":[{"embeddable":true,"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/pages\/2"}],"wp:attachment":[{"href":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/wp-json\/wp\/v2\/media?parent=716"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}