Sensorisk optimering av en musselsoppa för äldre konsumenter i Europa
: ett delarbete i utvecklingen av hållbara rätter från havet

Translated title of the thesis: Sensory optimization of a mussel soup for old aldults
  • Maja Rosengren

    Student thesis: Bachelor


    There are high demands on readymade meals when it comes to both the look of the food and the way the meal is packaged to ensure the produce is cooked in the best and most nutritious way.

    This rapport is about seeing if there is a difference in taste and texture between two different conservation methods for a premade mussel soup. A survey to see if the soup is more appealing if served with the mussels in their shell or deshelled was made and also an comparison of a cultural input on the food choices, how important the hygiene is when it comes to food and the participants overall food interest to get an overall comparison of Swedish and French participants

    the aim is to complete a sensory optimization of a mussel soup which was developed for old aldults.

    Date of Award2020-Sep-25
    Original languageSwedish
    SupervisorViktoria Olsson (Supervisor) & Elisabet Rothenberg (Examiner)

    Educational program

    • Culinary Arts and Food Sciences

    University credits

    • 15 HE credits

    Swedish Standard Keywords

    • Food Engineering (21101)


    • mussels
    • nutrition
    • sensory
    • conservation
    • elderly

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