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Davide Giacalone

University of Southern Denmark

Denmark

Research Interests

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Professors in Food Science

Articles (20)

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2026

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2024

Collaborators (12)

Sara R. Jaeger

Professor

Aarhus University

DENMARK

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Hendrik Schifferstein

Associate Professor

Delft University of Technology

NETHERLANDS

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Agnieszka Kita

professor

Wroclaw University of Environmental and Life Sciences

POLAND

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Sok Leang Chheang

The New Zealand Institute for Plant & Food Research Limited

NEW ZEALAND

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Anna MICHALSKA-CIECHANOWSKA

Assistant Professor

Wroclaw University of Environmental and Life Sciences

POLAND

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Joanna Kolniak-Ostek

Wroclaw University of Environmental and Life Sciences

POLAND

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Ángel A. Carbonell-Barrachina

Catedrático de Universidad / Full Professor

Universidad Miguel Hernández de Elche Departamento de Tecnología Agroalimentaria

SPAIN

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Kristoffer Stedt

Researcher

University of Gothenburg

SWEDEN

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Luis Noguera-Artiaga

Personal Investigador y Profesor Asociado

Universidad Miguel Hernández de Elche

SPAIN

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Mathias P. Clausen

University of Southern Denmark

DENMARK

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Fabio Tuccillo

University of Helsinki

FINLAND

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Jacek Łyczko

researcher

Wroclaw University of Environmental and Life Sciences

POLAND

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Davide Giacalone

Research Interests

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Articles (20)

Situational appropriateness in food consumer research

Attitudes and emotions toward jellyfish as food

Closing the gap between instrumental and sensory food analysis

Unpacking juiciness in plant-based meat alternatives: a temporal sensory investigation of texture during mastication

Linking Structural and Mechanical Properties to Multimodal Sensory Perception of Fibrousness in Plant‐Based Meat Analogs

The impact of benefits claims on consumer perception when tasting food treated by high pressure processing

Chefs at the center: a scoping review of culinary practice, education, and identity driving plant-based transitions in institutional foodservices

Introduction to Section 1

What does (not) motivate Gen Z to pay for plant-based milk alternatives? A study on Italian consumers

Methods for Conceptual and Situational Product Research

Product performance optimisation

Sensory and consumer science

Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions

Sensory evaluation of Plant-Based Cheese: A Systematic Review with a Focus on Texture and Mouthfeel

Physicochemical Properties and Cross-Cultural Preference for Mushrooms Enriched Third-Generation Potato Snacks

Sensory evaluation of seaweed – A scoping review and systematic assessment of sensory studies

"Grilling the myths"

Two methods for clustering products in a sensory study

Open innovation with sensory and consumer science

Understanding consumer perception of a new product including apple pomace: The role of health, sustainability, and culinary engagement

Collaborators (12)

Sara R. Jaeger

Hendrik Schifferstein

Agnieszka Kita

Sok Leang Chheang

Anna MICHALSKA-CIECHANOWSKA

Joanna Kolniak-Ostek

Ángel A. Carbonell-Barrachina

Kristoffer Stedt

Luis Noguera-Artiaga

Mathias P. Clausen

Fabio Tuccillo

Jacek Łyczko

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