Research Institute of Food Science and Technology

The Second International Scientific Conference on Agricultural Sciences, hosted by the University of Baghdad, witnessed a prominent presentation by Dr. Priya Rahnama, an academic member of the Department of Food Sensory and Cognitive Science of the Research Institute of Food Science and Technology.

This presentation, titled "Impact of Sugar Substitution on Sensory Attributes and Consumer Liking of Functional Fruit-Based Desserts" became one of the top presentations of the conference and attracted the attention of many researchers and food experts.

This article reviews one of the most recent studies in the food industry that examines the role of consumer mindset and perception in the encounter with health-oriented food products. Focusing on the sensory and cognitive sciences of food, this study sought to answer the question of how the combination of physical product characteristics with the way consumers are informed and perceived can affect product acceptance.

In this study, samples of fruit desserts with different sugar content were designed and consumers’ sensory and cognitive behaviors towards them were evaluated under controlled conditions. The main focus of this study was to analyze the consumer’s sensory experience, the role of labeling and the power of the mind in shaping food judgments.

This approach is becoming increasingly important, especially in the design and marketing of innovative and health-oriented products.

This research, utilizing modern consumer evaluation methods, is an attempt to link food formulations and consumer perceptions, and can pave the way for the development of more practical products in the fields of health and nutrition.

The purpose of this presence and presentation was to expand scientific and international cooperation in accordance with the agreements signed for interaction and joint cooperation with the University of Baghdad.

At the end of this speech, the services that can be provided by RIFST in the field of sensory and cognitive sciences, which can help improve the quality of food products and increase consumer satisfaction, were mentioned.