Roswitha Enzelberger

Research Activities

Schnellmethoden Vergleich
Sensory rapid methods are relatively new methods, which promise an increase in efficiency, especially for small and medium-sized companies, through cost reduction and time savings. For this reason, the present project aims to comprehensively compare the rapid methods CATA and napping with one another.
Climate-friendly food consumption
Against the background of the remarkable effects of the food market on global warming, the project investigates prevailing consumption barriers for climate-friendly products and derives concrete measures for the development, positioning and marketing of climate-friendly food products.
Methodenforschung Napping
Sensory rapid methods (napping) are relatively young methods, with the number of subjects required for such methods being largely unexplored. For this reason, the present project pursues the objective of determining the optimal number of subjects for the method of nappings.

Fina, Robert/Heim, Kathrin/Maurer, Severin/Steiner, Elisabeth/Steiner, Roswitha (2019): The integration of visual and oral somatosensory information How color intensity impacts texture expectations and perceptions of food products.
Steiner, Elisabeth/Maurer, Severin/Heim, Kathrin/Steiner, Roswitha/Fina, Robert/Wagner, Udo (2019): This dish smells creamy, I’ll like it, I’ll buy it – an examination of smell-texture correspondences and implications on liking, emotional responses and behavioral intentions. In: Proceedings of the 10th EMAC CEE Regional Conference.
Steiner, Elisabeth/Wagner, Udo/Heim, Kathrin/Steiner, Roswitha/Maurer, Severin/Fina, Robert (2019): The integration of visual and oral somatosensory information How color intensity impacts texture expectations and perceptions of food products. In: 2019 EMAC Annual Conference Proceedings.
Fina, Robert/Heim, Kathrin/Maurer, Severin/Steiner, Elisabeth/Steiner, Roswitha (2019): Die Integration visueller und somatosensorischer Information. Der Zusammenhang zwischen Farbintensität, erwarteten und wahrgenommenen sensorischen Attributen und Implikationen für KonsumentInnenreaktionen . In: Nein (Hrsg.).

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