Diversification of the EU Fish Market - Evaluating the Quality and Consumer Acceptance of Newly Developed Aquaculture Products

PhD defence, Thursday 19 April 2018, Niki Alexi.

2018.04.19 | Trine Berndt Turtiainen Scheelke

Niki Alexi

Figure 1: Sensory characteristics that act as positive (+) and negative (-) sensory drivers for acceptance of fish products based on Partial Least Square Regression based Preference Mapping. The figure is showing the relationship between hedonic ratings (circles) and significant (P < 0.05) sensory attributes (diamonds). Number indicates how many consumers correspond to each circle. The inner and outer ellipses represent R2 =50% and R2 =100%, respectively. Od. and Fl. are abbreviations of odor and flavor, respectively.

During her studies, Niki Alexi investigated the quality and consumer acceptance of newly developed fish products, originating from aquaculture. Specifically, the nutritional (i.e. protein, fat, n-3 fatty acid content) and sensory quality characteristics (i.e. appearance, aroma, taste, flavour and texture) of the newly developed aquaculture products were focused upon, and related to the acceptance, i.e. liking, of consumers towards these. Beyond the quality characterization of the newly developed aquaculture products, the key findings of the research included the identification of positive and negative drivers for fish consumption, in different EU countries. These new research findings can contribute to understanding the EU fish market and develop high quality, nutritional products that will satisfy consumers and therefore increase fish consumption and create a sustainable aquaculture sector.

The PhD degree was completed at the Food Quality perception and Society (FQS) group at the Department of Food Science, Aarhus University in cooperation with the Hellenic Centre for Marine Research (HCMR) institute in Athens, Greece

This résumé was prepared by the PhD student.

Time: Thursday 19 April 2018 at 13.30
Place:  Meeting room canteen, Department of Food Science, Kirstinebjergvej 10, Aarhus University, DK-5792 Årslev.
Title of PhD thesis: Quality characterization of emerging aquaculture fish products: a multisensory and instrumental approach
Contact information: Niki Alexi, e-mail: niki.alexi@food.au.dk
Members of the assessment committee:
Associate Professor, Davide Giacalone, Department of Technology and Innovation, SDU Innovation and Design Engineering, Denmark
Associate Professor and Chief research scientist Cesarettin Alasalvar, Food Institute, TUBITAK Marmara Research Centre, Turkey
Associate Professor Marianne Hammershøj (chair), Department of Food Science, Aarhus University
Main supervisor:
Professor and Science Team Leader Derek Victor Byrne, Food Quality perception and Society (FQS), Department of Food Science, Aarhus University, Denmark
Research Director Kriton Grigorakis, HCMR, Greece
Language: The PhD thesis will be defended in English

The defence is public.
The dissertation is available for reading at the Graduate School of Science and Technology/GSST,
Ny Munkegade 120, building 1520, rooms 128-134, 8000 Aarhus C.

PhD defence
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Revised 16.04.2018