Digital technologies, sensory analysis, meat and derivatives
(DIGISEN)

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DIGISEN is a research group founded with the objective of integrating emerging digital technologies—including mixed reality, biometric devices, and complex data analysis—into food research. The group primarily employs these technologies to support sensory and consumer analysis in the development of healthier and more sustainable meat products and derivatives. However, its scope extends beyond this, with the potential to apply these innovations to other research areas (such as food characterization and safety) and a broader range of food products.

Objectives

  • Implement emerging digital technologies in food research.
  • Advance the use of sensory and consumer analysis as fundamental methodologies in food design and development.
  • Develop healthier and more sustainable meat and derivatives.
  • Utilize open science digital technologies in research.

Research Areas

  • Effects of environmental factors on sensory perception.
  • Biometric devices to understand subconscious consumer responses.
  • Co-creation strategies for the development of improved meat products.
  • Enhancing sustainability and reducing food waste through consumer engagement and repurposing strategies.
Grupo de Investigación DIGISEN

DIGISEN Leader:

Technical Personnel:

Contact:

Publications

  • Delgado-Pando, G., Marcet, I., Álvarez, C. (2022). Introduction: general overview of meat analogues and meat replacers. In H.L. Meisselman & J.M. Lorenzo (Eds.), Meat and meat replacements: An interdisciplinary assessment of current status and future directions (pp. 3-23). Woodhead Publishing, Elsevier. ISBN: 978-0-323-85838-0
  • https://doi.org/10.1016/B978-0-323-85838-0.00009-2
  • Delgado-Pando, G., & Pintado, T. (2022). New Strategies for Innovative and Enhanced Meat and Meat Products. Foods (Basel, Switzerland), 11(5), 772.
  • https://doi.org/10.3390/foods11050772
  • Delgado-Pando, G., Allen, P., Troy, D. J., & McDonnell, C. K. (2021). Objective carcass measurement technologies: Latest developments and future trends. Trends in Food Science & Technology, 111, 771–782.
  • https://doi.org/10.1016/j.tifs.2020.12.016
  • Delgado-Pando, G., Ekonomou, S. I., Stratakos, A. C., & Pintado, T. (2021). Clean Label Alternatives in Meat Products. Foods, 10(7), 1615.
  • https://doi.org/10.3390/foods10071615
  • Ruiz-Capillas, C., Herrero, A. M., Pintado, T., & Delgado-Pando, G. (2021). Sensory Analysis and Consumer Research in New Meat Products Development. Foods, 10(2), 429.
  • https://doi.org/10.3390/foods10020429
  • Delgado-Pando, G., Allen, P., Kerry, J. P., O’Sullivan, M. G., & Hamill, R. M. (2019). Optimising the acceptability of reduced-salt ham with flavourings using a mixture design. Meat Science, 156, 1-10.
  • https://doi.org/10.1016/j.meatsci.2019.05.010

Projects, Contracts, Agreements

P.E.R.T.E