Tactile influences of product packaging on food perceptions

15 March 2016

For her Master thesis at the University of Twente, Friederike Finger studied the tactile influences of product packaging on food perceptions. She used a 2 (coffee vs. hot chocolate) x 2 (angular surface vs. round surface) x 2 (taste description strong vs. taste description soft) experimental design. She examined tactile influences for two different tastes: bitter (coffee) and sweet (hot chocolate).
She found that angular surfaces lead to higher perceived bitterness and stronger taste, whereas round surfaces lead to higher perceived sweetness and milder taste. Furthermore, congruent pairings of drinks and tactile stimuli resulted in more favorable outcomes (News Item University of Twente).
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Click here for the thesis (2.01 MB).
Click here for more information about the NVC Chair Packaging Design and Management at the University of Twente.
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