Work

Inclusive Design as a tool for product improvement

Year: 2025

Type: article

Abstract: The conference presentation explored how inclusive design can enhance product development, particularly in the food industry. A key focus was on sensory analysis, explaining how understanding sensory perception is crucial for designing products accessible to everyone, including those with disabilities or specific sensory needs. The conference presentation addressed: Disability and Sensory Considerations: Recognizing the wide range of sensory needs among users. Food for Individuals with Dysphagia: How sensory analysis helps create foods suitable for people with swallowing difficulties. Gluten-Free and Allergen-Free Foods: The role of sensory analysis in making products safe and enjoyable for those with dietary restrictions. Food for Individuals with Sensory Processing Disorders (SPD): Adapting food products for people with unique sensory sensitivities. Food for Individuals with Visual Impairments: Designing food and packaging to aid preparation and consumption for the visually impaired.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.17174276

Authors: López Lluch, David, Noguera-Artiaga, Luis, Issa Issa, Hanán, Carbonell-Barrachina, Ángel A., Sendra, Esther, Arias-Navarro, Irene

Institution: Universitat de Miguel Hernández d'Elx

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funder: European Commission

Award: ADVANCES IN FOOD SENSORY ANALYSES OF NOVEL FOODS