Objectives
To study whether the distinctive aromatic characteristics of PDO and non-PDO cheese can be related to the metabolic activity of microorganisms such as lactic acid bacteria (LAB) which can represent a reinforcement of strong linkage to the protect area of production
Understanding the reasons driving the consumer’s choice towards the purchase of PDO or non-PDO cheeses. In particular, to evaluate if their choice is affected by specific and/or crucial sensorial properties due to lactic acid bacteria metabolisms during cheese ripening
Lastly, but of primary importance, the project aims at providing objective elements and key information to increase cheese market transparency for consumers’ better choices.
To reach these goals, the project, structured into six interconnected WPs, includes three types of survey: a consumer behaviour study, an omics characterization of cheeses and an in-depth and intersected application of integrative analysis to multi-omics and consumer behaviour datasets.The interplay of consumer preferences and cheeseomics information will be useful to all the stakeholders who operate along the entire production and commercial chain of cheeses (producers, distributors, exporters) to provide the suitable communication tools for a greater enhancement for both PDO and non-PDO cheeses.
