Tasks
What drives consumer choices in cheese purchase?
- Market survey
- Qualitative study
- Choice modeling
- Selection of PDO and non-PDO cheeses
- Supply options of PDO and non-PDO
- Purchase and storage
What relationship between aromatic characteristics and LAB matabolism?
- Definition of protocols
- Shotgun metagenomics
- Functional analysis
- Aromatic profile chemical composition
- Sensory description
- Aromatic characterisation
Can we provide elements for more informed consumer choices?
- Microbiome/aromatic profile matching
- Sensory description/consumers' acceptance
- Multivariate data analysis
- Academic community
- Supply chain actors
- Consumers and policymakers
Work packages 1
Consumers’ perceptions regarding the intrinsic and extrinsic attributes of food
A focus on sensory attributes of PDO and non-PDO cheeses will consist in the analysis of consumers’ perceptions regarding the intrinsic and extrinsic attributes of cheese with a specific focus on sensory attributes of PDO and non-PDO cheeses. The analysis will be carried out with both Qualitative and Quantitative Research Methods.
Work packages 2
Definition of the samples to be analyzed according to the different types of cheese
Will be focused on the study of the characteristics of the PDO and non-PDO cheeses in order to select the conditions and the times of sampling. The information on the cheeses supplying will complete the WP, where a detailed study will be focused on purchase options.
Work packages 3
Microbial community analysis of cheese samples. Application of shotgun sequencing for the functional characterisation of the microbiome
Dedicated to the characterisation of the microbial community of PDO and non-PDO cheese by shotgun metagenomics. After definition of common protocols and best practices (BP) to be shared among the participants, the cheeses will be subjected to DNA extraction and subsequent shotgun metagenomics analysis. By application of shotgun metagenomics it is possible to define the composition of the microbiota, and provide an insight on the existing differences or similarities in terms of functionality of the microbial community between PDO and non-PDO cheeses.
Work packages 4
Aromatic profile characterisation of cheese samples
will focus its activities on the characterisation of the volatile fraction of PDO and non-PDO cheeses. More specifically, the chemical composition of the aromatic fraction of cheeses will be investigated by means of analytical techniques, and sensory properties of all the considered cheeses will be determined applying panel tests, conducted by specialists as by consumers. Finally, data obtained from analytical techniques and those coming from sensorial tests will be matched in order to obtain a fully aromatic characterisation.
Work packages 5
Interaction network analysis of the sensory attributes, dominant flavours, functional genes and functional microorganism in the PDO and non-PDO cheeses
reconstruction of the pathways characteristic of the microbial community, sensory attributes, dominant chemical compounds characteristic of the aromatic fraction and consumers’ acceptance data in PDO and non-PDO cheeses by multivariate statistical analysis.
Work packages 6
Dissemination of the results
proposes a planned process in order to provide information on the results of programmes and initiatives to key actors. In particular, the project aims at informing local community groups and main stakeholder as well as academician experts and scientific societies by making available the result of programmes and initiatives.
Milestones e deliverables
