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Video observation system for market research and product development tasks

Identification of Facility
TitleVideo observation system for market research and product development tasks
AcronymVideo observation system
Key wordsFocus group interviews (expert, consumer), qualitative analysis, consumer studies, packaging test, product test, market research, product and process development
Latest version2013/04/18
DescriptionA video observation system contains one controllable and three fixed camera (picture and voice recording continuously at the same time). The system is suitable for the recording of the interview ongoing in the room around a round negotiating table. Details can be lift out with the control of the camera. All of the four cameras are working at the same time. The system is appropriate for the supporting of the documentation and professional analysis of focus group interviews and depth interviews.
Images
Possibilities and limitsA focus group interview contains max. 10 respondents. The voice and picture can be archived on DVD. Topics can be extended to product analyses (e.g. packaging test, sensory product quality), because to the analysing room belongs a preparation room.

Application
Application fields -
Application examples Topics of the focus group interviews conducted:

• Effect of the changing the name of new technologies regarding different consumer segments’ acceptance

• Presentation and evaluation of the results of experimental developments (truffels preserved with different methods) amongst chefs.

• Identification of food safety problems regarding the utilization and handling of meat products packed into vacuum and protective gas packaging.

• Analyzing of environmental awareness amongst youngsters.

Technology sheets that might be related to this facility
Title
Acrylamide mitigation strategies
Anti-browning agents for fresh cut fruit
Antifungal LAB
Antimicrobial effect of ozone in the food industry
Baking with impingement heating
Baking with infrared heating
Brining and cooking meat products
Chocolate seeding
Dry-roasting and pasteurization of nuts using infrared heating
Egg white as structure forming agent
Emulsions stabilized by multi-layer interfaces
Enzymatic liquefaction of fish meat
Enzymatic modification of phospholipids
Ethylene powder ripening of fruits and vegetables
Fat replacers for meat products
Freeze meat juice release prevention
Furan formation in heat treated food products
GMO maize test kit
Glucose removal from egg white
Improved gluten free bread
In vitro digestion procedures
Irradiation and allergens
Mincing and cooking meat products
Modification of phospholipids
Nanoparticulation of bioactive components
Natural antimicrobials for cereal
Natural low-calorie sweeteners from Stevia
Novel antimicrobials for meat component of bakery products or baby foods
Omega-3 poly-unsaturated fatty acids from microalgae
PIT nano-emulsions
Pectin bioactivity
Pectin engineering and texture
Pickering Emulsions
Polymeric films with antimicrobial properties
Prebiotic effects of arabinoxylan oligosaccharides
Preventing or postponing wheat bread staling with enzymes
Reducing acrylamide formation during baking
Reducing acrylamide formation in fried potatoes
Reducing meat oxidation
Reducing meat oxidation by dietary addition of antioxidants
Reduction of NaCl in cheese
Reduction of bread staling using hydrocolloids
Reduction of industrial sewage sludge by biological and biochemical agents
Robotics for increased automation flexibility in food manufacturing
Robotics in food manufacturing processes
Shelf life extension of marinated fish products by organic acids
Spray-dried milk powder structure for the application in fat-based suspensions
Structure engineering and carotenoid bioaccessibility
Sub-/Supercritical water hydrolysis
Supercritical carbon dioxide pasteurization of liquid food
… further results

Accessibility & Support Service
Access conditions
Access conditions further comments
Languages English, Hungarian
Other languages
Training
Training further comments
Technical help staff is available that can help to use this infrastructure
Technical help further comments

Contact data
Contact person Erzsébet Szabó, Judit Hámori
Institute/company NAIK EKI
Country Hungary
Address H-1022 Budapest, Herman Ottó út 15

Video observation system for market research and product development tasks Video observation system Focus group interviews (expert, consumer), qualitative analysis, consumer studies, packaging test, product test, market research, product and process development 2013/04/18


A video observation system contains one controllable and three fixed camera (picture and voice recording continuously at the same time). The system is suitable for the recording of the interview ongoing in the room around a round negotiating table. Details can be lift out with the control of the camera. All of the four cameras are working at the same time. The system is appropriate for the supporting of the documentation and professional analysis of focus group interviews and depth interviews.

A focus group interview contains max. 10 respondents. The voice and picture can be archived on DVD. Topics can be extended to product analyses (e.g. packaging test, sensory product quality), because to the analysing room belongs a preparation room.


- Topics of the focus group interviews conducted:

• Effect of the changing the name of new technologies regarding different consumer segments’ acceptance

• Presentation and evaluation of the results of experimental developments (truffels preserved with different methods) amongst chefs.

• Identification of food safety problems regarding the utilization and handling of meat products packed into vacuum and protective gas packaging.

• Analyzing of environmental awareness amongst youngsters.


English, Hungarian


staff is available that can help to use this infrastructure

not applicable 46.30.62.20

draft (ready for revision)



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Created by Kerstin on 18 April 2013, at 17:04