Dr. Joachim Schouteten

Department of Agricultural Economics, Ghent University, Gent, Belgium

Dr. Joachim Schouteten

Department of Agricultural Economics, Ghent University, Gent, Belgium

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Academic Career Length

14Years (2013-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 September 2016 in Food Quality and Preference

Journal Article

Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

JS

Joachim Schouteten

SP

Sara De Pelsmaeker

SL

JJ

Joel G. Juvinal

XG

Xavier Gellynck

+2

1 November 2017 in Trends in Food Science & Technology

Journal Article

Consumers’ emotions elicited by food: A systematic review of explicit and implicit methods

SL

S. Lagast

XG

X. Gellynck

JS

Joachim Schouteten

VH

23 August 2022 in International Journal of Gastronomy and Food Science

Journal Article

How barriers towards plant-based food consumption differ according to dietary lifestyle: Findings from a consumer survey in 10 EU countries

Federico J.A. Perez-Cueto

LR

IF

Ilona Faber

MR

Morten A. Rasmussen

KB

Kai-Brit Bechtold

+1

1 September 2018 in Food Quality and Preference

Journal Article

Emoji as a tool for measuring children’s emotions when tasting food

JS

Joachim Schouteten

JV

SL

Sofie Lagast

XG

Xavier Gellynck

1 December 2015 in Food Research International

Journal Article

An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory ® Wheel

JS

Joachim Schouteten

SP

Sara De Pelsmaeker

SL

IB

Ilse De Bourdeaudhuij

XG

Xavier Gellynck

1 February 2019 in Food Research International

Journal Article

Development of a sensory wheel and lexicon for chocolate

SP

Sara De Pelsmaeker

GC

Gil De Clercq

XG

Xavier Gellynck

JS

Joachim Schouteten

About Me

Dr. Joachim Jietse Schouteten is currently an Assistant Professor at Ghent University, involved with both academic and research tasks. He holds a Ph.D. in Applied Biological Sciences: Food Sciences and Nutrition from Ghent University. He had research stays at Copenhagen University (2015–2016), Nofima (2018) and Adelaide University (2020). His research areas of interest involve the influence of information and context on consumers’ evaluation of food products.

Dr. Joachim Jietse Schouteten is currently an Assistant Professor at Ghent University, involved with both academic and research tasks. He holds a Ph.D. in Applied Biological Sciences: Food Sciences and Nutrition from Ghent University. He had research stays at Copenhagen University (2015–2016), Nofima (2018) and Adelaide University (2020). His research areas of interest involve the influence of information and context on consumers’ evaluation of food products.