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The tourism industry is a significant driver of the global economy and impacts societies all over the world that are currently experiencing radical change. Responding to these changes requires economic paradigms and educational systems based on new foundations. Humanistic tourism proposes a values-based disciplinary perspective for tourism at the intersection between humanistic and tourism management, and is rooted in human dignity and societal wellbeing. Integrating humanistic management principles into higher education tourism management programs, and changing the nature of what is taught and how, would benefit students, future managers and all stakeholders. This paper aims at improving higher education tourism programs by combining humanistic management education and the Tourism Education Futures Initiative’s (TEFI) values-based tourism education. It draws on an integrated Humanistic Tourism Education framework to help develop future tourism managers’ skills and abilities to adopt alternative leadership models within the sector and to foster critical and responsible tourism thinking and practice. With best-practice examples from three universities in three different countries, this study illustrates new pedagogical approaches and proposes recommendations for implementing humanistic tourism management in higher education with the aim of training ethical and responsible managers equipped with an awareness of the social, cultural, and environmental challenges – and possible solutions to these – in their respective destinations.

The influence of different contents of maltodextrin and whey protein isolate was investigated in the coffee foam, drying kinetics, sensory acceptance of cappuccinos (added of instant coffee) and so...

Although museum visitor experience and satisfaction have received growing attention in academic research, the impact of new elements of the museum service model, including AR and VR, on visitor exp...

This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of Smallanthus sonchifolius meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control formulation without yacón meal was included. The physicochemical, lipid peroxidation, and microbiological analyses were carried out in the time periods 10, 45 days, three, and six month after the preparation of mortadella. The control formulation presenting lighter and more intense red tone compared with the other formulations. All formulations presenting lipid peroxidation increased 90 days after processing; already the pH and Aw values were constant for all formulations at the experimental times stipulated. All formulations had the physicochemical characterization and microbiological quality standards, according to defined in regulations for mortadella production in Brazil. The results show that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthy meat products.

Excessive sodium consumption is a worldwide public health concern. The substitution of sodium chloride (NaCl) for potassium chloride (KCl) has been adopted to reduce the sodium concentration in processed foods. The challenge is to make this substitution without affecting the sensory acceptance of foods. In this context, the objective was to determine from which concentrations the replacement of NaCl by KCl results in reduced acceptance (compromised acceptance threshold - CAT) and begins the sensory rejection (hedonic rejection threshold - HRT) of cracker-type biscuits. Using the hedonic thresholds methodology (HTM) by varying a stimulus, CAT and HRT were determined for the concentration of NaCl in crackers and, by varying two stimuli, CAT and HRT, for replacing NaCl with KCl in crackers were determined. Without the addition of KCl, the reduction in acceptance started to occur by reducing the NaCl content by around 60% (from 1.81% to 0.73%); and sensory rejection began to appear by reducing the NaCl content by approximately 93% (1.81% to 0.13%). Reduction in the acceptance started to occur by lowering the NaCl content by around 78% (from 1.81% to 0.397%), with the addition of 0.896% KCl. In addition, by adding KCl, it was possible to reduce 100% NaCl without sensory rejection of the crackers. With these results, cracker industries can reduce the sodium content of their products, contributing to the reduction of population salt intake.

The "shrinking city" is a multidimensional phenomenon regarding an urban area undergoing a strong economic, social and demographic decline (Bontje, 2005; Burkholder, 2012; Pallagst et. Al., 2014). The causes of the decline are complex, but they can essentially be traced back to globalization, deindustrialisation, and the emerging of new production models. Cultural and Creative Industries (CCI), as well as tourism (Della Lucia and Trunfio, 2018) have been recognized important levers to counteract the ongoing decline of shrinking cities and foster new development models . The research question we will try to answer concerns the relationship existing between the industrial and demographic decline of the city and the presence (with growth / decline) of CCIs and tourism, and whether there is a complementarity or substitution process between them. If CCIs play an anti-cyclical role in the cities that are experiencing decreasing phases of development, specific policies could be implemented to contain the negative effects of the decline by focusing on CCIs and tourism. Our research starts from the results of the Italian post-industrial economy of culture and tourism (Della Lucia and Segre 2017), based on the widest currently accepted and country specific definition of CCI (Santagata, 2006, 2009 e 2012), which identifies the main urban areas experiencing a culture-base development in Italy.). In the period 2009-2019, descriptive statistics or econometrics, are applied to socio-economic and demographic variables to examine the negative effects of the 2008 financial crisis on the economy of large urban contexts. Expected results include a map of CCIs and tourism in declining cities, in terms of numbers of firms, employment and turnover. Case studies will be carried out on the exemplary cities in literature (Turin, for example).

Tourism is a transformative force of space, places, and people. The coexistence of old and new forms of tourism shows tensions and opportunities that challenge tourism and destination management theory and practice. This chapter sets humanistic tourism at the nexus between tourism management and humanistic management to establish a new disciplinary perspective on tourism that can interpret and manage the weaknesses of traditional approaches to tourism and cope with tourism challenges and new scenarios, including the current global pandemic crisis. By focusing on the recognition and protection of the value of people, justice, and equity, humanistic tourism promotes fair practices in tourism employment, value creation, delivery, and capture within organizations and societies. The underlying question is a paradigm shift in tourism: Is a paradigm shift urgent and mandatory or still a utopia? The answer is complex and still open.

This study evaluated the physicochemical, lipid peroxidation, and microbiological quality of mortadellas prepared with ram and supplemented with different amounts of Smallanthus sonchifolius meal. Three mutton mortadella formulations supplemented with 1.25%, 2.50%, and 5% yacón meal and control formulation without yacón meal was included. The physicochemical, lipid peroxidation, and microbiological analyses were carried out in the time periods 10, 45 days, three, and six month after the preparation of mortadella. The control formulation presenting lighter and more intense red tone compared with the other formulations. All formulations presenting lipid peroxidation increased 90 days after processing; already the pH and Aw values were constant for all formulations at the experimental times stipulated. All formulations had the physicochemical characterization and microbiological quality standards, according to defined in regulations for mortadella production in Brazil. The results show that mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthy meat products., Mutton mortadella supplemented with yacón meal is a promising alternative in the manufacture of healthy meat products. Compounds present in yacón meal also play a role in the color of mortadella formulations and are used together with antioxidants, improving flavor, maintaining sensory quality, and prolonging shelf life.

Building on the most relevant literature on cultural regeneration and creative cities, this paper provides an integrated framework to investigate the factors exploited by private actors to stimulate the hybridization of urban cultural heritage with creativity and the strategies adopted to engage stakeholders in bottom-up cultural regeneration processes. Two recent Italian cases of cultural regeneration driven by private actors, which exemplify two sharply contrasting urban extremes, have been chosen to validate this integrated theoretical framework of cultural regeneration in the city. Both have been recognized nationally and internationally as examples of best practice: IlCartastorie Museum in Naples and the Farm Cultural Park, Favara. Our results show that private actors mainly draw upon the innovative thinking of the creative class and innovative approaches to stimulate cultural regeneration. The evolutionary processes, and the resulting models of cultural regeneration, are shaped by the visions of these private actors, which are, in turn, influenced by specific urban conditions. In Naples' highly touristic inner city, the managerial innovation of the IlCartastorie Museum is fostered by the Foundation's pro-tourism growth strategy aimed at increasing both social inclusion and the organizational value of the actual museum. In Sicily, Favara's socio-economic marginalization means that its transformation into a creative city has to be supported by a strategy conducive to social inclusion and sustainability, which conjoins the explicit strategy of the private actor with an implicit emerging community strategy. Preliminary managerial recommendations and suggestions for effective private engagement and community involvement in cultural regeneration and creative city building are given.

The objective of this study was to evaluate the acceptability of liqueur based on its sensory profile, physicochemical composition and presence of the volatile compounds responsible for the aroma of the banana and banana liqueur. Sensory acceptance was conducted to investigate the effect of alcohol content of the extracting solution on produced liqueurs. In addition, liqueurs were elaborated using different contents of alcohol and sugar, which were evaluated as for pH, soluble solids, refractive index, density, absorbance, colorimetric parameters, besides the sensory analysis to judge the overall impression and the purchase intention of the products. A sensory characterization of the samples was performed by the Optimized Descriptive Profile (ODP) method. The volatile compounds were determined by solid phase microextraction and injected into the gas chromatograph coupled to the mass spectrometer. Adjusted models showed that the alcohol content of 61.87 °GL of the extractive solution and alcohol (17.29 °GL) and sugar (289.89 g L−1) content of the final product may show greater acceptance and intention to purchase banana liqueur. In the ODP, the samples differed based on their adherence, alcoholic aroma, alcoholic taste and sweet taste. Volatile compounds characterized as esters were found on the banana and liqueur.

Consumer demand for food similar to one unprocessed has justified new studies seeking reduced changes in its physicochemical characteristics, the sensory acceptance and the microbiological safety. Irradiation increases the shelf life of foods, according to data in the literature. This study evaluated possible changes during the storage of non-irradiated and irradiated strawberries, the last treated at doses of 1, 2, 3 and 4 kGy, all of them stored at 8 ± 1 °C. The pH, total titratable acidity, ascorbic acid content, weight loss, firmness, the microbiota of natural contaminants and sensory acceptance of strawberries were analyzed. Influence of radiation dose and storage period on the physicochemical characteristics, microbiological quality and sensory acceptance of strawberries were observed. Although control strawberry presented better results for the ascorbic acid content, for firmness and for weight loss, it should be emphasized the effect of irradiation on inactivating mesophilic aerobics and markedly reducing of molds and yeasts. In addition, irradiated strawberries at 2 kGy presented the same hedonic mean on acceptance tests during 12 days of storage. It is suggested to use the 2 kGy dose as an alternative for strawberry conservation, since only minor changes were observed in the product during the 12 days of storage and it was the treatment that obtained better microbiological quality and maintenance of sensory acceptance during the storage period studied. Therefore, irradiation is a method that may be a substitute and could be used along with conventional methods, providing strawberries quality with a longer shelf life.

This paper presents a Bayesian approach to Frequentist Logit Multinomial model used in Choice-based Conjoint Analysis. The analysis was conducted with data of choice for the assessment by 144 consumers, eight samples of light strawberry flavored yogurts, ranging information from three ingredients (sugar, fat and protein) in a full factorial design. the results and inferences obtained by the Bayesian approach are presented in terms of estimating the main effect of the attributes, the choice probabilities and choice ratio. The frequentist results are also reported and discussed. The Bayesian analysis showed similar results to frequentist and allowed the construction of credibility intervals for choice probabilities and choice ratio, allowing statistically compare such quantities. About the practical results, the most likely choice was associated with yoghurt containing strawberry flavor light information "0% sugar", "0% fat" and "bioactive proteins enriched"

Purpose of the paper: This contribution provides a country specific and yet wide-ranging classification of the Italian culture and creative industries (including tourism), and measures the extent to which Italian local systems have specialized in these industries. The aim is to support effective decision making in domains which have a strategic role in sustainable place development and innovation. Methodology: A combination of approaches, based on cultural output and creative input, is used to identify the culture and creative, and tourism, industries. The specialization in the above industries at the inter-municipal level is calculated by extending, and adaptating, well-established quantitative methodologies used in studies on industrial districts. Results: The study provides a picture of the economy of culture and tourism in Italian macro-regions and regions in terms of companies and workers. In addition, it measures and maps the specialization of local systems in cultural heritage, material culture, media and new media, tourism throughout the national territory. Local systems have diversified in these industries, but material culture and tourism predominate, both in terms of the number of specialized systems and levels of specialization. Research limitations: Exploratory and quantitative analysis. The data source focuses on industry and private services. Public and no-profit sectors are excluded. Practical implications: To foster sustainable place development and innovation, policy making should go beyond narrow tourism policies and the tourist marketing of cultural heritage and develop interactions and synergies between sectors and sector-specific policies. Originality of the paper: Interdisciplinary approach to the definition of the culture and creative industries and tourism; the specialization in these industries is calculated at a local level of analysis.

O presente trabalho teve como objetivo aromatizar azeite de oliva com oleos essenciais de manjericao e gengibre e determinar a composicao quimica dos compostos presentes nos respectivos oleos. Os oleos essenciais de manjericao e gengibre foram obtidos por hidrodestilacao e analisados por cromatografia gasosa (CG) e por cromatografia gasosa acoplada a espectrometria de massas (CG-EM). Os azeites de oliva aromatizados foram submetidos a analise sensorial. Os componentes majoritarios determinados para o oleo essencial de manjericao foram o 1,8-cineol (33,63%) e linalol (35,29%). Os seis principais componentes volateis encontrados no oleo essencial de gengibre foram o citral, a mistura de geranial (18,79%) e neral (9,90%), -Amorfeno (10,38%), canfeno (9,98%), -felandreno (9,32%) e E,E-- farneseno (8,83%). Os resultados da analise sensorial revelaram boa aceitacao para os dois azeites formulados, indicando a existencia de um mercado a ser explorado.

This study aimed to examine the neophobia, knowledge, thoughts, and opinions related to food irradiation among consumers living in a small city in Brazil through the application of a behavioral and sociodemographic questionnaire. It was found that the 271 respondents had little knowledge about the process of food irradiation and had low intent to purchase irradiated food; several consumers associated irradiated food with radioactivity and cancer. Individuals with better knowledge about irradiation and those who are young, single, did not live with children, and had higher levels of education and higher monthly family incomes were more likely to buy irradiated foods than others. These results describe the profile of potential consumers of irradiated foods and the knowledge, thoughts and opinions of the residents of a small city relative to food irradiation. This data could assist industries that irradiate foods to adopt strategies that ensure greater acceptance of their products.

O consumo excessivo de sódio é um problema de saúde pública mundial. O grande desafio é realizar reduções no teor de sódio sem afetar as características físicas e tecnológicas e a aceitação sensorial dos alimentos. Nesse contexto, objetivou-se avaliar a influência da adição de cloreto de potássio e preparado enzimático com transglutaminase nas características físicas de biscoito tipo salgado com teor reduzido de sódio. A amostra controle continha apenas cloreto de sódio (1,81% m/m), a partir dela foram elaboradas outras 10 formulações, reduzindo o teor de cloreto de sódio e adicionando cloreto de potássio e preparado enzimático (de 0 a 1,80%). A massa (g), espessura (cm) e comprimento (cm) dos biscoitos foram mensurados antes e após o forneamento. A perda de massa (g), volume específico (cm³.g-1) e textura instrumental (dureza e fraturabilidade) dos biscoitos também foram avaliados após o assamento. Após o assamento, as espessuras de todos os biscoitos aumentaram numericamente. O valor de fraturabilidade foi menor que o valor de dureza para todos os tratamentos, demonstrando que os biscoitos não estavam quebradiços. Para a maioria das formulações, a substituição de cloreto de sódio por cloreto de potássio e preparado enzimático resultou em aumento dos valores de comprimento do biscoito assado, da dureza e da fraturabilidade; e redução nos valores de volume específico e de perda de massa ao assar. Portanto, a redução de cloreto de sódio e adição de cloreto de potássio e de preparado enzimático alteraram as características tecnológicas de biscoitos salgado.

This study evaluated the sensory attributes and lipid peroxidation of smoked lamb sausage prepared with passion fruit meal, potassium chloride and calcium chloride. The samples were produced and smoked at Instituto Federal do Espirito Santo, where they were kept vacuum packed and frozen until laboratory analysis. The formulations with passion fruit meal presented lower weight loss by smoking. No microbiological growth was detected in the 90-day study period. Formulation 1 was the best in the attributes color, aroma, flavor, texture, overall impression and purchase intention. The use of passion fruit meal to replace fat, potassium chloride and calcium chloride did not affect oxidation of the product during the study period. The addition of passion fruit meal, potassium chloride and calcium chloride to smoked lamb sausage, especially in Formulation 1, produced the best results and the levels of these ingredients did not interfere in oxidation.

Six Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. One hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANOVA and Tukey test (p ≤ 0.05). In the blind test, the lower mean acceptance of the seed and protein bars showed the need for sensorial improvement. In the packaging test, the difference between the means show that the packaging of the bars evaluated did not differ on acceptance, differing only from the protein bar. Test with the information showed that information of health claims, for the most part, can positively influence sensory acceptance, even if in some cases there is no sensory pleasure.

The expectation error occurs when the evaluator has previous information about the test and/or product and detects attributes/differences based on this knowledge. This can happen in the Hedonic Threshold Methodology (HTM): consumers can start to recognize the stimulus and become more critical in subsequent evaluations. In the original protocol, in the first acceptance test sessions, the stimulus samples most similar to the control are presented and the intensity is progressively changed until the last session. A possible way to minimize this effect may be the random presentation, therefore, the aim of this study was to investigate whether the values of the hedonic thresholds are altered by the random presentation of the stimulus samples. For this, HTM was applied to reduce sucrose in grape nectar, using 120 consumers for each protocol: “similar to different” (from the stimulus most similar to the control to the most different), “different to similar” (from the sample stimulus more different from the control to the more similar) and random (for each consumer). The “different to similar” protocol is not recommended, as it results in inaccurate hedonic thresholds, due to fatigue or sensory adaptation. The “similar to different” and random protocols can be used, as they make it possible to obtain accurate thresholds. However, the random protocol was the one that resulted in more accurate thresholds, probably due to the minimization of expectation, which may be desirable or undesirable, depending on the application. It is suggested that, for the other threshold methodologies, random presentation could be used, however, further studies are required to confirm.

Among non-sensory characteristics, package labeling and music may influence beer consumers’ attitudes and behaviors. The present study sought to evaluate the influence of these characteristics on sensory acceptance and intent to purchase craft beer (Summer Ale) and industrial beer (American Lager), both produced in Brazil. Song 1 was from the acoustic pop rock genre and song 2 from the sertanejo universitario 1 genre. Sessions were conducted with 74 consumers under the following conditions: blind test, test in the presence of the songs, test in the presence of the package and test in the presence of both non-sensory characteristics together. Under many studied conditions, industrial beer showed better evaluation scores than craft beer. Music positively influenced the beer ratings. The label positively influenced acceptance scores and intent to purchase craft beer, while for industrial beer it tended to cause a negative impact. The presence of either song, along with the label, positively influenced the acceptance and intent to purchase craft beer. This study demonstrates to the R&D sector of craft and industrial breweries that they can use the influence of these non-sensory characteristics in the elaboration of new labels, and to use the influence of songs on consumer acceptance so they can offer products with more added value to the market.

O leite ocupa lugar insubstituivel na alimentacao humana, devido ao beneficio deseu consumo a saude. Alem disso, apresenta relevante papel economico para ospaises produtores. Ainda que o Brasil seja o quinto produtor de leite do mundo, oconsumo no pais e menor do que o recomendado. Sendo assim, objetivou-serealizar um estudo de mercado de leite para entender o comportamento doconsumidor na cidade de Alegre-ES, obtendo informacoes sobre o perfil dosconsumidores, suas opinioes e atitudes frente as embalagens de tais produtos, alemde informacoes sobre a aceitabilidade sensorial da bebida. Os resultados revelarambaixo consumo de leite pela populacao de Alegre, mesmo que a cidade estejainserida em uma regiao produtora. Apesar de os consumidores afirmarem possuiruma marca de leite preferida, a aceitacao sensorial de quatro marcas testadasmostrou-se igual para tres delas. Preco, validade e marca sao os atributos maisobservados durante a compra do leite, e o estudo com embalagens nos grupos defoco revelou a importância que estas apresentam na decisao de compra doconsumidor.

Um dos fatores responsáveis pelo alto índice de hipertensão na população mundial é a ingestão excessiva de sódio. Atualmente, este consumo é duas vezes maior do que o recomendado e, portanto, tem-se buscado maneiras de diminuir o teor desse componente dos alimentos, principalmente, dos industrializados. Objetivou-se investigar o quanto de cloreto de sódio é possível reduzir em biscoito tipo salgado sem comprometer sua aceitação (limiar de aceitação comprometida - LAC) e sem resultar em rejeição sensorial (limiar de rejeição hedônica – LRH). Por meio da Metodologia dos Limiares Hedônicos (MLH) foram determinados o LAC e o LRH, utilizando-se uma amostra controle com 1,81% de cloreto de sódio e amostras estímulo com concentrações de 1,80%, 1,35%, 0,90%, 0,45% e 0,0% de cloreto de sódio. Calculou-se o LAC de 0,84% de cloreto de sódio, demostrando que, somente a partir da redução de 53,59% no teor de cloreto de sódio ocorreu redução da aceitação sensorial do biscoito. Além disso, verificou-se que apenas o biscoito sem adição de cloreto de sódio é rejeitado sensorialmente pelos consumidores. Dessa forma, os resultados comprovam que é possível uma redução gradativa do teor de sódio de biscoitos salgados sem suceder em menor aceitação por parte dos consumidores.

This paper aims to provide a broad view of how contemporary foods have altered the conception of comfort foods. Can ‘green’ foods be comfort foods? Moreover, are modern trends producing new comfort foods? To answer these questions, we conducted qualitative research which included semi-structured interviews with 20 Brazilian participants. It was shown that cultural predilections, health concerns, self-awareness, past experiences, familiarity, satiety, and taste may explain why comfort food preferences vary from healthy to unhealthy foods, and from traditional to modern foods. The psychological manifestation of comfort was shown to be more closely related to a sense of morality where healthier foods were concerned. A desire for novelty may explain a growing desire for contemporary foods as a way to escape a sense of routine or boredom in taste experiences. We suggest considering contemporary foods to be comfort foods mimics which elicit similar emotional effects in different contexts.

In several situations it is desired to simultaneously alter the intensities of two food stimuli without affecting acceptance or causing sensory rejection. However, at present it is only possible to determine sensory thresholds by varying just one stimulus at a time. The objective of this study was to propose a new methodology, the Hedonic Thresholds Methodology Varying Two Stimuli (HTM2s), which allows for determining the compromised acceptance threshold and the hedonic rejection threshold by simultaneously varying the intensities of two stimuli in a food. For this purpose, the central composite rotatable design was used, with response surface graphs, obtaining the equations that allow for calculating the different intensity combinations of the two stimuli that result in the beginning of compromised acceptance (CAT) and the beginning of sensory rejection (HRT) of the product. It was found that by adding 0.96% garlic powder only to reduce the hamburger sodium concentration from 0.827% to 0.2504%, sensory acceptance of the product began to deteriorate; and when adding 0.9907% garlic powder, only for reducing the sodium content from 0.827% to 0.1319%, sensory rejection of the hamburger begins to occur. In addition, a new sensory threshold is proposed, the favored acceptance threshold (FAT), defined as the stimulus intensity at which significant improvement in sensory acceptance of the product begins to occur. It was also found that by adding 0.96% garlic powder it is possible to reduce the sodium content from 0.827% to 0.3707% and improve the sensory acceptance of the product.