Children preferences of coloured fresh cheese prepared during an educational laboratory

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Federica Tesini
Monica Laureati
Rosa Palagano
Mara Mandrioli
Ella Pagliarini
Tullia Gallina Toschi


cheese preference, children food preference, colour preference, gender, neophobia, nutrition education


Choices among young consumers are mainly driven by food preferences; in particular, a connection between appearance and acceptance of food has been highlighted, together with a general lack of knowledge of food processing. For these reasons, educational activities are important to increase scientific knowledge and awareness. The cheese-making educational laboratory described herein involved children, adolescents, and their parents/teachers in the preparation of fresh and naturally-coloured cheeses. At the end of the activity, both the colour preference and possible relation between preference and colour of cheese prepared were investigated administering a short questionnaire.

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