On the Influence of Light and Color Parameters on the Visual Attractiveness of Food Products in Catering Establishments
DOI:
https://doi.org/10.24160/1993-6982-2026-1-109-115Keywords:
color temperature, lighting assessment, lighting environment, visual perceptionAbstract
The influence of light environment parameters (color temperature) on food perception in catering establishments is studied. The methodology includes an experimental study carried out with the use of an adjustable lighting installation (with the range 2700–6000 K) and assessment of the visual attractiveness of different food product categories. It has been found that warm light (2700–3000 K) surely increases the assessment of product attractiveness and reduces the variability of opinions, whereas cold light (5000–6000 K) reduces visual attractiveness and increases the perception subjectivity. The study results obtained are of practical importance for designing lighting solutions in the restaurant business, due to their ability to optimize the vibe of establishments in accordance with their concept. The study confirms the importance of taking into account the lighting parameters as a tool for shaping the gastronomic experience and points to the prospects for further research in the field of dynamic lighting conditions.
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Для цитирования: Коржнева Т.Г., Туранов С.Б., Толкачева К.П., Черкашина А.А. Исследование влияния светоцветовых параметров на визуальную привлекательность пищевых продуктов в заведениях общественного питания // Вестник МЭИ. 2026. № 1. С. 109—115. DOI: 10.24160/1993-6982-2026-1-109-115
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Работа выполнена при поддержке Российского научного фонда (грант № 25-28-20162), https://rscf.ru/project/25-28- 20162/ и гранта в форме субсидии, выделяемого Департаментом по научно-технологическому развитию и инновационной деятельности Томской области (Соглашение № 02/7/2025)
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Конфликт интересов: авторы заявляют об отсутствии конфликта интересов
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4. Lefebvre S., Hasford J., Boman L. Less Light, Better Bite: How Ambient Lighting Influences Taste Perceptions. J. Retailing and Consumer Services. 2022;65(5):102732
5. Wansink B., Van Ittersum K. Fast Food Restaurant Lighting and Music Can Reduce Calorie Intake and Increase Satisfaction. Psychological Rep. 2012;111(1):228—232.
6. Wansink B. Environmental Factors That Increase the Food Intake and Consumption Volume of Unknowing Consumers. Annual Rev. Nutrition. 2004;24:455—479.
7. Scheibehenne B., Todd P.M., Wansink B. Dining in the Dark. The Importance of Visual Cues for Food Consumption and Satiety. Appetite. 2010;55(3):710—713.
8. Katsuura T., Jin X., Baba, Y., Shimomura Y., Iwanaga K. Effects of Color Temperature of Illumination on Physiological Functions. J. Physiological, Anthropology and Appl. Human Sci. 2005;24(4):321—325.
9. Srivastava S., Donaldson L.F., Rai D., Melichar J.K., Potokar J. Single Bright Light Exposure Decreases Sweet Taste Threshold in Healthy Volunteers. J. Psychopharmacology. 2013;27(10):921—929.
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For citation: Korzhneva T.G., Turanov S.B., Tolkacheva K.P., Cherkashina A.A. On the Influence of Light and Color Parameters on the Visual Attractiveness of Food Products in Catering Establishments. Bulletin of MPEI. 2026;1:109—115. (in Russian). DOI: 10.24160/1993-6982-2026-1-109-115
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The Work was Supported by the Russian Science Foundation (Grant No. 25-28-20162), https://rscf.ru/project/25-28-20162/ and a Grant in the Form of a Subsidy Allocated by the Department for Scientific and Technological Development and Innovation Activities of the Tomsk Region (Agreement No. 02/7/2025)
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Conflict of interests: the authors declare no conflict of interest
