Page 45 - THEi Student Applied Research Presentations 2024

EXPLORING THE DIFFERENCE BETWEEN
BOTTLED BEER AND CANNED BEER IN

HONG KONG

ABSTRACT Poster

RESEARCH BACKGROUND

Beer is the most widely consumed alcoholic beverage and one of the most popular
drinks globally. This study explores the differences between bottled beer and canned
beer in terms of taste, quality, packaging integrity, environmental impact, consumer
preferences, and industry practices. The shift from glass bottles to aluminum
cans has been driven by factors such as convenience, portability, and perceived
freshness. Understanding these differences is essential for consumers, breweries, and HE JUNXIAN
policymakers to make informed decisions about beer packaging.
BA (Hons) in Culinary Arts and
METHODOLOGY Management
The research employs a mixed-methods approach, combining quantitative and Department of Hospitality and Business
qualitative methods. Surveys were conducted to gather data on consumer preferences, Management
and blind taste tests were performed to evaluate the sensory attributes of various
bottled and canned beers. Environmental impacts were assessed through life cycle
analysis, considering energy consumption, carbon emissions, and waste generation.
OBJECTIVES
FINDINGS
The study found that bottled beers generally scored higher in appearance and aroma, The study aims to compare and analyze
while canned beers were often favored for taste and finish. Canned beers were perceived the disparities between canned and
to have a longer shelf life and more convenient for transportation and storage. The bottled beer. Specific objectives include
environmental analysis suggested that cans might have a smaller ecological footprint evaluating sensory aspects, assessing
due to their recyclability and lighter weight. packaging integrity, investigating
environmental impacts, understanding
ABOUT THE INVESTIGATOR consumer preferences, and examining

industry practices and market trends.
I am HE Junxian, a year 4 student in the BA (Hons) in Culinary Arts and Management
program at THEi. My interests lie in food sciences and sustainable practices in the
food and beverage industry. My career goal is to work in the field of food and beverage
management, focusing on sustainability and innovation. My FYP supervisor is Dr.
Vicky T.Y. LEUNG.

Student Applied Research Presentations 2024 Student Applied Research Presentations 2024 45