Programme topics
The following topics will be addressed:
- the role of sensory perception in food preferences
- food perception and sensory responses in the brain
- individual variation and consumer segmentation in sensory science and eating behaviour
- context influence on perception and eating decisions
- different methodology of measuring food preferences, emotions, and behaviour
- multisensory perception and experience
- an industry perspective on the role of context for consumer science and product development
- marketing and consumer insights on the importance of context (e.g. nudging)