Keri graduated from the University of Bristol with a B.Sc. in Experimental Psychology. She then completed her PhD on how cognitive and sensory cues present at the time of ingestion could be optimised to improve the satiating power of nutrients consumed as a beverage.
Currently, Keri is Executive Director at the Centre for Holistic Initiatives for Learning and Development (CHILD).
Key takeaways from Pangborn 2019: Eating experience and environment has a large impact on food preference. Researchers and those seeking to maximize food preference need to consider consumer experience, using immersive techniques (e.g. augmented reality) to collect more realistic data. Sensory cues can be used to design products that can help make the healthy choice…
