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… Read more »
Summary (scroll down for an infographic summary) Topics & Speakers Unlocking the Power of Phytochemicals – Beverages that Pack a Punch – Lisa Ryan, PhD, RNutr, Head of Department of Natural Sciences, GMIT Identifying the Opportunities Behind Nutritional Beverages Using Sensory and Nutritional Sciences– Benedict Lawlor, PhD, Director of Sensory, Consumer & Analytical Sciences, Kerry… Read more »
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