IFST Sensory Science Webinar: The tactile side of food

Описание к видео IFST Sensory Science Webinar: The tactile side of food

This webinar is the second in the SSG 2021 series focussing on The Human Sensory Instrument. The talk looks at how the tactile sensory system can affect food perception. It looks at how textures can physically and visually influence how consumers view what they eat. Furthermore, it will explore how subtle tactile cues can subconsciously guide consumers towards a more or less favourable perception of food items.

Speaker: Cathrine Jansson-Boyd, Associate Professor in Consumer Psychology Anglia Ruskin University Organised by IFST Sensory Science Special Interest Group

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