A conference bringing together delegates from both industry and academia and covers the physical, physiological and psychological aspects of eating and oral processing.
Tags: biochemistry, biology, biophysics, dentistry, Food Sciences, food technology, International Conference on Food Oral Processing, nutrition, oral processing, Sensory Science
What is a supertaster? Are you a thermal taster? How might this affect your choice of food and drink? Professor Joanne Hort, SABMiller Chair of Sensory Science and Head of International Centre for Brewing Science, answers this and more in the inaugural lecture ‘It’s all a matter of taste!’
Tags: brewing science, International Centre for Brewing Science, Joanne Hort, SABMiller, Sensory Science
A study has found that fat in food can reduce activity in several areas of the brain which are responsible for processing taste, aroma and reward.
Appears in Issue 60
Tags: Biotechnology and Biological Sciences Research Council, Sensory Science, Sir Peter Mansfield Magnetic Resonance Centre, the Nottingham Digestive Diseases Centre