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Exploring the Impact of Food Consumption on Sensory Perception

BY: Mary Ellen Kuhn
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Woman savoring a snack

Session 69
Monday, July 18; 2:15–3:45 p.m.
Room S401d

Session 69, “Feedback Mechanisms Affecting Sensory Perception: How What We Consume Influences Our Perception of Products,” will illustrate some of the ways in which sensory and consumer science research can provide valuable information to product developers and marketers. Specifically, the session will explore how an individual’s experience with a product, product type, or food component can influence sensory perception in a manner that evolves over the course of product usage and/or repeat usage. Recent research advances highlighting the impact of physiological changes on sensory perception of positive and negative product attributes will be considered. Presenters will put particular emphasis on the ways in which food scientists and marketing/consumer insights professionals can use this kind of information in order to better understand and address changing consumer behaviors.

Individual presentations within this symposium session will consider the importance of dietary experience in a consumer’s ability to develop a preference for low-sodium foods, a role for salivary proteins in taste and feeding, and the influence of food and beverage intake on astringency. Session 69 will conclude with a discussion of consumers’ changing expectations and the opportunities this affords for product development.

Presenters will include Nuala Bobowski of the Monell Chemical Senses Center; Ann-Marie Torregrossa of the University at Buffalo, the State University of New York; Victor de Freitas of the University of Porto; and Sarah Kirkmeyer, an industrial food scientist who has had tenure with Givaudan Flavors, L’Oreal USA, International Flavors and Fragrances, and Brown-Forman Beverages. The session will be moderated by Nadia Byrnes, a doctoral candidate at the Pennsylvania State University.

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