Sensory science is often focused on optimizing the palatability of food and beverage. However, the smell, taste and texture of food and beverages also have a functional role in determining eating behavior. Ambient smells prime people for sensory specific appetites. Taste intensity signals the nutrient content of food and plays a dominant role in satiation. Texture determines the eating rate and has an immense effect on how much people eat. Sensory is key to nutrition.
Kees de Graaf (Wageningen University and Research)
Kees de Graaf has a BSc and MSc in Nutrition and Health at Wageningen University. He did a PhD on Psychophysical studies of mixture of tastants (1988). During his career he focused on the psychobiology of eating behavior, and in 2009 he became a full professor in Sensory Science and Behavior. The mission of his research and teaching is to ‘make the healthy choice the happy choice’.
About the MOA Expert Group Sensory Research
The Expert Group Sensory Research is a platform for debate for and about sensory/consumer research. Its goal is to safeguard quality and encourage the exchange of knowledge and good training within this discipline and the professional domain. The symposium is fully in English and it’s ultimate goal is to find the best match between the latest scientific insights on sensory, consumer and business demands.