Multisensory eating and drinking experience is about creating experiences based on culinary art, food science and neuroscience. The old molecular gastronomy has transformed into a new field called gastrophysics. It is not just flavor and texture, but crossmodal interactions with all five senses taste, smell, touch, sight and sound.
However, recent advances in taste and smell neuroscience led to emerging technologies that enables distinctive new food products launched in 2014 and 2015. This topic will be discussed during the Food Product Design track of the SupplySide West Education program, sponsored by BASF, Tuesday, Oct. 6 from 4-4:50 p.m. I invite you to join Alex Woo, Ph.D, CEO, W20 Food Innovation, who will lead the “Multi-Sensory Eating and Drinking Experience: Create it with Taste and Smell Neuroscience and Technologies" session. This presentation will answer the questions: What is taste and smell neuroscience, and why does it matter? What are the emerging taste and smell technologies? What do all these mean to me and my company?
