Sensory Success Stories - A podcast by the European Sensory Network ESN Podcast Por European Sensory Network ESN - www.esn-network.com arte de portada

Sensory Success Stories - A podcast by the European Sensory Network ESN

Sensory Success Stories - A podcast by the European Sensory Network ESN

De: European Sensory Network ESN - www.esn-network.com
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A podcast of recent trends, challenging questions and surprising results in sensory and consumer scienceCopyright 2023 All rights reserved. Ciencia
Episodios
  • Connecting the Senses: an Interview with Prof. Charles Spence

    Connecting the Senses: an Interview with Prof. Charles Spence
    Apr 22 2025

    Connecting the Senses: In this episode, we chat with Charles Spence, head of Oxford's Crossmodal Research Lab, about the fascinating world of crossmodal associations. Why does citron smell fast? Can writing outdoors shape our thoughts? Does music curb sweet cravings? We also explore why some sensory associations seem to be missing. For the full experience, enjoy the subtle scent of bay leaves while you listen!
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    50 m
  • A taste of sustainability - Interview with Michael Bom Frost

    A taste of sustainability - Interview with Michael Bom Frost
    Oct 5 2024

    Join Michael Bom Frost, from the University of Copenhagen, as he explores the path to sustainable eating. Delve into topics like vertical farming, lab-grown meat, and consumer acceptance of new foods. Discover how blending tradition with innovation can shape a more eco-friendly future. (For comments on social media use #atasteofsustainability.)
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    1 h
  • Interview with Garmt Dijksterhuis: Eight Challenges for the science of food related behaviour and perception

    Interview with Garmt Dijksterhuis: Eight Challenges for the science of food related behaviour and perception
    Aug 19 2024

    Garmt Dijksterhuis, sensory scientist from the Maastricht University in the Netherlands (his new book just came out this month!), talks about the major challenges for the science of food-related behaviour and perception.

    Why do we know so little about …

    • how to bridge the intention-behaviour gap?
    • how to enhance acceptance of novel foods (e.g. plant-based foods)?
    • about consumers of a lower socio-economic position?
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    47 m
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