Food Choice and Consumer Behaviour
Individuals make food decisions everyday based on past experience, perceptual differences, habitual intake and responses to environmental cues. Sensory science dealings and evaluates the features of foods that make them appealing to consumers. This permits food companies to design foods that demand to various market sectors, including children. Methods from sensory science can also be used to understand biological variation that predisposes individuals to either consume or avoid foods that have potential to impact health and wellness.
Related Conference of Food Choice and Consumer Behaviour
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Food Choice and Consumer Behaviour Conference Speakers
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