Food Selection and Consumer Behavior
Every day, people make food decisions based on their past experiences, perceptual differences, habitual intake, and responses to environmental cues. Sensory science is concerned with and evaluates the characteristics of foods that make them appealing to consumers. This enables food companies to create foods that are popular among various market segments, including children. Sensory science methods can also be used to understand biological variation that predisposes individuals to consume or avoid foods that may have an impact on health and wellness.
Related Conference of Food Selection and Consumer Behavior
November 24-25, 2025
7th World Congress on Advances in Food Science, Processing and Technology
Barcelona, Spain
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
October 29-30, 2026
5th International Conference on Agroecology and Organic farming
Aix-en-Provence, France
Food Selection and Consumer Behavior Conference Speakers
Recommended Sessions
- Advancement in Food Technology
- Food and Quality Control
- Food Science
- Global Food Security
- Meat Science and Processing Technology
- Agriculture and Food Technology
- Bioinformatics in FoodTech
- Biotechnology in Food
- Dietetics and Food Nutrition
- Enology and Brewing Science
- Food Allergies
- Food and Agricultural Immunology
- Food and Bioprocessed Material Chemistry
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- Food Authentication
- Food Chemistry
- Food Consumption and Health Mapping Devices
- Food Hygiene and Safety
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- Food Toxicology
- Food-borne Diseases
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- Microbiology of Food
- Nutraceuticals & Nutrition Supplements
- Seafood Processing
- Sensory Evaluation
- Sports Nutrition
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