1004 THE SCIENCE BEHIND FOOD PERCEPTION

thinkfuture: technology, philosophy and the future

Be A Better YOU with AI: Join The Community: https://10xyou.us Get AIDAILY every weekday. Subscribe at https://aidaily.us --- In this episode, Chris interviews Carolyn Ross, a professor at Washington State University specializing in food science. With a background in food chemistry and sensory evaluation, Carolyn's work focuses on how people perceive food differently compared to instrumental measurements. Initially aiming to become a dietitian, she shifted her focus to food science, where she now explores the sensory experiences of different populations, including older adults and children with Down Syndrome. Carolyn discusses the use of advanced tools like the electronic tongue, which provides a comprehensive response to food samples, measuring aroma compounds and texture profiles. These instruments help bridge the gap between human sensory perception and objective data, aiding in the development of better food products and quality control measures. One of Carolyn's surprising findings is the consistency in how people perceive food, despite the myriad factors influencing individual preferences. Nostalgia and psychological associations significantly impact these perceptions, highlighting the complex interplay between sensory experiences and memories. In addition to enhancing food product development, these instruments are valuable in detecting off-flavors and quality issues early, especially in the pharmaceutical industry, where masking bitterness in medications is crucial. Looking ahead, Carolyn envisions more sophisticated models and data analysis methods that incorporate variables from the entire supply chain. Personalizing sensory experiences to account for individual differences remains a goal, though replicating the full complexity of human taste and smell continues to be a significant challenge.

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