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This presentation introduces different ways people learn to accept foods, mainly from a sensory perspective. The mechanisms of food acceptance by the consumers and the eating habits people develop over a lifespan are closely related. Thus, the sensory properties of food play an important role in people’s food habits. We will present data that shows how food acceptance can evolve from early exposures as well as simple conditioning mechanisms.
- Subject:
- Applied Science
- Health, Medicine and Nursing
- Life Science
- Nutrition
- Material Type:
- Lecture
- Provider:
- University of Copenhagen
- Provider Set:
- The New Nordic Diet - From Gastronomy to Health
- Author:
- Professor Wender Bredie
- Date Added:
- 01/07/2013