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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