Interview with Garmt Dijksterhuis: Eight Challenges for the science of food related behaviour and perception
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Interview with Garmt Dijksterhuis: Eight Challenges for the science of food related behaviour and perception
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About this listen
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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