Podcast: The food we eat and why – bringing sensory research to life

Conceptual still life of a gilded gold hamburger isolated on a black backgroundSensory science research expert Dr Denise Hamblin talks to us about taste as the intersection of biology, culture and commerce and how our preferences evolve over time. In an era where people are seeking comfort at home over sharing adventurous experiences on social media, Denise tells Amy ‘Fritz’ Fridlund how sensory research continues to help drive consumer loyalty through high quality product experiences that tune in to current day needs.

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