Humans make on average 200 food-related decisions per day. Improving these decisions starts with understanding taste itself.
Manipulated, guided and pigeon-holed, modern food is a thousand recipes designed through billions of dollars of research and development to tactically affect our tastebuds. However, taste goes beyond tastebuds – Sweet, sour, bitter and umami are just the beginning. We must understand the physiological and situational influences of mouthfeel, context and psychology in order to hone our food decisions, live better, and choose more sustainably.
We invite you to hone your tastes with Dr. Peter Klosse and Prof. Adam Brumberg in a discussion on the science of taste.
Peter Klosse is a professor of Gastronomy and founder of T.A.S.T.E (The Academy of Scientific Taste Evaluation). Getting a better understanding of liking and deliciousness is central in his life and work. His holds a PhD for his work on Flavor Classification (Maastricht University, 2004). The theory is applied in practice and explained in The Essence of Gastronomy (CRC Press, 2013). Peter is member of the Google Foodlab and actively involved with the Future Food Institute in Bologna.
Adam Brumberg is the Leader of the “Business of School Food” content group for the Healthy Food Choices in Schools Community of Practice. He is a Research Specialist in the Charles H. Dyson School of Applied Economics & Management at Cornell University and the Deputy Director of the Cornell Food and Brand Lab. Working directly with Dr. Brian Wansink and Dr. David Just, co-directors of the Cornell Center for Behavioral Economics in Childhood Nutrition Programs (BEN Center), he coordinates academic and industry research conducted by both the Food and Brand Lab and the BEN Center. Professor Brumberg joined the Food & Brand Lab after a lengthy marketing/sales career in the wine industry during which he worked with all the links of the distribution chain as well as acting as a marketing/research consultant to a variety of industry and non-profit clients.