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Taste is a complex thing. How and why we respond to food involves multisensory perception and can’t easily be separated from our cultural, social and personal histories.
So, can deliciousness be measured?
Researchers today are using biometric testing to make sense of our preferences and offer insight into the conscious and unconscious processes that determine how we taste.
Dr Sigfredo Fuentes, Senior Lecturer in Wine Science in the School of Agriculture and Food at the University of Melbourne
2017 June 25th – 28th June. Fourth International Conference on Cocoa, Coffee and Tea (Poster). Turin, Italy.
Chacon G., Fuentes S., Gonzalez Viejo C., Zhang P.
What a robot can tell you about beer quality? Implementing the RoboBEER to assess beer quality based on sensory descriptors