Taste plays a key role in a consumer’s attitude towards food products and can influence the consumption of that product. One factor, thermal taster status, is determined when the tongue is warmed or cooled, whereby thermal tasters experience phantom taste sensations, while thermal non-tasters do not. Using temporal-check-all-that-apply sensory methodology, we simultaneously investigated the impact of thermal taster status and serving temperature on the perception of beer.
|Publication status||Published - May 2019|
|Event||2019 Canadian Food Summit - Halifax, Canada|
Duration: 22 May 2019 → 24 May 2019
|Seminar||2019 Canadian Food Summit|
|Abbreviated title||Sustainable innovation|
|Period||22/05/19 → 24/05/19|
|Other||Renamed the Canadian Food Summit for 2019, the 54th CIFST national conference will take place in the historic and picturesque city of Halifax, Nova Scotia. The annual gathering of food science and technology professionals is scheduled for May 22 to 24, 2019 at the Westin Nova Scotian.|
The Canadian Food Summit will be highlighted by expert speakers, scientific presentations and poster board displays and networking and social opportunities will also form a major part of the agenda providing an ample opportunity to engage with food and beverage sector professionals from across Canada. The Summit will also incorporate the Annual General Meeting of CIFST members.