The food industry spends an increasing amount of time, energy and money on sensory science.

Millions are ploughed into carefully studying and manipulating the taste, smell and texture of food. 

And not just that, but the sounds that packaging makes, the colours of products and packaging; adjusting them for maximum sensory impact.  

All these work together to have a significant psychological and physical effect, changing our eating experience.

But the work of food companies only goes so far. Once the food is on our table at home, what happens then?  

The plates we eat from, the cutlery we use, the lighting, they all have an effect.

In this episode of the Food Matters Live podcast, we discuss the latest science, ask just how much impact receptacles have on what we taste, and we ask whether we can use these techniques to eat more healthily.

Guests:
Kezia Cruz, Food Scientist
Dr G.B. (Garmt) Dijksterhuis, Senior scientist, Wageningen University and Research