WP2 Sensory Perception & Food Choice

Photo: Jon-Are Berg-Jacobsen/Nofima

WP2, sensory perception and food choice will uncover the role of individual sensitivity (the ability to perceive taste) in the development of children’s preferences. Sensitivity to the basic tastes (sweet, salty, bitter, sour and umami) and fattiness show considerable individual variation, which could significantly influence food acceptability and intake.

In this WP this will be studied in preadolescent children, and linked to other factors such as attitudes, food neophobia (unwillingness to try new foods, pickiness), emotions, BMI and more.

Two ESR (early stage researchers) will be working in this WP, one in Nofima (Norway) and one at the university in Florence (Italy).