TS&PT WG focuses on the broad theme of individual differences in food perception. Here the word “taste” is used in its broadest meaning, thus including flavour and somaesthetic sensations. Furthermore, it considers different factors influencing taste responsiveness, such as taste phenotypes and psychological traits.
The group is led by Caterina Dinnella and Sara Spinelli (University of Florence, Italy, SISS)
Mission
- Joining together the different research groups interested in investigating the role of taste sensitivity on food preference and food related behaviour and facilitating the knowledge exchange including data sharing
- Promoting interdisciplinary approaches to investigate sensory responses and food related behaviours considering the complex interaction between different personal dimensions (including physiology, genetic, sociocultural and psycho-attitudinal traits) taking into account also vulnerable populations
- Mapping and harmonising current methods for taste sensitivity assessment and the measurement of factors affecting taste sensitivity (such as psychological traits) making available shared protocols