Understanding our psychological and sensory relationship with food has never been more important than when trying to encourage behavioural change around food habits. Such research can help in optimising new product development and designing future food experiences which can potentially nudge people to making healthier more sustainable food choices. Blue Horizon has worked in collaboration with chef Jozef Youssef of Kitchen Theory to design an informative and delicious dining experience exploring how flavour is a multisensory construct of the mind.
Understanding our psychological and sensory relationship with food has never been more important than when trying to encourage behavioural change around food habits. Such research can help in optimising new product development and designing future food experiences which can potentially nudge people to making healthier more sustainable food choices. Blue Horizon has worked in collaboration with chef Jozef Youssef of Kitchen Theory to design an informative and delicious dining experience exploring how flavour is a multisensory construct of the mind.
