|
Cognitive aspects of perception & preference| old_uid | 11639 |
|---|
| title | Cognitive aspects of perception & preference |
|---|
| start_date | 2012/09/18 |
|---|
| schedule | 11h30-13h |
|---|
| online | no |
|---|
| summary | John Prescott is director of TasteMatters Research & Consulting, and author of the recently published Taste Matters. Why We Like The Foods We Do. (Reaktion Books, London). He was previously Associate Professor in Psychology at the University of Newcastle and Jame Cook University in Australia, and former Director of the Sensory Science Research Centre (University of Otago, New Zealand) and Sensory Research Centre (CSIRO, Australia). He received his doctorate from the University of New South Wales, Australia in 1986.
He has more than 90 scientific publications on topics such as genetic variations in taste perception, cross-cultural chemosensory perceptions and preferences, flavour perception, food preferences, and odour learning and memory.
John is past President and Secretary of the Australian Association for Chemosensory Science, an executive editor of Chemosensory Perception, and editor of the pre-eminent journal for applied sensory science, Food Quality and Preference.
For further information see: www.taste-matters.org
PS : merci de confirmer votre présence au séminaire sur : recherche@institutpaulbocuse.com ainsi qu’au déjeuner qui suit (PAF 5€). Accès par les bus N°55 (de Perrache) ou N°3 (de Gorge de loup). Arrêt le Trouillat, puis suivre le chemin du Trouillat jusqu’au Parc du Vivier (accueil de l’Institut Paul Bocuse au château). |
|---|
| responsibles | <not specified> |
|---|
| |
|