Conference topics include:
Measuring sustainable consumer behaviour (methodological measures), communicating sustainability and biodiversity in food system, R&D of sustainable solutions for daily life practises of consumers.
Seeking business and growth opportunities for food system based on the scientific knowledge, open collaboration, and new understanding of the complex human-food relationship.
Exploring the origin of food, PDO, and influence of growth areas and environment on food quality, sensory properties and perception.
Cross cultural research
Investigating the individual differences in sensory perception and consumer behaviour in the food cultural context.
Involving citizens in research applying, for example, social media, gamification and different participatory methods connecting general public and science.
Understanding of multisensory experiences, cross-modal sensations and, for example, effect of surroundings on perception during the consumption or choice.