IFST Webinar

IFST Webinar

Organised by IFST Food IFST Sensory Science Group (SSG)

Date: 18 November Time: 14.00 – 15.00

Booking link: https://www.ifst.org/events/1109/ifst-webinar-using-genetics-to-understand-the-factors-influencing-food-liking-and-their-role-in-food-choices

IFST member - Free Non-IFST member - £25.00 Student Non-IFST member - £5.00

Organised by IFST Sensory Science Group (SSG) Food likings are the first factors driving people’s food choices.

As with all complex traits, they are the result of the interaction between our genetic make-up and the experiences we have every day in our life. Despite the importance that biology and genetics exert, little attention has been given to understanding how genetic variation contributes to determining interindividual differences in food liking. These studies have so far been limited either to specific genes (i.e. taste receptors) or foods (i.e. coriander or cinnamon).

The speaker will present the results of their research conducted on genetics and liking for a wide variety of food and drinks. This knowledge is providing unprecedented insight into the relationships between food likings and their underlying biology. What participants will learn about: How genetics influence food choices Target audience: Sensory scientists, product developers, flavourists, anyone interested in the senses.