Humans use a repertoire of > 400 olfactory receptors (ORs) to perceive odorants. The sense smell is complex trait whereby genetics and environmental factors interplay. To date, still little known regarding the smell, even though high genetic variability ORs genes has already been demonstrated. Recently significant association between cinnamon odorant recognition rs317787 polymorphism, located i...

Evolutionary explanations of overeating in modern society emphasize that humans have evolved to eat to their physiological limits when food is available. The present paper challenges the idea that eating is driven by the availability of food only and proposes that it is regulated by strategic anticipatory behaviour in service of the most profitable long-term scenario as well. Our alternative ex...

OBJECTIVE The impact of different weaning methods on food preferences and body mass index (BMI) in early childhood is not known. Here, we examine if weaning method-baby-led weaning versus traditional spoon feeding-influences food preferences and health-related outcomes. DESIGN, SETTING AND PARTICIPANTS Parents (n=155) recruited through the Nottingham Toddler laboratory and relevant internet s...

Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products' shelf-life. The objectives of this study were to (1) investigate how increasing levels of oxidation in rendered protein meals used to produce extruded pet food affected the sensory properties and (2) determine the effect of shelf-life on pet ...

Sustainability appears to be increasingly important consumers. In order for companies reach their sustainability targets and offer more environmentally friendly solutions consumers, food producers retailers have begun change packaging recyclable, bio-based biodegradable packaging. This study evaluated the sensory characteristics of paper-based prototype packages developed two product categories...

Before consuming a food or beverage, consumers are exposed to many sources of information related the product. Such product-related cues can generate expectations, some which improve consumers' sensory perception and liking The question posed in current study is whether labelling colour beer be used modify expectations its taste, flavour mouthfeel, as these properties problematic reduced alcoho...

Building a positive emotional association with food and people can help to increase people’s positive mood and guide them to eat healthier food. In summer 2014, we collaborated with researchers from the Department of Food Science and Nutrition to analyze data from an experiment to build an emotional association by watching films. Of interest was whether different types of film and food have dif...