Sensory Dimensions Home What We Do Case Studies Who We Are Our Clients Blog News Training Contact Us Twitter Facebook Youtube Linkedin 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. Contact Us Terms & Conditions Privacy Policy Cookie Policy Join Our Product Testing Community It's easy & simple, join now! Join Keep in Touch Instagram Twitter Facebook Youtube Linkedin Reading: 0118 207 5960 Nottingham: 0115 975 8720 Stay Informed Please use the form below to receive our regular newsletter © Sensory Dimensions 2021 Website by Yolk Creative