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Podcast: thinkfuture: technology, philosophy and the future
Episode: 1004 THE SCIENCE BEHIND FOOD PERCEPTION
Description:
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In this episode, Chris interviews Carolyn Ross, a professor at Washington State University specializing in food science. With a background in food chemistry and sensory evaluation, Carolyn's work focuses on how people perceive food differently compared to instrumental measurements. Initially aiming to become a dietitian, she shifted her focus to food science, where she now explores the sensory experiences of different populations, including older adults and children with Down Syndrome.
Carolyn discusses the use of advanced tools...