The science behind what we choose to eat

It is known that our preferences on taste are formed based on our senses (sight, taste, smell, etc.). But did you know that the final food choice is shaped both consciously and subconsciously by factors such as our childhood habits, memory or correlations with pleasant or unpleasant experiences? We may prefer foods because of their color or the color of their packaging or the color of the room we eat them. Red is associated with danger in Europe but with good luck in China.

This session is part of research that has been co‐financed by the European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH – CREATE – INNOVATE (project Newcracker code: Τ2EDK-02137 ).

Konstantinos Gatzionis, Head of Department and Associate Professor of Food biochemistry and technology, Department of Food Science and Nutrition, Faculty of the Environment, University of the Aegean.


Sep 24 2021


10:00 am - 1:00 pm






Scico Greece
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April 2024
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