Food choice depends on many matters of which sensory liking is only one. Matching consumer needs to the cognitive and emotional appraisal of food products is also essential. Little is known about the psychological and biological mechanisms by which food properties affect choice, liking and desire for certain foods.
The research goal of this theme is to develop new psychological methods to predict food choice and sustained, long-term liking and desire for specific foods. It is also directed at understanding the neurobiology of food liking and food aversion.