This last July I was pleased to be invited to give a one-week course on Sensory Perception and Consumer Insights. The course was part of the Summer School “Master in Agricultural Economics & Policy” organized by Dipartimento Di Agraria Università di Napoli Federico II.
It took place at a wonderfully inspiring location, since the Department is actually in an ancient Palazzo. Surrounded by the Gulf of Naples and the Vesuvius landscape, I provided interactive lectures on how we perceive the world around us and the effect of sensory stimulation on behavior, with a focus on the food domain. Apart from theoretical concepts, I provided practical demonstrations on how our senses interact to deliver flavor perception, on the impact of top-down influences, and on the role of individual differences. The course included an Extra Virgin Olive Oil tasting, which was an exceptional experience for me!
Of course, apart from everyday lectures there was time to enjoy the surroundings and the Napolitan food. I also expanded my knowledge on tomatoes, mozzarella cheese, and olive oil! I’m grateful to the fantastic team of hosts and organizers, Teresa del Giudice, Gianni Cicia, and Carla Cavallo, with whom I will start exciting new collaborations.
About Betina Piqueras Fiszman
Betina's research focuses on the exploration of new ways to understand consumers food preferences and motivations, both explicit and implicit. I investigate these processes by looking into relationships between the sensory characteristics of the product, consumer traits, cognitive and contextual factors, and their combined effect on perception, behaviour, and memorability.