Are preferences for sweet taste inherited or learned?

Branch: Northern


With the implementation of taxation on sugar-sweetened beverages, this presentation by a Sensory Science leader should be of great relevance and interest to all food and related science professionals. Join us and learn from the experience and knowledge of a visiting professor from Finland.

Presenter: Professor Hely Tuorila (Sensory Food Science), University of Helsinki

Hely Tuorila is professor emerita at the University of Helsinki, Finland, where she also received MSc and PhD degrees. During her post-doctoral and sabbatical visits at the University of California, Davis (1986-87), US Army Natick laboratories, Natick (1993 and later) and the University of Florence, Italy (2008), she worked on consumer responses to nutritionally modified and unfamiliar foods. She had long-term collaboration with Finnish medical researchers on genetics of chemosensory perception and preferences. With her colleagues and graduate students, Hely has published about 150 refereed papers and three textbooks. She belongs to the editorial boards of Food Quality and Preference, Journal of Sensory Studies, Food Science and Technology (LWT), Chemosensory Perception, and dissemination newsletter Food Today (EUFIC).

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