Nowadays, neuroscience and sensory science is an avantgard resource because it offers a better understanding about how the human brain works and how the senses interact with each other.
On one hand, there is a growing consumer demand for having more complex and personalized experiences. On the other hand, food producers and professionals from the restoration field are consuming more and more time doing trial and error tests to decode diners preferences, trying to understand how the senses work.
These problems can be tackled by using neuroscientific knowledge to decode these trends as well as consumers sensorial preferences and behavioral trigger factors.
If you are facing one of these problems and want an innovative and effective solution, I offer you my professional services with 20 years of experience to help you.
FOOD CONSULTANCY
- Sensory food design
- Consumer/diners insight & behavior
- Food and menu innovation
- Sensory profile optimization for product development
- Implementation of sustainable ingredients and packaging solutions
- Sensory branding
CONTENT CREATION AND ADVICE
- Talks, seminars and conferences
- Webinars and courses
- Divulgative and educational resources (texts, books, articles)
Here, some media and platforms where I have contributed with my professional services in recent years:
