Organised by IFST Food IFST Sensory Science Group (SSG)
Food likings are the first factors driving people’s food choices. As with all complex traits, they are the result of the interaction between our genetic make-up and the experiences we have every day in our life. Despite the importance that biology and genetics exert, little attention has been given to understanding how genetic variation contributes to determining interindividual differences in food liking. These studies have so far been limited either to specific genes (i.e. taste receptors) or foods (i.e. coriander or cinnamon). The speaker will present the results of their research conducted on genetics and liking for a wide variety of food and drinks. This knowledge is providing unprecedented insight into the relationships between food likings and their underlying biology.
Date: November 18, 2021, 14.00 – 15.00 Register now
IFST member – Free
Non-IFST member – £25.00
Student Non-IFST member – £5.00
What participants will learn about: How genetics influence food choices
Target audience: Sensory scientists, product developers, flavourists, anyone interested in the senses.
Chair: Stephanie Mitchell, FIFST, CSci, RSensSci, MCIEH
Speaker: Dr Nicola Pirastu, Chancellor’s Fellow, Usher Institute
Dr Nicola Pirastu’s research since he graduated in Biology has been focused on understanding the genetic bases of complex traits. Although his work spans over many different areas, his main focus has been on using genetics to understand the factors underlying food choices and to understand the effects of diet on health.
Abstract: Food likings are the first factors driving people’s food choices. As with all complex traits, they are the result of the interaction between our genetic make-up and the experiences we have every day in our life. Despite the importance that biology and genetics exert, little attention has been given to understanding how genetic variation contributes to determining interindividual differences in food liking. These studies have so far been limited either to specific genes (ie. taste receptors) or foods (ie. coriander or cinnamon). During my talk, I will present the results of the research we have been conducting on genetics and liking for a wide variety of foods and drinks. This knowledge is giving us unprecedented insight into the relationships between food likings and their underlying biology.
Moderator: Dr Nicola Stanley, Sensory Science Group Communications Chair, MIFST, Insight Consultant and Founder, Silver Dialogue
Nicola first joined the IFST as a Food Science student in the 1980s. She went on to undertake a PhD in Sensory Science and has held Insight roles with multinationals in foods, beverages and flavours. Being part of SSG ensures she keeps in touch with the science, the people and the new understanding in the field.
Live Q&A: Nicola Stanley and Dr Nicola Pirastu