Food & Hospitality Multisensory Perspectives

A 3-day research event: Food & Hospitality Multisensory Perspectives

13-15 November 2019

Institut Paul Bocuse


  • Day 1-2 –Interdisciplinary Perspectives of Hospitality Research
  • Day 3 –Food Perception Mechanisms for Innovation & Health

We are excited to invite you to our symposium that focuses on multisensory perspectives of the consumer experience: dining atmospherics, meal experience, flavour perception and beyond.
The event consists of two parts that link consumer experience research and design thinking in hospitality (Day 1 -2) with food perception, cognitive mechanisms and sensory analysis (Day 3). The aim is to explore and develop new research agenda and cooperation among the participants.
The first two days on consumer experience research are jointly organised by three leading institutions in the experience research field, Breda UAS, Haaga-Helia UAS and Institut Paul Bocuse, and sponsored by EuroCHRIE as an official small group meeting (SGM).
The third day is a scientific research symposium organised by the Institut Paul Bocuse Research Center with a focus on food and flavour perception mechanisms in relation to innovation and health.

Keynote speakers

Prof. Debra Zellner

Montclair State University / Monell Chemical Senses Center /University of Pennsylvania (USA)

“Why we like the foods we like: It’s more than just taste”


Prof. Erminio Monteleone

Universita degli Studi Firenze (IT)

“Considering sensory and affective individual differences in healthy food design”

Further information: Call for Participation – Multisensory Perspectives

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