The Forgotten Senses: In Search for Smell, Taste and Touch - Garmt Dijksterhuis
Do you remember the smell of what you had for breakfast this morning? Can you describe its taste? Can you remember its temperature? Its texture, how it felt in your hands or in your mouth? We consume food many times every day, but usually we do not pay much attention to what we smell, taste and touch. Tonight, experimental psychologist Garmt Dijksterhuis (WUR), whose research focuses on food perception and choice, will guide us on a philosophical and experiential tour across our forgotten senses, and the fascinating ways in which our nose, tongue, skin, inner and outer body cooperate and interact to make us experience our surroundings, and our food in particular
Location: Speakers Corner, Impulse
Time: 16:15-17:30 hrs
About Garmt Dijksterhuis
Dr G.B. (Garmt) Dijksterhuis studied experimental psychology and methodology at the University of Utrecht and wrote his PhD dissertation at the department of Data Theory at the University of Leiden, in the Netherlands. He has written or co-authored over a hundred publications in sensory and consumer science, statistics and psychology. He is one of the founders of the Sensometric society and was its first president, and is a member of the editorial board of the journals Food Quality and Preference, the Journal of Future Foods and Frontiers in Psychology/Eating Behavior.
He has some 30 year experience in sensory science and experimental psychology and worked in in academia, research institutes and in the food industry. He has done research on a variety of topics including multisensory perception, consumer (food) choice, and sensometrics.
Garmt taught courses in sensory science and methodology and related topics and has been a guest scientist at several universities and research institutes. He is an invited speaker at many scientific conferences as well as at meetings for a more general audience.
From 2009-2014 he was Honorary Professor at the section Food Design and Consumer Science at the University of Copenhagen, Denmark.
He is currently expertise leader/senior scientist in the Food Consumer Science group at Food and Biobased Research, a research institute of Wageningen University and Research.