13-15 November 2019
A 3-day research event
Day 1-2 – Interdisciplinary Perspectives of Hospitality Research
Day 3 – Food Perception Mechanisms for Innovation & Health
This symposium focused on multisensory perspectives of the consumer experience: dining atmospherics, meal experience, flavour perception and beyond.
The event consisted 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 were 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 was 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.
The aim of the event was to create a truly multidisciplinary environment that helped to open new research avenues and stimulate cooperation within these exciting fields of exploration.
Over 40 delegates attended.