Jozef Youssef is the founder and chef patron of collaborative gastronomic project, Kitchen Theory, an experimental kitchen with a focus on the multi-sensory elements of dining. Jozef and his team work with scientists, academics and artists to research and develop sensory gastronomic food experiences. www.kitchen-theory.com
@kitchentheory (twitter, Instagram, facebook)
Title and Description: ‘The psychology of flavour and food experience design’
We’re living in a time where our understanding of the psychological relationship we humans have with food is allowing us to design better food experiences that can potentially encourage people to make more nutritious and sustainable choices. Our understanding of sensory flavour perception and its connection with wellbeing is undoubtably going to play a role is developing foods for long duration missions in space.