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Using cognitive neuroscience to understand how consumers make and maintain healthy food choices (NEUROSCIENCE AND FOOD)
Date du début: 1 oct. 2007, Date de fin: 30 sept. 2011,
...chological processes in order to create food products that make the healthy choice easier, more durable and motivating for consumers. This ambitious project is an initiative by an industrial partner (Unilever) and two universities (U. of Wales, Bangor, and Trinity College, Dublin) to generate a deeper understanding of the basic mechanisms underlying food liking and choice.Unilever will provide mar ...
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