Professor Barry Smith - Scholl of Advanced Stady, University of London
Jozef Youssef - Kitchen Theory
The role of flavour and taste complexity in delivering a sophisticated experience
What is multisensory perception and how does it impact lo/no?
How do aromas perform in the profile of different alcohol beverages
Interactions with texture in lo/no alcohol beverages
How does packaging/ delivery system impact perception of quality?
The future of ingredients for experiential beverages, eg. ginger, Szechuan pepper