Multisensory Eating & Drinking Experience: What it is and How to Create it
Flavor is a multisensory phenomenon that involves all five senses: taste, smell, sight, sound, and touch. The Multisensory Eating & Drinking Experience, a special World Taste & Smell Association presentation by Flavor expert and Director on the WTSA Board Alex Woo, explores how to create flavors based on crossmodal correspondence and neurogastronomy. This engaging webinar will delve into the intricate science behind flavor creation and how it can enhance our culinary experiences.
About the Speaker:
Alex Woo is the founder and CEO of W2O, a leading flavor technology firm based in the USA for the past fifteen years. With a deep specialization in contemporary taste and smell neuroscience and state-of-the-art clean-label plant-based ingredients, Alex has revolutionized the food and beverage industry. His expertise spans sugar reduction, salt reduction, and multisensory eating experiences, making him a sought-after consultant for major food and beverage companies.
Alex's impressive career includes roles as Chief Science Officer Sweeteners for Amyris and Chief Innovation Officer for Nascent. He currently serves on the science advisory board for Olfactive Bio and Advance International, in addition to his role on the board of directors for the World Taste & Smell Association. Alex's experience with industry giants like Pepsi, Kraft, Starbucks, and Wrigley has honed his ability to lead technical teams to success. He holds a PhD in Food Science from the University of Wisconsin-Madison.
Flavor is a multisensory phenomenon that involves all five senses: taste, smell, sight, sound, and touch. The Multisensory Eating & Drinking Experience, a special World Taste & Smell Association presentation by Flavor expert and Director on the WTSA Board Alex Woo, explores how to create flavors based on crossmodal correspondence and neurogastronomy. This engaging webinar will delve into the intricate science behind flavor creation and how it can enhance our culinary experiences.
About the Speaker:
Alex Woo is the founder and CEO of W2O, a leading flavor technology firm based in the USA for the past fifteen years. With a deep specialization in contemporary taste and smell neuroscience and state-of-the-art clean-label plant-based ingredients, Alex has revolutionized the food and beverage industry. His expertise spans sugar reduction, salt reduction, and multisensory eating experiences, making him a sought-after consultant for major food and beverage companies.
Alex's impressive career includes roles as Chief Science Officer Sweeteners for Amyris and Chief Innovation Officer for Nascent. He currently serves on the science advisory board for Olfactive Bio and Advance International, in addition to his role on the board of directors for the World Taste & Smell Association. Alex's experience with industry giants like Pepsi, Kraft, Starbucks, and Wrigley has honed his ability to lead technical teams to success. He holds a PhD in Food Science from the University of Wisconsin-Madison.
Flavor is a multisensory phenomenon that involves all five senses: taste, smell, sight, sound, and touch. The Multisensory Eating & Drinking Experience, a special World Taste & Smell Association presentation by Flavor expert and Director on the WTSA Board Alex Woo, explores how to create flavors based on crossmodal correspondence and neurogastronomy. This engaging webinar will delve into the intricate science behind flavor creation and how it can enhance our culinary experiences.
About the Speaker:
Alex Woo is the founder and CEO of W2O, a leading flavor technology firm based in the USA for the past fifteen years. With a deep specialization in contemporary taste and smell neuroscience and state-of-the-art clean-label plant-based ingredients, Alex has revolutionized the food and beverage industry. His expertise spans sugar reduction, salt reduction, and multisensory eating experiences, making him a sought-after consultant for major food and beverage companies.
Alex's impressive career includes roles as Chief Science Officer Sweeteners for Amyris and Chief Innovation Officer for Nascent. He currently serves on the science advisory board for Olfactive Bio and Advance International, in addition to his role on the board of directors for the World Taste & Smell Association. Alex's experience with industry giants like Pepsi, Kraft, Starbucks, and Wrigley has honed his ability to lead technical teams to success. He holds a PhD in Food Science from the University of Wisconsin-Madison.
Why Attend:
Gain a deeper understanding of how all five senses contribute to flavor.
Learn about the principles of crossmodal correspondence and neurogastronomy.
Discover innovative approaches to creating multisensory eating and drinking experiences.
Engage with an expert in the field of flavor technology and food innovation.
Don't miss this opportunity to expand your knowledge and enhance your culinary creativity. Join us for an enriching session with Alex Woo and embark on a journey through the fascinating world of multisensory flavor experiences.