A Taste of the Science of Eating

Garmt Dijksterhuis studied experimental psychology and methodology at the University of Utrecht and wrote his PhD dissertation at the department of Data Theory at the University of Leiden, in the Netherlands. He has written or co-authored some 150 publications in sensory and consumer science, statistics and psychology. He is one of the founders of the Sensometric society and is a member of the editorial board of several journals in the area of eating and food perception.

He has over thirty year experience in sensory science and experimental psychology and worked in academia, research institutes and in the food industry. He has done research on a variety of topics including multisensory perception, consumer (food) choice, sensory science and sensometrics.

Garmt taught courses in food perception, sensory science and related topics and has been a visiting scientist at several universities and research institutes. He is an invited speaker at many scientific conferences as well as at meetings for a more general audience and has been a guest in several podcasts and in interviews by the media.

Currently Garmt is teaching at the Faculty of Psychology and Neuroscience of Maastricht University in the Netherlands.

.- Cooking, Eating, Tasting.

.- The Tongue, Chewing and Tasting.

.- The Five Basic Tastes.

.- The Nose and Smelling.

.- Adaptation, Cross-Adaptation and Masking of Odours.

.- Feeling in the Nose, Mouth and Throat.

.- Psychology of Tasting and Eating.