Food Sensory Science

The manner in which we experience food isn’t restricted to the mouth - smell, vision, hearing and even touch can profoundly change the flavour of food or influence food inclination. Furthermore, everything begins before birth.

Amniotic liquid, the infant's first food, contains glucose, fructose, unsaturated fats and amino acids, and babies are conceived favouring the sweet taste of mother's milk to different flavours. Since the 1970s, analysts have realized that the presentation of sweet arrangements into the amniotic liquid makes the baby swallow all the more every now and again, while harsh arrangements lessen the pace of gulping. Comparative responses are found in babies they lick their lips and grin when tasting something sweet, and wrinkle their noses and thrash their arms because of an unpleasant or sharp taste, definitely the preferences that caution us to evade harms.