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Food culture, science, behavior discussed at MU conference
Mar 2, 2012
This symposium embodies Mizzou Advantage’s Food For the Future initiative, as it deals largely with producing a healthy, thoughtful food supply for all.
From MU News Bureau
COLUMBIA, Mo. – One of the most important decisions humans make every day is what they put in their mouths. Eating behavior is complex. It is composed of elements that are often at odds, from the sense of taste to the role of food in culture and the sense of a healthy diet. These topics and more will be discussed during the 8th annual Life Sciences & Society Symposium, “Food Sense,” at the University of Missouri on March 16-18.
Experts in nutrition, taste science, psychology, cultural studies, marketing analysis and food-science journalism will gather, along with chefs, on the MU campus to discuss how a taste for food is formed by biological triggers, cultural norms and economic activity. The symposium is free and open to the public. More…