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- Title
Science and society: Challenges for the sensory sciences from the food and wine industries.
- Authors
Simons, Christopher T.; Noble, Ann C.
- Abstract
When scientists describe their research to non-scientists, the most common question is 'what is the practical value of your work?' The methods that are used to measure responses to sensory stimuli in human sensory science and neuroscience research have great potential value to the food and wine industries, as well as promising to advance our understanding of the mechanisms by which sensations are perceived and processed.
- Subjects
SENSES; PSYCHOPHYSICS; NEUROSCIENCES; FOOD industry; WINE industry
- Publication
Nature Reviews Neuroscience, 2003, Vol 4, Issue 7, p599
- ISSN
1471-003X
- Publication type
Article
- DOI
10.1038/nrn1139