Professor Spence Shares His Science Of Eating At BWG’s ‘Nom Lab’
BWG Foodservice is making its return to Ireland’s largest foodservice and hospitality event, CATEX 2019, which runs at the RDS, Simmonscourt, this week.
There, the group will host one of the world’s leading professors of experimental psychology and gastrophysics, the new science of eating, Professor Charles Spence.
“BWG Foodservice has a proven track record in the foodservice sector and we are excited to be returning to CATEX for the second time to showcase our capabilities,” Ricky O’Brien, Head of BWG Foodservice, said.
“Professor Spence will add a new dimension to CATEX and we are delighted to have him share his research and innovations with attendees. BWG Foodservice prides itself on being innovative and this is another example of that.”
Science Of Eating
Spence proposes a “new science of eating” to systematically observe the ways our behaviour around food are affected by all of our senses, as well as by factors such as the eating environment and even cutlery.
At Catex, BWG will have a ‘Norm Lab’ set up where Spence will provide insights into his research on topics such as how to craft dishes that appeal to the colour blind to how the specifics of cutlery (e.g. size, weight, and colour) impact the perceived taste and flavour of food.
He will bring visitors through the latest in the new multi-sensory science of eating and drinking, showcasing experiences relating to each of our senses and considering their sometimes surprising qualities.
The ‘BWG Foodies’ will also showcase some of their extensive range and service capabilities, including live demos on their online ordering platform; Shoplink and the latest technology software; Profcal which offers an allergen and calorie data solution for recipes.
© 2019 Checkout – your source for the latest Irish retail news. Article by Aidan O’Sullivan. Click subscribe to sign up for the Checkout print edition.