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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 348038
Title Workshop summary: The role of memory in food choice and liking
Author(s) Dijksterhuis, G.B.; Mojet, J.; Köster, E.P.; Moeller, P.; Hausner, H.; Issanchou, S.; Sulmont-Rossé, C.; Zandstra, E.H.
Source Food Quality and Preference 17 (2006)7-8. - ISSN 0950-3293 - p. 1 - 1.
DOI https://doi.org/10.1016/j.foodqual.2006.03.013
Department(s) AFSG Food Quality
Consumer Science & Intelligent Systems
Publication type Abstract in scientific journal or proceedings
Publication year 2006
Abstract Previous experience with food inarguably has an effect on current liking. This has the logical consequence that there must be a memory for previous food experiences. Not much is known about this type of memory compared to, say, the memory for pictures or verbal memory. In recent years the veridicality and the accessibility of a food related memory is beginning to gather attention from the scientific community. At the same time there is a movement away from the explicit, conscious orientation of many food choice studies, to a focus on implicit memory and unconscious processes. This is in line with a general trend in psychology which stresses the importance of an `adaptive unconscious¿, which is responsible for most of our behaviour (cf. Damasio, 2001, Kihlstrom, 1999 and Wilson, 2002). In the contributions to this workshop Köster stresses the fact that the memory for food is a special type of memory, and hence cannot be studied with the usual explicit and verbal methods. Møller and Hausner present a case study about the implicit memory for sweetness and fatty flavours and the effects of gender and liking. Issanchou and Sulmont-Rossé discuss the difficulties of methods to study implicit food memories. Finally Zandstra presents an investigation into the memory of liking where differences between actual and remembered liking appear. The study of food memory is beginning to take shape, and the recognition that most food related behaviour may be motivated by unconscious processes and implicit memories is important in order to understand food choice and food preferences.
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