Humans possess an innate tendency to seek connections with nature. This is the hypothesis that THIMUS is exploring with “deep brain” reactions to highly natural ingredients.
THIMUS will show how their neuroscientific and sensory analysis approach to food consumption has led to groundbreaking discoveries. They’ll discuss a comparative study on Tombea, a mountain cheese on the Ark of Taste that’s local to the Brescia area in Italy. The traditional product has been tasted in a controlled blind tasting with other similar but industrially-produced cheeses. How does the brain respond differently? Come find out!
Thanks to Amy’s Kitchen for supporting our series of free talks to inspire public engagement around good, clean and fair food for all.