Memory for liking food

Summary

This is a BBSRC CASE studentship with Unilever Research, Colworth. Product choice is partly influenced by the remembered liking for that product at the time that the choice is made. Little research has been carried out on memory for the liking of foods, and yet remembered liking at the time of purchase maybe more influential on choice than liking ratings obtained during actual product consumption. This project brings together research from cognitive psychology on memory and perception with research on the determinants of consumer behaviour to address this issue.

Objectives

The objectives of the project are to gain a greater understanding of: 

  • The relationship between actual experienced liking for a food and remembered liking
  • How to make a food product memorable, e.g. how to get the right experience at the right time
  • How the dynamics of sensory delivery influence remembered liking 

Conference presentations

Jefferies, L., Groeger, J. A. & Shepherd, R. (2005). Food memory: the role of levels of processing and papillae density. Poster presented at the 6th Pangborn Sensory Science Symposium, Harrogate, 7-11 August 2005.

Researchers

Funding

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Lewis Carroll Building (AC)
University of Surrey
Guildford
Surrey
GU2 7XH