Neuroscience for Wine and Food

Christopher Simons and Ann Noble in “Challenges for the sensory sciences from the food and wine industries” (Nature Reviews Neuroscience 4, 599; July 2003) examine how sensory neuroscience can contribute to the development of successful products in the food and wine industries. 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.

BM&L-July 2003