Scientific Committee/Plenary Speaker

Betina Piqueras-Fiszman, Wageningen University & Research , Netherlands

Dr. Betina Piqueras-Fiszman

Dr. Betina Piqueras-Fiszman is Assistant Professor at Wageningen University since 2014. She completed her PhD in 2012 at the Universidad Politecnica de Valencia (Spain), which investigated the influence of extrinsic factors on flavor perception. She then became a Postdoctoral fellow in the Crossmodal Research Lab (Oxford University, UK). Her research focuses on the exploration of novel ways to understand food perception, preferences, and motivations. She is particularly interested in the connection between how the mind works at an implicit level and what we observe explicitly, and on how to best explain the process considering methodological biases. She uses a multidisciplinary approach to investigate the link between consumers’ associations, perception, and motivation, and teaches on these topics. She has published around 50 scientific peer-reviewed papers and book chapters and actively contributes to various international academic symposiums, courses, and other public events. She is co-author of the book “The Perfect Meal” (2015 Prose Award) and co-edited the book “Multisensory Flavor Perception”. She also collaborates frequently with industry in a wide range of private and European projects. Betina won the 2017 Food Quality and Preference Young Researcher award, and currently sits on the editorial boards of Food Quality and Preference and Appetite.

Twitter: @Betina_PF
Uni website: https://www.wur.nl/en/Persons/Betina-Piqueras-Fiszman.htm

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