The Sensory Science and Eating Behaviour team were well represented last week at the 36th European Federation for Food Science and Technology (EFFoST) International Conference. The theme of this international conference was Shaping the Production of Sustainable, Healthy Foods for the Future.

In addition to embracing the local Irish culture, the WUR team contributed to the program with presentations from our students Dan Liu, Rutger Brouwer, Yifan Zhang and Yao Chen. Chair of the Sensory group Prof. Ciarán Forde gave a plenary lecture on the role of sensory cues in moderating healthy eating behaviours, and also spoke to young researchers at the Young EFFoST event, and in the closing session on the role of processed food in promoting sustainable diets. The next meeting is in Valencia in 2023 where the SSEB team hopes to again contribute to a successful meeting.