Schedule:
7:00-8:00 PM – Live Speaker Presentation

Location:
GoToWebinar

Fees:
$15.00 Members
$25.00 Non-members

No refunds as speaker presentation recording is available on demand

NeuroFoodScience & Flavor Perception - Better Foods, Lives & Planet

Join us at 7 PM on December 12 as we learn from Alex Woo, Ph.D., from w2o.

Recent advances in taste and smell neuroscience have fundamentally changed our understanding of human flavor perception. Flavor is being redefined as including all five senses. NeuroFoodScience is about making better foods, better human lives, and a better planet. Examples of better foods (tastier healthy foods) better lives (health & wellness), and a better world (sustainability) will be highlighted.

This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.0 CH for their participation in this program.

Speaker: Alex Woo, CEO, w2o Food Innovation

Alex Woo PhotoAlex is the founder and CEO for W2O, a flavor technology firm for the past twelve years based in the USA. He specializes in creating Better Food with niche expertise in contemporary taste & smell neuroscience and state of art clean label plant-based sweeteners and flavors.

Food and beverage companies hire him to bring food science to their new product development efforts on topics such as sugar reduction, salt reduction and multi-sensory eating experience. Food ingredient firms retain him to lead the creation of plant-based sweeteners and sweetness modulators.

Alex also served as Chief Science Officer Sweeteners for Amyris a precision fermentation clean ingredient company (2019-2021), and as Chief Innovation Officer for Nascent a stevia sweetener leader (2017-2019). He is currently on the science advisory board for Aromyx a biosensor startup, and Advance International a marine protein startup all near Silicon Valley.

Prior to that, Alex had held various R&D leadership positions in companies including Pepsi, Starbucks, and Wrigley. He led technical teams to achieve business results. Alex holds a PhD in Food Science from University of Wisconsin-Madison.

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