Food Technology Magazine | Research
Charting Feelings About Food
Researcher Laura Coelho of the University of Guelph has created a new sensory science methodology called EmoMap.
Laura Coelho discusses her EmoMap research at a symposium. Photo courtesy of Laura Coelho
After co-launching her own food company with her husband in her homeland of Brazil, Laura Coelho had questions. The company didn’t do as well as they’d hoped, and that led Coelho to a degree in food science.
“I ended up in sensory because I was curious about how you really understand what consumers are thinking about the food,” Coelho says.
She’s now completing her PhD in sensory science at the University of Guelph’s Food Science Department. While working on a …
