Food Technology Magazine | Research
Sensory Science for 1.5 Billion People
Riëtte de Kock is working to democratize sensory science in Africa, factoring in the food preferences and cultural traditions of the continent’s large and diverse population.
Photo courtesy of Riëtte de Koc
At a sensory science conference in 2009, Riëtte de Kock felt very out of place.
“Everyone was speaking about chocolate and yoga,” she remembers. “I thought that the type of work I’m doing doesn’t fit in.”
But then, she says, a keynote speaker at the conference asked whether sensory science was only for affluent societies—exactly the question de Kock wanted to hear. That’s when, she says, “I knew what I was doing was important.”
A prof…
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