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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.
Danielle Beurteaux

Food Technology Magazine

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.

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Hero Image: Photo courtesy of Laura Coelho

Authors

  • Danielle Beurteaux Journalist

    Danielle Beurteaux is a journalist who writes about science, technology, and food.

Categories

  • Sensory Science

  • Food Sciences

  • Food Product Development

  • New Product Development

  • Research

  • Food Technology Magazine