Taste & Psychology: Demystifying the Food Industry's Real Judges
In a world of rules and principles that govern our way of cooking and perceiving food products, understanding consumers’ attitude and behavior is often left forgotten. In this session, I will talk about how consumers are researched within the food industry and how consumer actions and opinions differ from food and wine critics that we see on tv, magazines and online. Lastly, I will show some case studies that either supports or contradict our social norms of the rules of pairing beverages with different ethnic cuisines
Date: Tuesday 2nd March, 2027
Location: We are delighted to be hosting at the Off The Track, 114 Havelock Road, Havelock North 4130
Time & format: The course will start at 10am, with a coffee and tea break followed by a lively facilitated discussion to answer all your curious questions. The course will finish at 12pm each week.
About the expert
Barry Wong
Barry Wong is a Postgraduate Wine Business lecturer at EIT and a student research supervisor in the BVWSci programme. He holds a PhD in Sensory and Consumer Science from the Auckland University of Technology, where his research explored the sensory and flavour perception of Korean rice wine (makgeolli) using marketing theories and sensory methods.
Recently, he has supervised postgraduate projects on no/low alcohol (NOLO) wines, ethnic cuisine compatibility, organic wine consumption, and Hawke's Bay viticulture trends.
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