Masterclass for Food & Beverage Organizations
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Get a need-specific, custom learning experience for your teams
EXECUTIVE EDUCATION
Food Analytics partners with scholars & academics to deliver learning and development solutions for companies in the Food & Beverage Industry. Our in-person masterclass—whether custom or topic-focused- allows the stakeholders in the F&B Industry to stay current with the dynamic consumer behavior & preferences & help them cater to the most important business imperatives
Program: Understanding the Food Consumer™ in the 21st Century
The course draws from research in cultural anthropology, sociology, AI and computing, genomics, behavioural economics, social psychology, academic marketing, and is intended to broadly survey the field of food and consumer behaviour.
Learn More About the Program
SESSION 1
What can we Learn from the History of Food?
The course draws from research in cultural anthropology, sociology, AI and computing, genomics, behavioural economics, social psychology, academic marketing, and is intended to broadly survey the field of food and consumer behaviour.
KEY CONCEPTS: The concept of ‘Body’, 3 Basic Flavors, Commensality
SESSION 2
Consumer Taste, Preferences & Food Choices
This session throws light on concepts such as physiology of taste, acquired taste, synaesthesia, the genetics of taste (super taster, non-taster, taster), food preferences & choices etc.
KEY CONCEPTS: Physiology of taste, Genetics of Taste, Food Preferences, Choices
SESSION 3
What the World Eats? Globalization, Culinarization & Food Innovations
Through the use of immersive tools & publications, the attendees learn about the novel concept of ‘culinarization’ in a global context & its application to their own products & services.
KEY CONCEPTS: Terroir, Microlocal, Cultural Appropriation, Columbian Exchange, Globalization, Culinarization
SESSION 4
How Genetics, Epigenetics & the Microbiome Change the way we eat (and transform our ideas about health)
All about how biotechnology is & will continue to impact the future of food
KEY CONCEPTS: Genomics, Microbiome, DNA Sequencing, Epigenetics, Food Design, CRISPR Cas-9, Food as Medicine
SESSION 5
Responsible Eating- The Cognitive Consumer. Environment, “Vegetarianism 2.0”, Food waste & the Micropolitics of Food
Decode the buzzwords floating about the F&B Universe
KEY CONCEPTS: Cellular Agriculture, Cognitive Dissonance, Flexitarianism, New Vegetarianism, Sustainable Gastronomy
TRANSVERSAL THEMES THROUGH THE MASTERCLASS
- Millennials & Gen-Z as food consumers
- The role of Digital for food consumers
UPCOMING ISSUES
