Although wild animals increasingly encounter human-produced food and objects, it is unknown how they learn to discriminate beneficial from dangerous novelty. Since social learning allows animals to capitalize on the risk-taking of others, and avoid endangering themselves, social learning should be used around novel and unpredictable stimuli. However, it is unclear whether animals use social cue...

To solve the future food insecurity problem, alternative and sustainable protein sources (e.g. insects, rapeseed, fava bean and algae) are now being explored for the production of food and feed. To approve these novel protein sources for future food a comprehensive risk assessment is needed according to the European food legislation. Allergenicity risk assessment might pose some major difficult...

Alzheimer's disease, the most common cause of dementia, has a high global economic impact. To date, there is no curative treatment; therefore, many efforts are directed not only at novel potential disease-modifying treatments and interventions, but also to develop alternative symptomatic and supportive treatments. Examples of these efforts include the medical foods. There are three medical food...

The present study examined the effects of a novel treatment package consisting of Acceptance and Commitment Therapy (ACT)-based activities with and without contingent rewards on children's consumption of low-preferred healthy foods. Participants were 6 children, age 3–5, who attended a local day care center. The effects of the two treatment packages on children's tasting and approach of foods w...

The ability to perceive flavors begins in utero with the development and early functioning of the gustatory and olfactory systems. Because both amniotic fluid and breast milk contain molecules derived from the mother's diet, learning about flavors in foods begins in the womb and during early infancy. This early experience serves as the foundation for the continuing development of food preferenc...

The ability to perceive flavors begins in utero with the development and early functioning of the gustatory and olfactory systems. Because both amniotic fluid and breast milk contain molecules derived from the mother’s diet, learning about flavors in foods begins in the womb and during early infancy. This early experience serves as the foundation for the continuing development of food prefer­ e...