The current PhD project takes the innovative approach of suggesting that improved interoception and exteroception can be used as a strategy to promote healthy eating behavior. It is believed that paying attention to sensory food experiences in combination with state information from the body, including pleasure, can serve as an effective tool for promoting healthier eating behavior.
The project will progress over three phases. Phase 1 includes studies of individual differences in interoceptive and exteroceptive capabilities. Phase 2, strategies to boost interoception and exteroception. Phase 3 will develop recommendations using interoceptiion and exteroception to better control desires for highly palatable foods.
Description

The PhD project focuses on understanding the cultural and personal drivers of accepting sustainable foods and the role of nutritional and sensory quality in such acceptance. Dairy alternatives will be used as a case, and therefore the project will, besides providing concrete knowledge on the nutritional value and acceptance of such products, also, serve as a model to clarify individual drivers and barriers toward accepting sustainable foods. Additionally, the present project will investigate the environmental impact of these products and their role in the Great Food Transformation.Description