Cross-cultural Influences in Multi-sensory Flavor Perception and Association

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Understanding the power of sensory research in regards to flavor perception and association.

Innovation for flavorists goes beyond the lab. Flavor experts must consider the nuances of flavor perception and association of cultures while formulating for specific applications.

During Flavorcon Virtual 2021,Cross-cultural Influences in Multi-sensory Flavor Perception and Association,” BecauseCulture’s Annalisa Nash Fernandez explains how sensory research is yielding new insight into cognitive influences of local cuisine preferences and behavior on sensory cues and flavor perception and association, and how it varies by culture. 

Fernandez will review sensory research on cross-cultural differences in taste patterns and visual taste/flavor associations to leverage its implications for product branding, labeling, packaging and marketing. The intercultural strategist also plans to explore the intersection of language, culture and biology on the sensation, perception and experience of taste and develop cultural competence in the senses.

Annalisa Nash Fernandez, Intercultural Strategist, BecauseCulture

Annalisa Nash Fernandez is a specialist in world cultures, focusing on cultural elements in technology and business. She holds a dual background as corporate strategic planning director in global emerging markets, and linguist, and earned a B.S. in finance from Georgetown University, and an MA in translation from the University of Wisconsin.

Registration is now open

Review the full schedule and register for both days of Flavorcon for early bird rates priced at $79 until October 15, 2021 at 11:59 PM CST. Prices bump up to $99 for standard rates. Visit

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