Flavour. Our enjoyment of food is determined by it. But while dependent on flavour molecules in food, our appreciation of flavour rests on our sense of taste and smell and - importantly - on psychological influences as well. And in the modern food system there’s a largely hidden factor: the work of the chemical flavourist. Join Dr Scoff and the Prof as they chat with Dr Nadia Berenstein, historian, journalist & expert on the history of flavour.

Follow Nadia on Twitter and check her website out:

@thebirdisgone

www.Nadiaberenstein.com