Recently I was in the Dolomites and I met a Mario Ubiali who owns a group working in neuroscience research, and in this particular case it was food related. This topic is very interesting because it is possible to measure the direct benefits of nature without even asking.
The idea and the practice of digitally scanning the physiological, or behavioural characteristics of individuals as a means of identification, instead of their subjective opinions.
There was some amazing research on a blind wine tasting of Gianfranco Soldera’s wines served blind, and they achieved the highest results in a multi layered data collection – how cool is that!
Categories: Kitchen Facts