Pennsylvania State University Researchers Determine Link Between Personality Types and Hot-Spice Preferences

Published: Jul 18, 2013

Staying up-to-date has never been simpler. Sign up for the free GenePool newsletter today!

Certain aspects of an individual's personality may be a determining factor in whether they like their food plain and bland or spicy and hot, according to research presented at the 2013 Institute of Food Technologists (IFT) Annual Meeting & Food Expo-. Nadia Byrnes, MS, a doctoral candidate at Pennsylvania State University, presented her research that set out to determine whether there was a correlation between personality types and hot-spice preferences. She conducted a study of 184 participants--nonsmokers ages 18 to 45 without any known issues that would compromise their ability to taste, primarily Caucasian and slightly more women than men (63 percent).

Hey, check out all the research scientist jobs. Post your resume today!

Back to news