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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).
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