The way we experience food is highly complex. In this interactive keynote, Wrigley creativity fellow and chemist Gwendolyn Graff will describe the different biological and neural pathways by which our brain gets information, interprets it, and puts together inputs to draw meaning and understanding of what we are eating. The audience will sample individual tastants, scents, and trigeminals to experience the components of food separately, then combine them to see how we can tease our brains.
Gwendolyn Graff has worked for the Wrigley Company for 17 years; her first five years were spent at a subsidiary—where she primarily worked on R&D for kids’ bubblegum. Although always product-focused, she has spent a great deal of time in the early development process—ethnography, ideation, focus groups, prototyping, and concept work—helping to form new product ideas/concepts and understanding consumer insights. She has bachelor degrees in chemistry and biology from North Central College in Naperville, Illinois.
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