Food science is an interesting field that studies the molecular activity that is occurring at our food, and why our perceptions towards certain foods exists. This includes why we enjoy french fries so much, why the crunch of an apple tastes better than an apple without a crunch, or why we love it when a dorito is the perfect orange. Fast food and certain snack companies actually pay a significant amount in order to have scientists test their food products, and compare it to scientific theory in order to improve consumer revenue. For example, the reason why doritos are always crunchy is not an accident, neither is the reason why a bag of lays is always almost half full of air. When a person opens a bag of Lays chips, the air that gets escaped keeps the chips fresh, but also has a specific synthetically created “potato” smell that is supposed to make the eater a little more hungry and crave the chips a little more. That puff of air that hits your face is almost similar to pavlov’s experiment, where the end goal is to make the consumer used to that puff of air hitting their face whenever they crave a snack, and that will induce a behavior of grabbing (specifically) a bag of Lays.
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