Cutting-edge neuroscience is revolutionizing food product development and consumer experience. Thimus CEO Mario Ubiali reveals how measuring emotional and sensory responses at the neurological level provides insights traditional surveys miss entirely. Through case studies, learn how neuroscience-backed data reduces NPD cycles by up to 40%, enables reformulation that maintains satisfaction while reducing sugar and salt, and creates new approaches to quality assurance and personalization - giving food companies powerful tools to create products consumers truly love.