Learning about food: conditioned preferences and aversions.

doi:https://doi.org/10.1079/9781845932794.0117

Learning about food: conditioned preferences and aversions.

Josephine M. Forbes-2007-01-01-CABI eBooks

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TL;DRAbstract

This chapter discusses the motivation, learning, learned aversions, condition preferences, continuum from preference to aversion, social components, position of food cues and palatability in relation to food intake and food selection of poultry, pigs, cattle, sheep and goats.

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This chapter discusses the motivation, learning, learned aversions, condition preferences, continuum from preference to aversion, social components, position of food cues and palatability in relation to food intake and food selection of poultry, pigs, cattle, sheep and goats.

Keywords

PalatabilityTaste aversionFood preferencePreferencePsychologyFood scienceTasteBiology

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