Abstract: For the vast majority of human history and prehistory, the primary objective of seeking food was survival through the maintenance of energy homeostasis and the avoidance of starvation. As such, the development of homeostatic hunger is based on the prolonged absence of energy intake. In modern times, among well-nourished populations, most food consumption occurs for reasons other than acute energy deprivation.

Taken as a whole, the scientific literature suggests that the pleasurable and rewarding effects of foods are multiple, highly involved in human eating behaviour and hugely responsible for food intake -no matter, if the intake is below or beyond bodily needs, or of a healthy quality.

Several pleasure dimensions appear to have separate roles in overconsumption. In terms of liking, some individuals are believed to experience an exaggerated hedonic response to palatable foods, so that foods are enjoyed more and therefore eaten in greater amounts. Conversely, other individuals have a diminished ability to experience pleasure from food and therefore consumption of food is driven up to satisfy an optimum level of stimulation. Processes of wanting may also lead to weight gain through increased reactivity towards cues from available food. Moreover, a reduced ability to resist the motivation to eat when satiated may promote overconsumption.

This presentation will introduce the concept of food-related pleasure to understand and affect human appetite and eating behavior. We will zoom in on the pleasurable eating experience, the relevance of developing a scale to measure food related pleasures, and the applicability of this research, when trying to understand and push human eating behavior in healthier, more sustainable etc. direction.