This project will move our understanding of the neural basis of food information processing forward in three ways: 1) We will investigate whether behavioral responses to food depend on the realness of the stimuli by presenting stimuli in VR and real objects; 2) We will investigate brain responses related to perception of food by analysing previously acquired functional magnetic resonance imaging (fMRI) data; 3) We will investigate the cognitive factors underlying food choices (i.e. sustainable choices) using VR.

The combination of these different experimental techniques will allow to decode visual representations of foods in healthy adults. The long-term aim is to understand how mechanisms which were fundamental for our evolution and survival evoke perceptual processes nowadays. In most Western societies the environments are overwhelmed by food-cues and ready-to-eat highly processed and fat foods. Understanding how foods are perceived and how food-cues trigger food choices can lead to interventions aimed at promoting healthy and sustainable food choices.