Robin Dando, associate professor of food science, says, “The future of food design is multisensory... You can imagine, for instance, popcorn that has a certain coloration to it and all of a sudden it tastes sweet without us needing to put sugar in it.”
Reneta McCarthy, senior lecturer in the School of Hotel Administration, says that hotels lose “a piece of that marketing message, the memory of that experience” when they ditch miniature hotel shampoo, conditioner and lotion bottles.
“Companies are just so desperate to find really good people that if you have a community of 100 million people, they’re going to post a job there because they don’t want to miss out,” says JR Keller, assistant professor of human resource studies.
“Even though, in a material sense, they come and go, they live on in the stories we tell, the relationships we cement, and ultimately in the sense of who we are,” says professor of psychology Thomas Gilovich about investing in experiences.
“If this is seen by the indigenous social movement as an effort by the old elite to restore the old order in Bolivian society, I think that is a recipe for tremendous political conflict,” says Kenneth Roberts, professor of government.
“We began with magnetic sensors (magnetometers) largely because they do not require contact with the ground, and we were concerned about protecting the tracks,” says Tommy Urban, research scientist in the College of Arts and Sciences and lead author of the paper. “We didn’t want to walk over and drag anything over the tracks in order to collect the data.”