A LOOK AT THE FUTURE OF FOOD: “Dewis and his colleagues work to analyze hundreds of thousands of substances and develop compounds that will please the buying public in four ways—through smell, taste, sensation and emotion. To do so, flavor scientists are homing in on molecules, receptors, brain structures and genetic code that will enable them to create flavors tailored to consumers’ palates, health condition, demographics, even genotype.” I’m guessing that Nina Planck wouldn’t approve.