Eating Less But Not the Same: Food Choice, Experience, and GLP-1s - Episode 1

In this episode of ‘Consumer Perspective, The Agro-Food Podcast’, behavioral neuroscientist Michelle Niedziela explores how GLP-1s reshape sensory tolerance, reward prediction, portion perception, and emotional relationships with food. Moving beyond appetite suppression, the discussion focuses on what these biological shifts mean for food choice, product experience, and consumer behavior. 

Tekno Scienze Publisher is an academic publisher in Italy. It publishes 3 scientific journals: Chimica Oggi – Chemistry Today, Agro Food Industry Hi Tech, and Household and Personal Care Today. Always attentive to scientific innovation, the TKS Group organizes events including the International Oligonucleotides and Peptides Conference e il CFRT, symposium on continuous flow reactor technology for industrial applications. In addition to its printed magazines, TKS gives space to industry experts through various media, including its podcast section, where is now available ‘Consumer Perspective, The Agro-Food Podcast’ goes behind the scenes of the global food industry to explore how science, innovation, and human behavior shape what ends up on your plate.

Hosted by Michelle Niedziela, a behavioral neuroscientist with 20 years of expertise in sensory science and consumer psychology, Consumer Perspective connects cutting-edge research with real-world consumer experience. Michelle brings a unique lens to each episode, blending scientific insight with editorial clarity to help food R&D teams, innovators, and industry leaders understand not just what is changing in the food landscape but why it matters. 

Every episode takes a timely topic from Agro FOOD Industry Hi-Tech and breaks it down into actionable, science-based insight. You’ll hear honest analysis, expert voices, and thoughtful exploration of: functional foods and nutraceutical breakthroughs, sensory experience and changing food choice, evolving trends in consumer health and behavior, food safety, sustainability, and quality, and what all of it means for nutrition and the future of eating. Whether you’re in R&D, product innovation, sensory science, or simply curious about the intersection of food and human behavior, Consumer Perspective offers a conversation grounded in evidence and guided by real-world relevance.  Tune in for stories that go beyond surface trends to reveal the science driving consumer experience and what it means for the future of food.

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