Food Psychology & Neurogastronomy explores the hidden relationship between the human mind and the food we eat. Moving beyond taste and nutrition, the book examines how memory, emotion, culture, environment, and the brain shape flavor perception, food choices, and dining experiences. Blending psychology, neuroscience, sensory science, and hospitality management, it explains why food is never neutral and how subtle cues—such as color, sound, aroma, menu design, and pricing—deeply influence behavior and satisfaction. Written in a practical and accessible style, the book bridges theory and real-world application, making it valuable for chefs, hospitality professionals, food entrepreneurs, students, researchers, and marketers. With a strong ethical focus, it emphasizes responsible experience design, offering insights to create food experiences that are not only profitable, but also humane, memorable, and emotionally resonant.

Chef Sugata Mukherjee is a distinguished culinary academic and currently serves as the Assistant Professor and Head of the Department of Hotel Management at DSMS College, Durgapur. With over fifteen years of extensive experience across the hospitality and culinary sectors, he brings together scholarly depth and hands-on professional expertise with rare balance. His areas of specialization include continental cuisine and molecular gastronomy, supported by advanced professional training at some of India’s and the world’s most respected establishments, including The Leela Kempinski Goa, Taj Hotels, and Carnival Cruise Liners, USA.

Throughout his academic career, Mr. Mukherjee has held significant teaching and leadership positions at institutions such as Lovely Professional University, IHMC Udaipur, and Gurukul Management Studies. Across these roles, he has remained deeply committed to strengthening culinary education, fostering critical thinking, and mentoring future hospitality professionals with both discipline and creativity.

A dedicated researcher, his academic work explores regional Indian cuisines, food safety systems, and sustainable practices within the hospitality industry. His research contributions have been published in reputed Scopus-indexed and UGC-approved journals, reflecting his continued engagement with scholarly inquiry and applied food studies.

He is the author of the acclaimed book The Art of Indian Haute Cuisine: A Contemporary Twist on Heritage, which examines modern interpretations of traditional Indian gastronomy while remaining rooted in cultural authenticity. Beyond his writing and teaching, Mr. Mukherjee serves as the General Secretary of the World Chef Choice Federation (WCCF-WB) and holds professional memberships with leading culinary bodies, including IFCA, ICF, and WACS.

Outside the classroom and kitchen, he is actively involved in cultural coordination and is an accomplished food photographer, using visual storytelling to document and communicate the deeper narratives, ethics, and artistry embedded in food.