Merlin Gessen, María Alejandra Brenes, Marcus Gessen and Claudia Drastrup are the members of the team that won the first place in the contest organized by Neurocamp Latin America, with a focus on “Neuromarketing and the use of biometric technologies”.
The allied portal Doble Llave spoke with Merlin Gessen, a prominent Venezuelan neuro-gastronomer and cook, to learn more about the competition and its implications, the value of this international recognition for the discipline or area of knowledge in which he has been working, how beautiful it is to be part of this renowned team and the pride that is felt in raising the name of Venezuela.
16 groups from 8 countries participated in the contest. The winning team presented an investigation in which it is demonstrated – with biometric technology – how the environment is decisive in the choice of a product.
Merlin Gessen, Marcus Gessen and Claudia Drastrup, Venezuelans, are part of Todounchef, with certifications in neurogastronomy. Alejandra Brenes, a Costa Rican, is a psychologist, specialist in neuromarketing.
Satisfaction and productivity
For Merlin, this research is an important support for the world of gastronomy “which is currently affected as a branch of the economy in the world, and in the case of Latin America it has been even harder, because there is no reliable data available to conquer to the consumer”.
He assured that his team’s research serves small businesses that can now have access to that work, because part of the award is the publication of the study. “What we did can be put into practice on a massive scale and that is a great advance. We are processing the methodology so that it can be used massively.”
We invite you to see and listen to Merlin Gessen in this entertaining conversation and video interview.
Thanks to this research, small and medium-sized restaurants can do a neuromarketing study for their businesses today, which will allow them to make better decisions.
With information from doblellave
Audiovisual production: Ida Febres and Jesús Ramírez
