Flavor: The Science of Our Most Neglected Sense | 5 CEU

SKU NDCS180109
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Consider all angles of flavor from neurobiology to the science and practice of modern food production. Uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. Examine the secrets of flavor professionals (chefs, food engineers, mathematicians and taste/olfactory experts, etc.)and discover common culinary questions:

  • What isthe perfect combination of tastes?
  • Why can people experience remarkably different sensations from the same food?
  • How does cultural heritage impact the sense of smell?
  • Why does the color of a plate make food taste sweeter?

Flavor uncovers how dietetic and food service professionals can harness the many nuances and influences of flavor, to develop new culinary creations and maximize customer satisfaction.

Learning Objectives

  • Assimilate the concept of flavor from neurobiology to the science and practice of modern food production.
  • Articulate the broad range of factors that can affect our appreciation food and beverage.
  • Harness the many nuances and influences of flavor, to develop new culinary creations and maximize customer satisfaction.

Exam: 25 true/false statements. Downloadable. Unlimited retakes. View our "How It Works" video.
Kindle eBook: 1952 KB. ASIN: B01HDSU3U8. Accessible in the U.S. only.
Book: Paperback, 320pp. Apr 2017. ISBN-13: 978-0393244427


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