How does the science of physical and sensory properties contribute to gastronomy and culinary art?

B. Piqueras Fiszman, P. Varela, S. Fiszman

Research output: Contribution to journalArticleAcademicpeer-review

7 Citations (Scopus)

Abstract

What occurs in a physical properties and sensory research laboratory is relevant to food developers, chefs, and others working in the hospitality/culinary sector as well as to any curious food lover. Thanks to the contributions of science, the latest food innovations are percolating through to the dining rooms of restaurant managers who want to improve the consumption experience. However, scientific developments and findings are not limited to the food revolution itself. New methods are being applied to understand consumers better and convey correct messages successfully. Contextual factors are also being taken into account when studying consumer perceptions. Taken together, if managed appropriately in a restaurant setting, these insights can enhance the gastronomic experience.
Original languageEnglish
Pages (from-to)96-109
JournalJournal of Culinary Science & Technology
Volume11
Issue number1
DOIs
Publication statusPublished - 2013

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