Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 484364
Title How does the science of physical and sensory properties contribute to gastronomy and culinary art?
Author(s) Piqueras Fiszman, B.; Varela, P.; Fiszman, S.
Source Journal of Culinary Science & Technology 11 (2013)1. - ISSN 1542-8052 - p. 96 - 109.
DOI https://doi.org/10.1080/15428052.2012.728983
Department(s) WASS
Marketing and Consumer Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2013
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.
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