Effects on skills and knowledge of a sensory teaching program for culinary students
Culinary practitioners (chefs and healthcare cooks) need tools to systematically assess and improve the sensory quality and acceptance of the food they produce. Sensory science provides these tools to develop, revise and improve foods. However, in the culinary arts educations in Denmark teaching in...
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| Format: | Article |
| Language: | English |
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Intellect
2022-11-01
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| Series: | International Journal of Food Design |
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| Online Access: | https://intellectdiscover.com/content/journals/10.1386/ijfd_00041_1 |