Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


2. gastronomy

No description

Gregor Thissen

on 19 September 2017

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of 2. gastronomy

introduction in gastronomy as a science
gastronomy as a science
in total
interdisciplinary science
Flavor and tasting
How can we use this difference?
It's all in the name... or?
How to achieve liking?
explaining flavor, communication on flavor and taste --> It's about words!
universal flavor factors
English students:
Book: the essence of gastronomy, by Dr. Peter Klosse
study chapters 1

dutch students:
Book: Het Nieuwe proefboek by Dr. Peter Klosse
study chapters: Inleiding and chapter 1
Through understanding LIKING
Man and Product
Mouth feeling and flavor intensity
Why Gastronomy at the HMSM?
Knowledge on food, drinks, production methods and how we interpret flavor helps you to communicate with your professionals
Full transcript