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.
KEYWORDS: Physical properties, sensory properties, context, non-sensory factors, food choice, molecular gastronomy, food technology
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Mestrado em Inovação em Artes Culinárias 