Flavor Perception and Sensory Evaluation Techniques –
An Introduction to The Multimodality of Food, and The Techniques Used to Navigate the Product Development Landscape
Date and time: October 28, 2017; 5:30 – 7:30 PM
Location: Brooklyn Army Terminal Annex Building, 80 58th street, Brooklyn, NY 11220
Registration fee: $15, limited to 75 people
Christopher R. Loss, PhD, Food Venture Center at NYC, Department of Food Science, Cornell University, Brooklyn, NY.
Peter Kayaian, BPS, Food Venture Center at NYC and Momofuku R&D Lab, Brooklyn, NY
Who should attend?
Food entrepreneurs; product developers; culinary professionals; curious cooks; curious consumers
Our senses are our most valuable tools in the kitchen and at the product development bench, guiding flavor exploration and discovery, and helping us to identify patterns of deliciousness. In industry and academia, flavor science and technology are converging with global cuisines and culinary techniques, creating an ideal environment for cross-disciplinary collaboration and innovation. In this presentation we will describe the physiology and function of the senses, and the multimodality of flavor perception. We will cover the fundamentals of sensory evaluation techniques (tools used by the food industry to develop new, and augment existing, food products). We will discuss how to harness flavor diversity to identify and engage unique customer segments, and address looming environmental and health and wellness imperatives connected to our food production systems. Tastings will be provided.