Abstract
A recently started project focuses on optimizing high-quality, complex,
and sustainable Swedish foods and beverages, individually and in combinations,
with cases of white wine, sparkling wine, and Black Caviar. Sensory
aspects play major roles in what we choose to eat and drink. Research
on the perception of products individually and in combinations have shown
that combination of foods and drinks can be optimized in relation to the
taste experience and thus create successful and attractive combinations.
and sustainable Swedish foods and beverages, individually and in combinations,
with cases of white wine, sparkling wine, and Black Caviar. Sensory
aspects play major roles in what we choose to eat and drink. Research
on the perception of products individually and in combinations have shown
that combination of foods and drinks can be optimized in relation to the
taste experience and thus create successful and attractive combinations.
Original language | English |
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Pages | 27-27 |
Number of pages | 1 |
Publication status | Published - 2024-Dec-27 |
Event | Stockholm Gastronomy Conference - Sweden, Stockholm Duration: 2023-Nov-23 → 2023-Nov-25 https://capitalofgastronomy.se/en/stockholm-gastronomy-conference/ |
Conference
Conference | Stockholm Gastronomy Conference |
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City | Stockholm |
Period | 23-11-23 → 23-11-25 |
Internet address |
Swedish Standard Keywords
- Food Science (40103)