Sammanfattning
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.
Originalspråk | Engelska |
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Sidor | 27-27 |
Antal sidor | 1 |
Status | Publicerad - 2024-dec.-27 |
Evenemang | Stockholm Gastronomy Conference - Sweden, Stockholm Varaktighet: 2023-nov.-23 → 2023-nov.-25 https://capitalofgastronomy.se/en/stockholm-gastronomy-conference/ |
Konferens
Konferens | Stockholm Gastronomy Conference |
---|---|
Ort | Stockholm |
Period | 23-11-23 → 23-11-25 |
Internetadress |
Nationell ämneskategori
- Livsmedelsvetenskap (40103)
Nyckelord
- white wine
- sparkling wine
- black caviar