Scientists in chef's jackets
Written by Redactie on Tuesday 28 March 2017
Peter Klosse Sarah Hyland Ali Bouzari food scientists
Have you always been curious about the menu choices of food scientists? We were. So we asked them.
If there exists one group of professionals that can tell us which foods would be good for our bodies, it would be those scientists that specialize in nutrition. After all, those professors have been studying food from a scientific perspective for years. We asked three food scientists from around the globe for their insights, and gave them the proverbial chef’s jacket.
How would the food scientist set up a menu if they would be a chef for a day? Sarah Hyland, general manager of Industry Services at the Australian Institute of Food Science and Technology would combine representative foods with a good range of sensory experiences. Whereas 'taste professor' Peter Klosse believes good food should be at least as delicious, convenient and affordable as the 'bad' foods.
Read the whole interview in our new magazine: Scientific menus
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