This session explores the science of proteins, umami, and kokumi, how our taste receptors work, why some salts taste bitter, how umami synergy works, and how to maximize umami and kokumi in foods. We will also cover fascinating topics such as how to transform the taste of Brussels sprouts, why we drink tomato juice on an airplane, and why the humble cheeseburger is so beloved.
Speaker
| Recording Coming Soon |
Distributors may purchase multiple copies of packages to distribute to learners, and follow their progress. Bulk discounts are below.
| Quantity | Price per voucher |
|---|---|
| 1+ | $0.00 |
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