TY - ABST
T1 - Teaching sensory science
T2 - The effectiveness of a teaching program for culinary professionals
AU - Stovgaard, Mikkel
AU - Christensen, Jacob Højgaard
AU - Clark, Aske
AU - Damsboe-Svendsen, Marie
AU - Karpantschof, Bat-el Menadeva
AU - Frøst, Michael Bom
AU - Wistoft, Karen
PY - 2021/9
Y1 - 2021/9
N2 - The long term purpose of the study is to support building a foundation for large-scale changes in our society that lead to more sustainable and enjoyable food consumption. To ensure the meals available in schools, canteens and restaurants meet these requirements, chefs and healthcare cooks need tools to systematically assess and improve the sensory quality of the food they produce. However, the extent of teaching sensory science in culinary arts education programmes is limited. The study investigate culinary practitioners’ assessment and improvement of the sensory quality of the food they produce. A teaching program targeted culinary arts educations was developed and tested in dialogue with teachers and students. The study examines the effectiveness of the teaching programme. The teaching programme (N=137) was examined with a multi-methodological approach. Survey, tests, observations, interviews and recordings of conversations were conducted, and the survey data were analysed through cluster analysis. The results show that integrating a course on sensory science into culinary arts education led to significant improvement in most apprentices’ learning outcomes (sensory vocabulary, knowledge and skills) and learning prerequisites.
AB - The long term purpose of the study is to support building a foundation for large-scale changes in our society that lead to more sustainable and enjoyable food consumption. To ensure the meals available in schools, canteens and restaurants meet these requirements, chefs and healthcare cooks need tools to systematically assess and improve the sensory quality of the food they produce. However, the extent of teaching sensory science in culinary arts education programmes is limited. The study investigate culinary practitioners’ assessment and improvement of the sensory quality of the food they produce. A teaching program targeted culinary arts educations was developed and tested in dialogue with teachers and students. The study examines the effectiveness of the teaching programme. The teaching programme (N=137) was examined with a multi-methodological approach. Survey, tests, observations, interviews and recordings of conversations were conducted, and the survey data were analysed through cluster analysis. The results show that integrating a course on sensory science into culinary arts education led to significant improvement in most apprentices’ learning outcomes (sensory vocabulary, knowledge and skills) and learning prerequisites.
KW - Didactics of taste
KW - Gastronomy
KW - Mullti-methodological approach
KW - Sensory training
KW - Student Engagement
M3 - Abstract
ER -