Skip to main content

You are here

Content
Umami synergy: The timeless, complimentary taste of oysters and champagne explained by science
18. November
Upcoming conference: Making Sense from Taste: Quality, Context, Community
16. November
Gastro-Science-Chef 2021
11. August
Talking Sense
11. August
Koji works wonders in the kitchen: How to get tender meat and crunchy vegetables full of umami
30. June
Seaweeds in mythology, folklore, poetry, and life
8. June
Taste for Life presented three research projects about taste at international conference 
20. April
Packaging colours and claims do not necessarily outdo children’s preferences for the well-known 
20. April
Danish research: Vegetables hidden in a snack do not make children like the vegetables more
20. April
New teaching resources: Culinary craftsmen need savvy taste buds
30. March
Prototypes in the kitchen as a shortcut to gastronomical innovation
23. March
Using games to get kids to eat more fruits and vegetables
16. March
The Solution to Sustainable Eating is not a One-Way Street
9. March
Creative Tastebuds 2021: Exploring how our sense of taste can save the planet
10. February
Umami, crispness and beautiful servings? Put seaweed on your plate, international scientists suggest
27. June
Taste in art: School children bring to life the works of the Skagen Painters
27. June
Eighth-grade pupils: The ultimate packed lunch tastes crunchy and greasy
18. June
Sour plum caramel, greasy salami and strange medical licorice
17. June
Experts: Better education, not star chef-academy and gastro task force, will improve food quality nationwide
8. May
Taste-experience is a valuable tool in teaching and learning
18. March
Chefs are going to use both whisk and pH-meter in the future
18. March
Explore the food
11. March
When pupils’ flair for the written Danish language is increased by lemon cake
5. March
Sessions and abstracts: Creative Tastebuds 2017 revisited
20. February
Scientific publications, books and articles by Taste for Life's participants
20. February
Video: The Science of Taste. A public talk by Ole G. Mouritsen
19. February
Podcasts: Ole G. Mouritsen on Mouthfeel - how texture makes taste
10. November
What makes children happy when eating?
27. October
Video: The journey into gastrophysics
31. August
Mouthfeel: How texture makes taste
21. February
Curiosity calls for kale: Children’s Reasons for Accepting and Rejecting Food
21. November
Researchers: Unleash children’s taste
11. November
What’s Cooking, Boys?
11. November
New Nordic nudging
11. November
Smag#04: The Emerging Science of Gastrophysics
11. November
Smag #01: The Science of Taste
11. November
Those tasty weeds
10. November
Creative Tastebuds: Exploring how brain and culture collaborate on taste
10. November
Gastrophysics – the scientific understanding of gastronomy and cooking
10. November
Mouthfeel - crucial to whether we like the food or not
2. November
Taste in Food Education: A Critical, Nordic Perspective
27. October
Tasting the fermented: Ole G. Mouritsen and Adam James in Cooking with Science
Gastro-science-chef 2018