Teaching sensory science: The effectiveness of a teaching program for culinary professionals

Mikkel Stovgaard; Jacob Højgaard Christensen; Aske Clark; Marie Damsboe-Svendsen; Bat-el Menadeva Karpantschof; Michael Bom Frøst; Karen Wistoft

Teaching sensory science: The effectiveness of a teaching program for culinary professionals

Mikkel Stovgaard, Jacob Højgaard Christensen, Aske Clark, Marie Damsboe-Svendsen, Bat-el Menadeva Karpantschof, Michael Bom Frøst, Karen Wistoft

Publikation: Bidrag til tidsskrift › Tidsskriftsartikel › Forskning › peer review

Originalsprog	Engelsk
Tidsskrift	Journal of Education Research
ISSN	1935-052X
Status	Afsendt - aug. 2021
Udgivet eksternt	Ja

Emneord

Sensory training
Didactics of taste
Gastronomy
Mullti-methodological approach
Student Engagement

Citationsformater

@article{dc160009e65c4090a867a64aac93ca21,

title = "Teaching sensory science: The effectiveness of a teaching program for culinary professionals",

keywords = "Sensory training, Didactics of taste, Gastronomy, Mullti-methodological approach, Student Engagement",

author = "Mikkel Stovgaard and Christensen, {Jacob H{\o}jgaard} and Aske Clark and Marie Damsboe-Svendsen and Karpantschof, {Bat-el Menadeva} and Fr{\o}st, {Michael Bom} and Karen Wistoft",

year = "2021",

month = aug,

language = "English",

journal = "Journal of Education Research",

issn = "1935-052X",

}

TY - JOUR

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 - 2021/8

Y1 - 2021/8

KW - Sensory training

KW - Didactics of taste

KW - Gastronomy

KW - Mullti-methodological approach

KW - Student Engagement

M3 - Journal article

SN - 1935-052X

JO - Journal of Education Research

JF - Journal of Education Research

ER -