WHEN SCIENCE AND ART MEET: SENSORY FLAVOUR EXPERIENCE FROM LOCAL GHANAIAN DISHES

J. Agyei-Amponsah; M. Y.B. Adjei

WHEN SCIENCE AND ART MEET: SENSORY FLAVOUR EXPERIENCE FROM LOCAL GHANAIAN DISHES

J. Agyei-Amponsah
, M. Y.B. Adjei

GAEC (Senior research scientist - Sensory and Consumer)
PI – Sensory Evaluation Laboratory)

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

Abstract

Although many of us will agree that we “eat to live”, we also agree that the food we eat (to live), should bring us happiness and contribute positively to our wellbeing. Simply put, food should be nutritious, healthy and enjoyable. It, therefore, comes as no surprise that humans will use all their five (5) senses to assess the quality of food before and during consumption. The five basic senses are the sense of sight, smell, touch, taste and hearing (Fig 1).

Original language	English
Journal	African Journal of Food, Agriculture, Nutrition and Development
Volume	22
Issue number	1
Publication status	Published - 2022
Externally published	Yes

Cite this

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AB - Although many of us will agree that we “eat to live”, we also agree that the food we eat (to live), should bring us happiness and contribute positively to our wellbeing. Simply put, food should be nutritious, healthy and enjoyable. It, therefore, comes as no surprise that humans will use all their five (5) senses to assess the quality of food before and during consumption. The five basic senses are the sense of sight, smell, touch, taste and hearing (Fig 1).

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WHEN SCIENCE AND ART MEET: SENSORY FLAVOUR EXPERIENCE FROM LOCAL GHANAIAN DISHES

Abstract

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