A. Glaros, Eric Nost, Erin Nelson, L. Klerkx, E. Fraser
This article explores how digital agri-food system transformations are framed and by whom. To answer these questions, we searched for webpages linked to Twitter and by Google that describe the role of emerging digital technologies in agri-food systems. From these, we characterize three framings of transformation. The first framing proposes that digital tools make farms optimally productive. A second framing emphasizes inequities in access to digital tools and increased farmer participation in tech development. A third framing highlights how technology creates more traceable agri-food systems. We then conducted a social network analysis of webpage authors, finding three network clusters. The largest centres on intergovernmental and international development organizations that typically promote the first and third framings. The second framing is mostly promoted by academic and civil society actors and was least common across webpages, suggesting that digital agriculture trajectories may overlook farmer autonomy and agency. Framings vary in the degree of transformation they promote and their consideration of smaller-scale farms’ needs. We suggest that digital agri-food system transformation efforts are more diverse than typically described in the literature. We recommend public and private actors work with academics and civil society organizations to enhance farmer inclusion in designing novel transformative approaches.
{"title":"Contested definitions of digital agri-food system transformation: A webpage and network analysis","authors":"A. Glaros, Eric Nost, Erin Nelson, L. Klerkx, E. Fraser","doi":"10.1386/ijfd_00050_1","DOIUrl":"https://doi.org/10.1386/ijfd_00050_1","url":null,"abstract":"This article explores how digital agri-food system transformations are framed and by whom. To answer these questions, we searched for webpages linked to Twitter and by Google that describe the role of emerging digital technologies in agri-food systems. From these, we characterize three framings of transformation. The first framing proposes that digital tools make farms optimally productive. A second framing emphasizes inequities in access to digital tools and increased farmer participation in tech development. A third framing highlights how technology creates more traceable agri-food systems. We then conducted a social network analysis of webpage authors, finding three network clusters. The largest centres on intergovernmental and international development organizations that typically promote the first and third framings. The second framing is mostly promoted by academic and civil society actors and was least common across webpages, suggesting that digital agriculture trajectories may overlook farmer autonomy and agency. Framings vary in the degree of transformation they promote and their consideration of smaller-scale farms’ needs. We suggest that digital agri-food system transformation efforts are more diverse than typically described in the literature. We recommend public and private actors work with academics and civil society organizations to enhance farmer inclusion in designing novel transformative approaches.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"39 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85495476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Due to climate changes, resources availability and evolving markets, the food system is developing towards an articulated and complex ecology, with fast transformations occurring in food production, preparation, delivery and disposal. In this context, innovation is needed not just to ideate solutions to deal with a fast-changing system but also to accompany the change adopting a systemic long-term approach. We reflect on the transformational potential of design in the food sector enabled by digital technologies, one of the current major drivers of change. We define two levels of changes implying digital technologies, those that radically change the food system and those enabling changes within a given system. These levels are exemplified with case studies documented in literature and with students’ projects showing how transformational design can help grasp the complexity of current problems, and question the current status quo by facilitating a dialogue among stakeholders to stimulate behaviour change without prescribing it. In this article we encourage a paradigm shift of design from craft activity to a holistic approach of systemic thinking where the designer assumes the role of promoter and facilitator of change. Reflections on challenges at cultural, social and technological levels are provided in the conclusion section.
{"title":"Transformational design for food systems: Cultural, social and technological challenges1","authors":"","doi":"10.1386/ijfd_00053_1","DOIUrl":"https://doi.org/10.1386/ijfd_00053_1","url":null,"abstract":"Due to climate changes, resources availability and evolving markets, the food system is developing towards an articulated and complex ecology, with fast transformations occurring in food production, preparation, delivery and disposal. In this context, innovation is needed not just to ideate solutions to deal with a fast-changing system but also to accompany the change adopting a systemic long-term approach. We reflect on the transformational potential of design in the food sector enabled by digital technologies, one of the current major drivers of change. We define two levels of changes implying digital technologies, those that radically change the food system and those enabling changes within a given system. These levels are exemplified with case studies documented in literature and with students’ projects showing how transformational design can help grasp the complexity of current problems, and question the current status quo by facilitating a dialogue among stakeholders to stimulate behaviour change without prescribing it. In this article we encourage a paradigm shift of design from craft activity to a holistic approach of systemic thinking where the designer assumes the role of promoter and facilitator of change. Reflections on challenges at cultural, social and technological levels are provided in the conclusion section.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89364696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Various measures, both by government and commercial entities, are currently taken to promote a more sustainable eating behaviour, in particular in western countries, involving more plant-based foods and less meat. Whereas nudges in this direction previously were predominantly based on both individual and public health recommendations, the arguments for shifts in this direction now include global climate, sustainability and a general lowering of stresses on planetary health. The question is now whether a focus on climate has more effect on our food choices than a singular focus on nutrition and health. We argue that without an understanding of how to prepare delicious plant-based foods with those taste qualities (umami and kokumi) that humans generally crave across cultural and traditional food and taste preferences, it will be difficult to progress significantly towards eating more vegetables and less meat at the population level. In this study, using market-driven data over the period 2016–21 from a major Danish company that annually delivers more 1.5 million meal boxes (Meal Kits) to Danish households, we quantitatively probe the development towards a more plant-based diet among a well-defined set of consumers using Meal Kits. We trace a positive development towards an 80:20 (plant-based:animal-based) energy balance and a concomitant lowering of the carbon footprint for these eaters. Based on an analysis of the recipes that come with the Meal Kits, we propose that the umami and kokumi content of the prepared meals may be a reason for the observed progression, highlighting the importance of taste as a key to changing eating behaviour.
{"title":"Progression towards an 80:20 (plant-based:animal-based) energy balance via specially designed Meal Kits","authors":"Svend Daverkosen, Søren Ejlersen, O. Mouritsen","doi":"10.1386/ijfd_00042_1","DOIUrl":"https://doi.org/10.1386/ijfd_00042_1","url":null,"abstract":"Various measures, both by government and commercial entities, are currently taken to promote a more sustainable eating behaviour, in particular in western countries, involving more plant-based foods and less meat. Whereas nudges in this direction previously were predominantly based on both individual and public health recommendations, the arguments for shifts in this direction now include global climate, sustainability and a general lowering of stresses on planetary health. The question is now whether a focus on climate has more effect on our food choices than a singular focus on nutrition and health. We argue that without an understanding of how to prepare delicious plant-based foods with those taste qualities (umami and kokumi) that humans generally crave across cultural and traditional food and taste preferences, it will be difficult to progress significantly towards eating more vegetables and less meat at the population level. In this study, using market-driven data over the period 2016–21 from a major Danish company that annually delivers more 1.5 million meal boxes (Meal Kits) to Danish households, we quantitatively probe the development towards a more plant-based diet among a well-defined set of consumers using Meal Kits. We trace a positive development towards an 80:20 (plant-based:animal-based) energy balance and a concomitant lowering of the carbon footprint for these eaters. Based on an analysis of the recipes that come with the Meal Kits, we propose that the umami and kokumi content of the prepared meals may be a reason for the observed progression, highlighting the importance of taste as a key to changing eating behaviour.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84286751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Daniel B. Ibsen, L. Mogensen, M. Corredig, C. Dahm
One of the staple foods in a healthy and sustainable diet is legumes. As such, new dietary guidelines around the globe now include higher intakes of legumes. For example, the most recent Danish dietary guidelines recommend a daily intake of 100 g of cooked legumes. This is, however, far from current intakes. The question is then, how should legumes be (or not be) designed to enable this grand dietary transition necessary to contribute to current global sustainability goals? One option has been to produce legume-based meat alternatives. But is this the only way to go? In this opinion, we debate this solution. We outline the processing, health and climate aspect of legume product consumption and argue that we do not have the right information to be able to appropriately design future legume-based foods. We conclude that processing must be part of the solution as we also need to replace red meat with legumes and re-design traditional meals to include legumes or legume products. Finally, to create the necessary lasting impact for planetary and population health, further dimensions such as food culture, equitability and affordability should also be in focus.
{"title":"Legumes in a sustainable healthy diet: (How) to be or not to be, that is the question","authors":"Daniel B. Ibsen, L. Mogensen, M. Corredig, C. Dahm","doi":"10.1386/ijfd_00044_3","DOIUrl":"https://doi.org/10.1386/ijfd_00044_3","url":null,"abstract":"One of the staple foods in a healthy and sustainable diet is legumes. As such, new dietary guidelines around the globe now include higher intakes of legumes. For example, the most recent Danish dietary guidelines recommend a daily intake of 100 g of cooked legumes. This is, however, far from current intakes. The question is then, how should legumes be (or not be) designed to enable this grand dietary transition necessary to contribute to current global sustainability goals? One option has been to produce legume-based meat alternatives. But is this the only way to go? In this opinion, we debate this solution. We outline the processing, health and climate aspect of legume product consumption and argue that we do not have the right information to be able to appropriately design future legume-based foods. We conclude that processing must be part of the solution as we also need to replace red meat with legumes and re-design traditional meals to include legumes or legume products. Finally, to create the necessary lasting impact for planetary and population health, further dimensions such as food culture, equitability and affordability should also be in focus.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82075780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The global dietary transition is, among other things, marked by the prominence of softer, mechanically easy-to-eat foods and simple flavours. However, maintaining children’s tolerance to adverse dietary experiences, such as eating around bones, or consuming bitter vegetables, is an important contributor to nutritional balance and cultural preservation. Re-framing the capability to eat ‘difficult’ foods as an admirable, broadly useful, life skill would go a long way towards fighting against food neophobia or predilection for ultra-processed foods. In this article, I reflect on a sub-set of data gathered in 2018–20 from interactive food literacy benchmarking activities for 12–17-year-olds in Japan and Cambodia. Among the activities were measures of eating skill and tolerating adversity involving consumption of (A) bitter green vegetables and (B) whole fish. I find that social pressures lead children to derive social recognition from their food literacy and to make cognitive leaps about the utility of being able to face culinary adversity. This presents an alternative for casting adverse foods as personal, lifelong challenges rather than as momentary gustatory revulsion. It also presents an alternative approach to conventional food education, with the possibility for simultaneously measuring food literacy deficits and creating context for their resolution.
{"title":"Managing culinary adversity with food literacy: Children’s encounter with whole fish and bitter greens","authors":"H. N. Feuer","doi":"10.1386/ijfd_00043_3","DOIUrl":"https://doi.org/10.1386/ijfd_00043_3","url":null,"abstract":"The global dietary transition is, among other things, marked by the prominence of softer, mechanically easy-to-eat foods and simple flavours. However, maintaining children’s tolerance to adverse dietary experiences, such as eating around bones, or consuming bitter vegetables, is an important contributor to nutritional balance and cultural preservation. Re-framing the capability to eat ‘difficult’ foods as an admirable, broadly useful, life skill would go a long way towards fighting against food neophobia or predilection for ultra-processed foods. In this article, I reflect on a sub-set of data gathered in 2018–20 from interactive food literacy benchmarking activities for 12–17-year-olds in Japan and Cambodia. Among the activities were measures of eating skill and tolerating adversity involving consumption of (A) bitter green vegetables and (B) whole fish. I find that social pressures lead children to derive social recognition from their food literacy and to make cognitive leaps about the utility of being able to face culinary adversity. This presents an alternative for casting adverse foods as personal, lifelong challenges rather than as momentary gustatory revulsion. It also presents an alternative approach to conventional food education, with the possibility for simultaneously measuring food literacy deficits and creating context for their resolution.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81133911","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Climate change, food systems and sustainability are nowadays connected themes at many conferences. In response to these societal challenges, we arranged the symposium Creative Tastebuds 2021 to qualify questions and studies across disciplines on how we can all eat sustainably for both pleasure and planet. But how can conferences be designed in ways that build up the new knowledge that are needed today? Based on a critique of the traditional concept of conferences we discuss how alternative designs can contribute to new understandings and new answers. With inspiration from design anthropology, we discuss how knowledge production can be stimulated based on three basic elements: conceptual curation of the event, experimental and interdisciplinary collaboration and a sensuous scenography that fits the content of the conference. The symposium was designed to create an ambitious, interdisciplinary and creative atmosphere, where dialogues were facilitated in innovative ways and across virtual and physical participants. The reasoning is that audiences need to be engaged in new ways in order to foster creativity and be able to invent new solutions. Food conferences are especially suitable for playing with formats, as food is a topic everyone can relate to, and in addition, it points to the sensuous aspects of knowledge exchange. In this article, we explore conference design around the subjects of food and taste through examples of the dialogue-creating instruments used at the symposium Creative Tastebuds 2021.
{"title":"Rethinking the design of (food) conferences: The case of Creative Tastebuds 2021","authors":"S. Højlund, Mikael Schneider, Eva Rymann","doi":"10.1386/ijfd_00046_3","DOIUrl":"https://doi.org/10.1386/ijfd_00046_3","url":null,"abstract":"Climate change, food systems and sustainability are nowadays connected themes at many conferences. In response to these societal challenges, we arranged the symposium Creative Tastebuds 2021 to qualify questions and studies across disciplines on how we can all eat sustainably for both pleasure and planet. But how can conferences be designed in ways that build up the new knowledge that are needed today? Based on a critique of the traditional concept of conferences we discuss how alternative designs can contribute to new understandings and new answers. With inspiration from design anthropology, we discuss how knowledge production can be stimulated based on three basic elements: conceptual curation of the event, experimental and interdisciplinary collaboration and a sensuous scenography that fits the content of the conference. The symposium was designed to create an ambitious, interdisciplinary and creative atmosphere, where dialogues were facilitated in innovative ways and across virtual and physical participants. The reasoning is that audiences need to be engaged in new ways in order to foster creativity and be able to invent new solutions. Food conferences are especially suitable for playing with formats, as food is a topic everyone can relate to, and in addition, it points to the sensuous aspects of knowledge exchange. In this article, we explore conference design around the subjects of food and taste through examples of the dialogue-creating instruments used at the symposium Creative Tastebuds 2021.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84253059","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Review of: Global Brooklyn: Designing Food Experiences in World Cities, Fabio Parasecoli and Mateusz Halawa (eds) (2021) London: Bloomsbury, 216 pp., ISBN 978-1-35014-447-7, p/bk, $26.95
S. Højlund, M. Schneider, M. B. Frøst, O. Mouritsen
Published in: International Journal of Food Design DOI: 10.1386/ijfd_00040_2 Publication date: 2022 Document version Publisher's PDF, also known as Version of record Document license: CC BY-NC-ND Citation for published version (APA): Pedersen, S. H., Schneider, M., Frøst, M. B., & Mouritsen, O. G. (2022). Creative Tastebuds 2021. International Journal of Food Design, 7(2), 113-117. https://doi.org/10.1386/ijfd_00040_2
发表于:国际食品设计杂志DOI: 10.1386/ijfd_00040_2出版日期:2022文档版本出版商的PDF，也称为记录版本文档许可:CC by - ncc - nd出版版本引用(APA): Pedersen, S. H.， Schneider, M.， Frøst, M. B.， & Mouritsen, o.g.(2022)。创意味蕾2021。食品工程学报，2016,31(2)，393 - 394。https://doi.org/10.1386/ijfd_00040_2
{"title":"Creative Tastebuds 2021","authors":"S. Højlund, M. Schneider, M. B. Frøst, O. Mouritsen","doi":"10.1386/ijfd_00040_2","DOIUrl":"https://doi.org/10.1386/ijfd_00040_2","url":null,"abstract":"Published in: International Journal of Food Design DOI: 10.1386/ijfd_00040_2 Publication date: 2022 Document version Publisher's PDF, also known as Version of record Document license: CC BY-NC-ND Citation for published version (APA): Pedersen, S. H., Schneider, M., Frøst, M. B., & Mouritsen, O. G. (2022). Creative Tastebuds 2021. International Journal of Food Design, 7(2), 113-117. https://doi.org/10.1386/ijfd_00040_2","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"57 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83993864","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marie Damsbo-Svendsen, Bat-El Menadeva Karpantschof, Mikkel Stovgaard, Jacob Højgaard Christensen, M. B. Frøst
Culinary practitioners (chefs and healthcare cooks) need tools to systematically assess and improve the sensory quality and acceptance of the food they produce. Sensory science provides these tools to develop, revise and improve foods. However, in the culinary arts educations in Denmark teaching in sensory science is limited. We developed a teaching programme for culinary arts educations, focusing on the use of central practices of sensory science in production kitchens. The teaching programme was tested and developed in dialogue with vocational teachers and culinary students. The material consists of five theoretical and practical teaching modules that cover topics such as the senses, sensory vocabulary development and training, fast sensory methods and factors contributing to palatability. In total, 137 culinary students participated in the teaching programme. The goal was to make culinary students master sensory evaluation techniques and improve their ability to develop food that is liked by consumers. Consequently, these practitioners can improve the sensory quality and acceptance of sustainable and healthy foods. Learning outcomes in a combined sensory knowledge (ten questions) and skills test (eight sensory tasks) were examined. Altogether 89 culinary students participated in both the baseline and follow-up test. Results demonstrate a highly significant effect in both domains. The knowledge scores were significantly higher after than before the course and the scores in the skills tests revealed a significant improvement of culinary students’ vocabulary after completing the course as measured by a higher number and quality of descriptors used to describe four different foods in an open description task. A higher number of descriptors used to describe foods by means of a check-all-that-apply (CATA) sensory descriptive methodology emphasized these findings. Integrating a course on sensory science and methods into the culinary arts educations leads to significant improvement of culinary students’ sensory vocabulary, knowledge and skills. The sensory educational programme is available in Danish with elaborate instructions for teachers through Taste for Life’s online services. Additionally, to train vocational teachers so they can teach it themselves, virtual courses on the sensory educational content were created in 2021 and are accessible online.
烹饪从业者(厨师和保健厨师)需要工具来系统地评估和提高感官质量和接受他们生产的食物。感官科学为开发、修改和改进食物提供了这些工具。然而，在丹麦的烹饪艺术教育中，感官科学的教学是有限的。我们为烹饪艺术教育制定了一个教学计划，重点是在生产厨房中使用感官科学的核心实践。教学方案是在与职业教师和烹饪专业学生的对话中进行测试和制定的。该教材由五个理论和实践教学模块组成，涵盖了感官、感官词汇的发展和训练、快速感官方法和促进适口性的因素等主题。总共有137名烹饪学生参加了教学计划。目标是让烹饪学生掌握感官评价技术，提高他们开发消费者喜欢的食物的能力。因此，这些从业者可以提高感官质量和接受可持续和健康的食品。在综合感官知识(10个问题)和技能测试(8个感官任务)的学习结果进行了检查。共有89名烹饪专业学生参加了基线和后续测试。结果表明，在这两个领域都有非常显著的影响。课程结束后，学生的知识分数明显高于课程前，技能测试分数显示，完成课程后，烹饪学生的词汇量有了显著提高，这是通过在开放式描述任务中描述四种不同食物的描述词的数量和质量来衡量的。通过检查所有适用(CATA)感官描述方法来描述食物的描述符的数量更多，强调了这些发现。将感官科学和方法课程整合到烹饪艺术教育中，可以显著提高烹饪学生的感官词汇、知识和技能。感官教育课程以丹麦语提供，并通过Taste for Life的在线服务为教师提供详细的指导。此外，为了培训职业教师，使他们能够自己教授，2021年创建了关于感官教育内容的虚拟课程，并可在线访问。
{"title":"Effects on skills and knowledge of a sensory teaching program for culinary students","authors":"Marie Damsbo-Svendsen, Bat-El Menadeva Karpantschof, Mikkel Stovgaard, Jacob Højgaard Christensen, M. B. Frøst","doi":"10.1386/ijfd_00041_1","DOIUrl":"https://doi.org/10.1386/ijfd_00041_1","url":null,"abstract":"Culinary practitioners (chefs and healthcare cooks) need tools to systematically assess and improve the sensory quality and acceptance of the food they produce. Sensory science provides these tools to develop, revise and improve foods. However, in the culinary arts educations in Denmark teaching in sensory science is limited. We developed a teaching programme for culinary arts educations, focusing on the use of central practices of sensory science in production kitchens. The teaching programme was tested and developed in dialogue with vocational teachers and culinary students. The material consists of five theoretical and practical teaching modules that cover topics such as the senses, sensory vocabulary development and training, fast sensory methods and factors contributing to palatability. In total, 137 culinary students participated in the teaching programme. The goal was to make culinary students master sensory evaluation techniques and improve their ability to develop food that is liked by consumers. Consequently, these practitioners can improve the sensory quality and acceptance of sustainable and healthy foods. Learning outcomes in a combined sensory knowledge (ten questions) and skills test (eight sensory tasks) were examined. Altogether 89 culinary students participated in both the baseline and follow-up test. Results demonstrate a highly significant effect in both domains. The knowledge scores were significantly higher after than before the course and the scores in the skills tests revealed a significant improvement of culinary students’ vocabulary after completing the course as measured by a higher number and quality of descriptors used to describe four different foods in an open description task. A higher number of descriptors used to describe foods by means of a check-all-that-apply (CATA) sensory descriptive methodology emphasized these findings. Integrating a course on sensory science and methods into the culinary arts educations leads to significant improvement of culinary students’ sensory vocabulary, knowledge and skills. The sensory educational programme is available in Danish with elaborate instructions for teachers through Taste for Life’s online services. Additionally, to train vocational teachers so they can teach it themselves, virtual courses on the sensory educational content were created in 2021 and are accessible online.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"116 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79305716","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green food like vegetables typically lack this basic taste that humans on the other side are genetically primed to crave by evolution. We highlight how a mechanism of synergy operates and can be applied to enhance umami taste by a combination of free amino acids and free nucleotides in the same food item either by culinary preparation or by appropriate food pairing. Examples of the power of umami synergy are given, with some focus on sustainable marine foods like bivalves and cephalopods as well as vegetables. Finally, we demonstrate how umami taste as a driver for sustainable eating can be brought to work in the context of communication to children as well as the general public, e.g., by gamification.
{"title":"Umami taste as a driver for sustainable eating","authors":"C. Schmidt, O. Mouritsen","doi":"10.1386/ijfd_00045_3","DOIUrl":"https://doi.org/10.1386/ijfd_00045_3","url":null,"abstract":"In the present article it is proposed that a focus on taste is instrumental for promoting a green transition towards a more sustainable eating behaviour involving a more plant-based diet. In particular, it is pointed out that umami is a key driver for this transition because on the one side green food like vegetables typically lack this basic taste that humans on the other side are genetically primed to crave by evolution. We highlight how a mechanism of synergy operates and can be applied to enhance umami taste by a combination of free amino acids and free nucleotides in the same food item either by culinary preparation or by appropriate food pairing. Examples of the power of umami synergy are given, with some focus on sustainable marine foods like bivalves and cephalopods as well as vegetables. Finally, we demonstrate how umami taste as a driver for sustainable eating can be brought to work in the context of communication to children as well as the general public, e.g., by gamification.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"7 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84789325","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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