Evaluation of sensory experiments - For tutoring of teachers within restaurant education

dc.contributor.authorPersson, Claes
dc.contributor.departmentChalmers tekniska högskola / Institutionen för kemi- och biotekniksv
dc.contributor.departmentChalmers University of Technology / Department of Chemical and Biological Engineeringen
dc.date.accessioned2019-07-03T13:22:08Z
dc.date.available2019-07-03T13:22:08Z
dc.date.issued2014
dc.description.abstractThe new curriculum for Swedish restaurant schools now includes education on sensory perception of food. This knowledge is meant to aid the students in combining food and beverages into palatable dishes. This thesis evaluates a number of experiments from a tutorial in the so called Sapere method (Mat för alla sinnen) distributed by the Swedish food agency; the experiments in the tutorial is intended for education of children. The objective of this thesis is to find out if they can be used for higher education combined with theory from a chemistry angle. Several of the experiments proved to be well related to theory collected from a literature study. Some experiments are developed to include more of the theory and some new experiments are tested to give a more extended knowledge. The recommended experiments combined with the theory are considered to be well suited for education on sensory perception of food.
dc.identifier.urihttps://hdl.handle.net/20.500.12380/196066
dc.language.isoeng
dc.setspec.uppsokPhysicsChemistryMaths
dc.subjectLivsvetenskaper
dc.subjectKemi
dc.subjectLivsmedelsvetenskap
dc.subjectHushålls- och kostvetenskap
dc.subjectLife Science
dc.subjectChemical Sciences
dc.subjectFood Science
dc.subjectDomestic science and nutrition
dc.titleEvaluation of sensory experiments - For tutoring of teachers within restaurant education
dc.type.degreeExamensarbete på grundnivåsv
dc.type.uppsokM
local.programmeKemiteknik 180 hp (högskoleingenjör)
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