The Science of Taste Exploring Food and Beverage Engineering

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Exploring the critical role of taste in food and beverage engineering, this book delves into the science behind flavor profiles and sensory experiences. It examines how taste influences consumer preferences and product development, emphasizing the integration of sensory analysis in food innovation. The text also discusses the impact of cultural and individual differences on taste perception, making it a valuable resource for professionals in the culinary and food science fields.