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  • Mouthfeel by Ole G. Mouritsen and Klavs Styrbæk. Cover by Jonas Drotner Mouritsen
    Mouthfeel by Ole G. Mouritsen and Klavs Styrbæk. Cover by Jonas Drotner Mouritsen

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Podcasts: Ole G. Mouritsen on Mouthfeel - how texture makes taste

Author: 
Eva Rymann
10. November - 2017
mouthfeel
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Mouthfeel - crucial to whether we like the food or not
Mouthfeel: How texture makes taste
Article In these two podcasts, director of Taste for Life Ole G. Mouritsen presents the science behind the book “Mouthfeel: How texture makes taste” written with award-winning Danish chef Klaus Styrbæk.

 

Mouthfeel: the effect of sensation and texture on the flavor of food

hosted by Russ Parsons for The Splendid Table.

 

Mouthfeel: How texture makes taste

hosted by Mark Lynch for Inquiry on WICN.

 

 

 

 

Mentioned in the article

Ole G. Mouritsen

Head of center, professor, DSc, University of Copenhagen

Dr Ole G. Mouritsen is the head of centre in Taste for Life and head of the Gastrophysics focus area. He is a professor in Gastrophysics and Food Innovation at the Department of Food Science, University of Copenhagen.

He is an expert in bio- and gastrophysics with a special focus on mediation of the natural sciences to the general population through knowledge about food and taste.

Klavs Styrbæk

Head chef

Klavs Styrbæk is the head chef and manager of STYRBÆKS, running a restaurant, cooking classes, meeting facilities and food innovation.

With his wife Pia, he has developed learning materials on several topics, i.e. food culture, sustainability and food waste.