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
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.