The book chapter, jointly written by Res. Asst. Emel Çirişoğlu and Res. Asst. Ayşe Seray Çetin who is an academic member of Istanbul Gelişim University (IGU), Faculty of Fine Arts (FFA), Department of Gastronomy and Culinary Arts, has been published.
The book titled "Gastronomy Engineering", edited by Assoc. Prof. Dr. Murat Doğan and the first edition of which was published last September, also included a book chapter jointly written by Res. Asst. Emel Çirişoğlu and Res. Asst. Ayşe Seray Çetin who are the academic members of the Department of Gastronomy and Culinary Arts. The co-written chapter is included in the book under the title of “How Does Food Taste and Salt?: Food Design and Sensory Evaluation”.
In the jointly written chapter, Çirişoğlu and Çetin made a basic introduction by first discussing the concepts of taste, flavor, and aroma and talking about basic tastes and other taste types. Then, the effects of taste and flavor on consumer preferences and the taste, smell, and aroma substances in foods were mentioned. In addition, the chapter also explains in detail the flavor compounds that occur during food processing. Res. Asst. Emel Çirişoğlu and Res. Asst. Ayşe Seray Çetin lastly discussed important and recent topics such as "sensory perception and consumer preferences", "sensory perception process", "factors affecting sensory decision", "consumer preferences", "food-flavor-design" and "food matching". They also provided detailed information on topics that attracted interest at the time.
We congratulate Res. Asst. Emel Çirişoğlu and Res. Asst. Ayşe Seray Çetin for being the chapter writers and wish them success in their academic studies!
