In the Spring of 2018 Chef Jozef Youssef was invited to speak at TEDxLSE on his research into multi-sensory flavour perception. In this talk Jozef discusses the potential impact of the emerging scientific field of multisensory flavour perception. He asks how a deeper appreciation of our sensory relationship with food can help us design food experience which encourage more sustainable and nutritious eating at restaurants as well as at home, schools, hospitals and care homes.

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A PLEDGE TO SUPPORT THE LOCAL COMMUNITY

 

Read our pledge from Kitchen Theory founder Chef Jozef Youssef to find out how we are doing our part to support the community through food during these unprecedented times.