Dr. Marge Condrasky, a leader in the design of nutrition education for chefs and bridging the chef’s opinions on portion sizes as well as the introduction of healthy food items onto restaurant menus through professional training, will be another featured presenter at CAFÉ’s “The Science of Food” workshop, October 19-21, 2012, in Charlotte, North Carolina.
Highlights of her presentation “Food: Aromas and Flavor Chemistry in the Kitchen” will be examining factors of flavor profile from a brain, olfactory system (nose), and taste perspective. In addition, she will discuss comparing food pleasure and food palatability within a healthy menu paradigm.
