Olive Oil in the Plant-Forward Kitchen Interview Series: Jean Xavier Guinard and Gemma Pasquali
The Culinary Institute of America
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Show Notes
In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience.
Jean-Xavier Guinard, PhD, is Professor of Sensory Science and Co-director of the Coffee Center at the University of California, Davis. He is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods, how humans perceive foods, and how they affect food choices and consumer behavior.
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.
Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen