Education Session Information
Education Session Date:
March 02, 2011
Education Session Location:
Omni CNN Center Hotel
Atlanta
Understanding the Effects of Cooking Cues and Their Influences on Consumer Acceptance of Flavors
Market trends indicate that grilled chicken continues to be a consistent contributor to the foodservice category. The flavor cues, aromas, and taste perceptions associated with grilling, roasting, and hot-water extraction of chicken are strong performance drivers and do influence consumer acceptability for this versatile product category. This presentation and tasting will discuss consumer insights on the grilled chicken category derived from quantitative and qualitative studies, including flavor development, product profiling, and focus group discussions.
Speaker Information
Louise Campbell, PHD   [ view bio ]
Dave Josephson   [ view bio ]
Individual topic purchase: Selected
Research Chefs Association
Continuing Education Hours: 1.00
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