The Science of Umami - Sponsored By: The Glutamate Association


Presented By Chris Koetke, CEC, CCE, MBA, HAAC, vice president, School of Culinary Arts, Kendall College

Description: This session will explore the history of the umami phenomenon and delve into techniques used to build a flavor experience of complexity and balance. The relationship between umami and dietary glutamate will be discussed, as well as concerns about MSG and ways of accurately responding to common myths.