Peter Klosse
T.A.S.T.E.
http://www.tasteresearch.org
https://linkedin.com/in/peterklosse/
Dr. Peter Klosse is known as the 'taste professor'. He developed a new theory on the classification of taste. In this new paradigm taste is not something personal, but a product quality that can be classified with the mouthfeel model. Consequently, taste can be adopted to personal preferences. He authored more than fifteen books on the subject. His book in English, ‘The Essence of Gastronomy, understanding the flavor of foods and beverages’ is used in education. In Klosse’s view, taste is both the problem and the solution of some major global issues. Neglecting taste has led to the production of cheap and tasteless commodities with low nutritional and added value. Re-introducing varieties with taste will help the people, landscapes, biodiversity and ultimately the planet. There is a need to curb global food behavior. This is also expressed in the 2030 agenda of the United Nations: 12 of the 17 Sustainable Development Goals (SDG’s) have directly to do with food production and consumption. Liking is an important motor of food choice. Nobody objects to eating something delicious. Therefore taste research is more needed than ever. The foods that are better for the people and the planet need to be just as Convenient, Affordable and Tasty as the foods we ask the people to give up. Peter Klosse founded The Academy for Scientific Taste Evaluation. TA.S.T.E. is an independent research foundation. He is professor Gastronomy at the Hotel Management School Maastricht of Zuyd University and member of the Google Foodlab. His team at T.A.S.T.E. is involved in PhD projects to measure taste, connect taste to people with modern technology and to find ‘mouthfeel mechanisms’.