In the 6th semester of our Bachelor’s program, the elective “Gastronomy and Culinary Management” is all about aesthetics and appealing to the senses. In particular, taste, enjoyment, sensory perception and design are addressed in this context.
Lecturer Elisabeth Buchinger, CEO Sensorikum – Best of taste, familiarized the students with the basics of sensory analysis and individual enjoyment, product evaluation and sensory market research. In a food pairing workshop, the students then tested food combinations themselves – which at first glance seemed unusual – and discussed the application of food pairing in gastronomy and product development. A big thank you in this context to Maiko Janke, Account Manager of ISS Austria and responsible manager of the taste’njoy restaurant on our campus, as well as to the entire taste’n joy kitchen team. They supported our students with the preparations for the Food Pairing Workshop in a committed, free and very flexible way.
Karin Lobner, CEO Gefühlsküche, analyzed together with the students the central question “Who is the guest” as well as the psyche of the guest. With Martin Hablesreiter from the Austrian artist duo Honey and Bunny – atelier for art / design and architecture, the students dealt with the artistic aspects of food design, while Bernhard Hiehs, Derenko GmbH, taught them the importance of interior design and overall gastronomic concepts. With food blogger & food photographer Eva Fischer, foodtastic.at, the students worked on do’s & don’t’s of food staging on social media.
The presentation of the final projects (product evaluation and sensory description) took place during an excursion to the Kirschen Genuss-Quelle in Breitenbrunn on Lake Neusiedl, after an informative guided tour through the cherry orchards and a tasting of various cherry jams.