At the end of this session, the learner should be able to apply food science principles in daily food preparation to enhance customers’ food consumption experience.

1. Culinary, Baking Science, and Substitute – Illustrate the evolution of customers’ tastes and habits under food science and recommend different substitute ingredients with healthier options.

2. Nutrient Density of Food Products – Apply the different methods of low-fat or dairy-free formulas to increase the nutrient density of food products,

3. Food Consumption Experiences – Apply cooking techniques to enhance the food consumption experience under the consideration of the relationships between various senses and food.

4. Prepare Food Presentations – Interpret the relationships between food presentations to enhance customers’ food consumption experiences.