Senior
Exploring the Secrets of Deliciousness: Collaborative Class with Ritsumeikan University's Aroma Specialist
We held a high school-university collaborative class with Professor Satomi Kunieda from the College of Gastronomy Management at Ritsumeikan University.
Professor Kunieda, a specialist in aromas, taught us how we perceive "deliciousness" through various experiments and hands-on activities. For many students, it was their first experience of sharpening their senses to truly feel "deliciousness," leading to continuous surprises and discoveries. The class, which provided a taste of specialized learning at the university level, greatly stimulated the students' intellectual curiosity. The session offered valuable learning opportunities, such as imagining the taste of beverages with only aromas added, experiments where students had to guess food based on various scents, and a "dark restaurant" where they envisioned food while their sense of sight was blocked. Through these experiences, the students were able to delve into the secrets of "deliciousness" from the perspective of the five senses.
Professor Kunieda, a specialist in aromas, taught us how we perceive "deliciousness" through various experiments and hands-on activities. For many students, it was their first experience of sharpening their senses to truly feel "deliciousness," leading to continuous surprises and discoveries. The class, which provided a taste of specialized learning at the university level, greatly stimulated the students' intellectual curiosity. The session offered valuable learning opportunities, such as imagining the taste of beverages with only aromas added, experiments where students had to guess food based on various scents, and a "dark restaurant" where they envisioned food while their sense of sight was blocked. Through these experiences, the students were able to delve into the secrets of "deliciousness" from the perspective of the five senses.
