Firms work to manipulate taste buds

08/26/2003 | NYTimes.com

Some biotechnology companies are working to create compounds that mask certain tastes in foods, drinks and some drugs. It is thought the compounds could be used to enhance the flavor of low-fat foods and make bitter or sour foods taste sweeter without adding sugar.

View Full Article in:

NYTimes.com

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations