Neurogastronomia, a ciência por trás do sabor

Renata Barros

A saída é pela cozinha

Cozinheira, vegana, cursando a pós graduação em Nutrição, alimentação saudável e empreendedorismo da PUC/RS e sou aluna da primeira turma do Diplôme Plant Based na Le Cordon Bleu/RJ.

Artigos

Neurogastronomia, a ciência por trás do sabor

Por Renata Barros

23 de fevereiro de 2023

Já imaginou comer um prato de salada sentindo sabor de pizza? E comer um cubinho de alga super nutritivo sabor chocolate? Pois saiba que existem

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Renata Barros

Artigos de Renata Barros

Neurogastronomia, a ciência por trás do sabor

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