Introduction
General information
Introduction
Training materials
1. Neurosciences of Food
1.1. Factors shaping the dining experience
1.2. Tips for producers and restaurateurs
2. Innovations in gastronomic tourism
Additional resources
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Short presentation of the module for Trainers
Activities
Activity 1
Activity 2
Case study
Case study 1
Case study 2
Bibliography
Bibliography
Quiz
Module 4 Quiz