Olive Oil in the Plant-Forward Kitchen Interview Series: Jean Xavier Guinard and Gemma Pasquali

<p>In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience. </p> <p>Jean-Xavier Guinard, PhD, is Professor of Sensory Science and Co-director of the Coffee Center at the University of California, Davis. He is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods, how humans perceive foods, and how they affect food choices and consumer behavior.</p> <p>This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.</p> <p>Learn more about olive oil at <a href='https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen'>https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen</a></p>