Dr Sue Bastian – Food, Savoury Wine and Umami
	Lecturer in Oenology and Sensory Studies School of Agriculture, Food and Wine University of Adelaide, Waite Campus Sue presented an interactive session showing the distinction between smells, tastes and flavour. It examined how we perceive these sensations. The audience participated in demonstrations of the interactions between Umami and other tastes in the context of wine and food matching. Umami in Australian bush foods was also discussed.
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