Join TBA member Ned Porges to learn about Organoleptics & Gustometrics! Is it science or art to plan and prep a meal? Most would reply culinary skills are learned as an art. However, underlying is science to support the selection and preparation of ingredients. Humans employ the five senses: smell, taste, touch, sight, and hearing. The study and application of human senses is called, "organoleptics". To apply the senses, a chart was developed to measure the degree of influence various food items have on people. This measurement is known as, "gustometrics." Thus, we can use the Gustrometric Chart to select ingredients for a well-received, very desirable meal. Participants at this presentation will be in small groups and challenged, using this chart, to design a balanced, yet awful meal and a balanced desireable meal. The groups will decide the winners.