@inbook{78ffa3b51b694e47a7849c57894d1446,
title = "Molecular gastronomy, chefs and food innovation: an interview with Michael Bom Fr{\o}st",
abstract = "Michael Bom Fr{\o}st speaks about molecular gastronomy, and emerging science that integrates technological advances in food science with gastronomes' visions for new dishes that go beyond tasting fantastic, to surprising and challenging our senses and food experiences. The conversation progresses to explore how collaboration between chefs and food scientists can be a route to new product development by industry. Michael also speaks about the MAYA principle - Most Advanced, Yet Acceptable - as a framework for guiding innovation.",
author = "Fr{\o}st, {Michael Bom} and S.R. Jaeger",
year = "2010",
month = aug,
language = "English",
isbn = "978-1-84569-567-5",
series = "Woodhead Publishing Series in Food Science, Technology and Nutrition",
publisher = "Woodhead Publishing Limited",
number = "195",
pages = "634--645",
editor = "Hal MacFie",
booktitle = "Consumer-driven innovation in food and personal care products",
address = "United Kingdom",
}