by Len Fisher | 20 Jul 2022 | Food & Gastronomy: Media and Writing
Way back in 2003 the British Cheese Board asked me if I could work out scientifically the optimum amount of cheese to put in a cheese sandwich. Well, I did, by measuring the concentration of aroma released when I ate sandwiches made with different thicknesses of... 
by Len Fisher | 2 Nov 1999 | Food & Gastronomy: Media and Writing
Another project that used MSNose was to work out how much cheese there is in the ideal cheese sandwich. This project produced a real scientific surprise – there is no gain to be had by adding more cheese above a certain thickness, because this does not produce any...