저자 : 이종필
현) 부천대학교 대학원 미래푸드산업 조리기술석사과정 교수
현) 부천대학교 호텔외식조리학과 교수, 대한민국 조리기능장
쉐라톤 그랜드 워커힐 호텔 조리과장 역임
NCS 푸드플레이팅 학습모듈, 푸드플레이팅 플러스+, 푸드플레이팅 테크닉 플러스 저자
인공지능-다차원-페어링 관련 특허 출원(2025)
조리 실무와 교육 현장을 두루 경험한 조리 전문가이자 교육자이다.
현재 조리기술 교육과 미래 치유 식문화 연구, 인공지능 기반 다차원 페어링 연구에 힘쓰고 있다.
o PhD in Culinary Arts and Foodservice Management, Kyung Hee University
o Professor, Department of Hotel & Culinary Arts, Bucheon University(Undergraduate & Graduate)
o Korea's Certified Master Chef (Western Cuisine)
o President, Korean Master Healing Association
o Instructor of Metaverse Lectures: "The Taste and Aroma of Wine and Cultural Stories"
o Lecturer for National College Association Online Courses: "World Food Culture through Taste and Aesthetics"
o Author of The Secret of Multidimensional Taste
저자 : 정상민
경희대학교 관광학 박사
한양대학교 관광학 석사
미국호텔협회(AHLA) 이사
한국호텔관광학회 이사
NCS 식음료 학습모듈 저자
o PhD in Tourism, Kyung Hee University
o MA in Tourism, Hanyang University
o Board Member, American Hotel Association
o Author of NCS Food & Beverage Learning Modules
o Author of Wine and Food, The Multidimensional Marriage
Part 1. Coffee, Its Time and Defining Landscapes Chapter 1. The History and Journey of Coffee Chapter 2. What Is Coffee, Really? Chapter 3. How Coffee Becomes Sensation Part 2. The Multidimensional Sensory Theory of Coffee Chapter 4. The 0D Taste Dot Chapter 5. The First Dimension Flavor Along the Timeline Chapter 6. The Second Dimension Surface of Aroma and Texture Chapter 7. Dimensions 3-5: Structure and Emotion Part 3. Coffee and Pairing: Expanding the Senses Chapter 8. The Science of Coffee and Food Pairing Chapter 9. Sensory Pairing Matrix Chapter 10. Diverse Pairing Cases and Expansions Part 4. Turning Sensory Experience into Brand & Product Chapter 11. The Art of Sensory-Based Product Development Chapter 12. Designing the Brand Sensory Experience Chapter 13. Deconstructing the Branding Secrets Left Unspoken Epilogue References
