Over the last several months, the Fraunhofer Institute for Building Physics, in Holzkirchen, just south of Munich, has been trying to find the answer to this question - particulary given that Lufthansa serves approximately 1.7 million liters of tomato juice each year.
More broadly, through a series of tests, researchers are trying to determine how flight conditions change the way food and drinks taste while in-flight. The institute is conducting this research on behalf of Lufthansa, which is one of the few airlines in the world that is currently undertaking airplane cuisine research - the final round in the testing series is due to be held in December.
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