Teaching chefs how to determine chloride ions quickly and efficiently: Integrating knowledge and action for effective salt reduction

Abstract

Culinary preparation can involve human health risks, often stemming from the cooking habits of individual chefs and local dietary customs, with high-salt diets being a common concern. As the primary individuals responsible for seasoning dishes, chefs are typically trained through apprenticeships or culinary programs in vocational schools. However, neither pathway usually includes systematic training in food analysis or culinary chemistry. Currently, some kitchens use salinity meters, but these are based on parameters such as density, the refractive index of soluble solids, or electrical conductivity and so are imprecise and of limited effectiveness. To address this, the project reported here designed a low-cost and high-efficiency microfluidic paper-based analytical device (μPAD) for chefs. This device enables quick detection of chloride ions in limited testing environments, allowing for accurate salinity measurements. Before and after an experiment, pre- and post-test questionnaires were distributed to assess how chefs understand salinity and their views on scientific cooking. The survey results revealed a significant increase in chefs’ awareness of salinity in cooking, demonstrating that this practice effectively promotes a low-salt dietary culture, optimizes the nutritional structure of dishes, and meets customer demand for healthier dining options.