How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab

Michael Bom Frøst

doi:10.1016/j.ijgfs.2018.12.002

How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab

Michael Bom Frøst

Design and Consumer Behavior

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Abstract

A frame for successful interdisciplinary collaboration between chefs and scientists is suggested based on the author's experience and background. The author is former director of the now closed Nordic Food Lab. The learning potentials for both parties in these types of collaborations are elaborated.

Originalsprog	Engelsk
Artikelnummer	100132
Tidsskrift	International Journal of Gastronomy and Food Science
Vol/bind	16
Antal sider	4
ISSN	1878-450X
DOI	https://doi.org/10.1016/j.ijgfs.2018.12.002
Status	Udgivet - 2019

Finansiering

This study was funded by “Nordea fonden” as part of the project “Smag for Livet”. The author wishes to thank all former staff members, interns and students of Nordic Food Lab for their contribution to what I have learnt from serving as director of Nordic Food Lab. It has been a pleasure to serve you and the mission. Marie Damsbo-Svendsen is thanked for collecting information about teaching materials regarding sensory analysis and science in Chefs’ education in Denmark.

Adgang til dokumentet

10.1016/j.ijgfs.2018.12.002

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Citationsformater

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