FDBusiness.com

The Intersecting Worlds of the Food Scientist and the Chef – A Workshop at University College Cork, 18 June 2014

 Breaking News
  • UK Bottled Water Sales Top 4 Billion Litres For First Time Last year’s hot summer boosted UK water drinks consumption by more than 7% to 4,267 million litres, according to a new report from food and drink experts Zenith Global. This was worth an estimated £3.330 billion at retail prices. Sales of plain bottled water in retail packs increased by 7.9% to 3.4 billion litres, whilst [...]...
  • Morrisons Signs Up to Arla UK 360 Farm Standards Programme Arla Foods’s new farming standards programme Arla UK 360 continues to gain traction as Morrisons becomes the first retailer to commit to supporting the standards across its entire Arla milk supply. The move means approximately 200 Arla farmer owners will be directly supported by Morrisons to deliver across the eight farm business areas identified in [...]...
  • Vitafoods Europe 2019 – Guiding the Industry to a More Sustainable Future As environmental awareness reaches new heights and the world’s population continues to rise, the issue of providing sustainable foods which also offer a high nutritional value is set to grow, in both importance and complexity, over the next decade. It is with these considerations in mind that Vitafoods Europe 2019 has developed its agenda. The [...]...
  • Nordzucker to Invest €100 Million in Swedish Sugar Production Nordzucker Group will concentrate its sugar production in Sweden at its factory in Örtofta and as part of this process the refinery at Arlöv will be closed. Around €100 million will be invested in the strategy. The project is expected to be completed in autumn 2021. Based at Braunschweig in Germany, Nordzucker Group is one [...]...
  • FrieslandCampina Plans to Build a Sustainable Dairy Processing Plant International dairy co-operative Royal FrieslandCampina is exploring options to build a sustainable and innovative dairy processing plant in the Netherlands. The plant is intended for the processing of member milk into fresh dairy products, ingredients used for the production of early life and adult nutrition, and for cheese manufacturing. It would be built according to [...]...

The Intersecting Worlds of the Food Scientist and the Chef – A Workshop at University College Cork, 18 June 2014

The Intersecting Worlds of the Food Scientist and the Chef – A Workshop at University College Cork, 18 June 2014
April 25
11:06 2014

The worlds of the food scientist and the chef, once very separate, are becoming increasingly close today, and it is clear that very exciting future opportunities in innovation and product development in food, whether in the kitchen or the plant, are likely to arise from this very vibrant interface.

Just as chefs are increasingly using scientific equipment, techniques and ingredients in their work, food companies are hiring chefs to work alongside scientists in research and product development, while artisanal food producers must often draw on both sets of knowledge and expertise.

This changing landscape presents novel challenges for those institutions who train and educate chefs and food scientists, and it is increasingly common internationally for new programmes that bridge these divides to appear, accompanied by research programmes reflecting these new disciplines, such as molecular gastronomy and culinology.

To foster discussions in this regard, and following its very successful workshop on Molecular Gastronomy in February 2013, University College Cork will hold a one-day workshop on 18 June 2014 which will focus on:

* The needs of industry and the wider food sector for new kinds of future graduates

* International models for education and research in this field

* Showcasing innovative programmes and initiatives in Irish higher educational institutions in this area

* Potential future initiatives in this area.

The workshop will be of interest to anyone in industry or other aspects of the food sector in Ireland or beyond, as well as those involved in food and culinary education and research.

The organisers wish to gratefully acknowledge the support of Enterprise Ireland and Rural Food Skillnet for this workshop.

To reserve a place please contact: Mary McCarthy-Buckley at m.mccarthybuckley@ucc.ie.

About Author

mike

mike

Related Articles



Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • June 18, 2019Multimodal 2019
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here



Advertisements