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

Author:
Frøst, Michael Bom
Source:
International journal of gastronomy and food science 2019 v.16 pp. 100132
ISSN:
1878-450X
Subject:
chefs, cooperative research, gastronomy, learning, scientists
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.
Agid:
6287429