Jump to Main Content
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
- Frøst, Michael Bom
- International journal of gastronomy and food science 2019 v.16 pp. 100132
- chefs, cooperative research, gastronomy, learning, scientists
- 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.