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

Research output: Contribution to journalJournal article

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.

Original languageEnglish
Article number100132
JournalInternational Journal of Gastronomy and Food Science
Volume16
Number of pages4
ISSN1878-450X
DOIs
Publication statusPublished - 2019

    Research areas

  • Culinary innovation, Food Design Thinking, Interdisciplinarity

ID: 212906932