How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab
Research output: Contribution to journal › Journal article › Research › peer-review
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 language | English |
|---|---|
| Article number | 100132 |
| Journal | International Journal of Gastronomy and Food Science |
| Volume | 16 |
| Number of pages | 4 |
| ISSN | 1878-450X |
| DOIs | |
| Publication status | Published - 2019 |
- Culinary innovation, Food Design Thinking, Interdisciplinarity
Research areas
ID: 212906932