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

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How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab. / Frøst, Michael Bom.

I: International Journal of Gastronomy and Food Science, Bind 16, 100132, 2019.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Frøst, MB 2019, 'How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab', International Journal of Gastronomy and Food Science, bind 16, 100132. https://doi.org/10.1016/j.ijgfs.2018.12.002

APA

Frøst, M. B. (2019). How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab. International Journal of Gastronomy and Food Science, 16, [100132]. https://doi.org/10.1016/j.ijgfs.2018.12.002

Vancouver

Frøst MB. How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab. International Journal of Gastronomy and Food Science. 2019;16. 100132. https://doi.org/10.1016/j.ijgfs.2018.12.002

Author

Frøst, Michael Bom. / How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab. I: International Journal of Gastronomy and Food Science. 2019 ; Bind 16.

Bibtex

@article{06e149f48fed42b087464d1542b06c26,
title = "How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab",
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.",
keywords = "Culinary innovation, Food Design Thinking, Interdisciplinarity",
author = "Fr{\o}st, {Michael Bom}",
year = "2019",
doi = "10.1016/j.ijgfs.2018.12.002",
language = "English",
volume = "16",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food Lab

AU - Frøst, Michael Bom

PY - 2019

Y1 - 2019

N2 - 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.

AB - 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.

KW - Culinary innovation

KW - Food Design Thinking

KW - Interdisciplinarity

U2 - 10.1016/j.ijgfs.2018.12.002

DO - 10.1016/j.ijgfs.2018.12.002

M3 - Journal article

AN - SCOPUS:85059964348

VL - 16

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100132

ER -

ID: 212906932