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

Publikation: Bidrag til tidsskriftTidsskriftartikelfagfællebedømt

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.

OriginalsprogEngelsk
Artikelnummer100132
TidsskriftInternational Journal of Gastronomy and Food Science
Vol/bind16
Antal sider4
ISSN1878-450X
DOI
StatusUdgivet - 2019

ID: 212906932