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The Chef and the Food Scientist:
The changing needs of the modern food industry

University College Cork
18 June 2014


The worlds of the food scientist and the chef, once very separate, are becoming increasingly close today, and it is clear that very exciting future opportunities in innovation and product development in food, whether in the kitchen or the plant, are likely to arise from this very vibrant interface.

Just as chefs are increasingly using scientific equipment, techniques and ingredients in their work, food companies are hiring chefs to work alongside scientists in research and product development, while artisanal food producers must often draw on both sets of knowledge and expertise.

This changing landscape presents novel challenges for those institutions who train and educate chefs and food scientists, and it is increasingly common internationally for new programmes that bridge these divides to appear, accompanied by research programmes reflecting these new disciplines, such as molecular gastronomy.

For a country like Ireland, with a proud international reputation for its history and culture in food, as well as the standard of its education and research programmes in the food sphere, this is thus a very timely topic for consideration.

To foster discussions in this regard, and following its very successful workshop on molecular gastronomy in February 2013, University College Cork will hold a one-day workshop on 18 June 2014 which will focus on the needs of industry and the wider food sector for new kinds of future graduates, while considering international models for education and research in this field, and showcasing innovative programmes and initiatives in Irish higher education institutes in this regard, as well as potential future initiatives in this area.

The workshop should be of interest to anyone in industry or other aspects of the food sector in Ireland or beyond, as well as those involved in food and culinary education and research.

The organisers wish to acknowledge the support of Enterprise Ireland and Rural Food Skillnet for this workshop.

Speakers/contributors include:

Roisin Burke, Dublin Institute of Technology, Ireland
Michael Chang, US
Jeff Cousminer, Greencore USA
Colin Greensmith, Pallas Foods, Ireland
David Jackson, Leatherhead Food RA, England
Ross Lewis, Michelin Star Chapter One Restaurant, Dublin, Ireland
Elke Scholten, Wageningen University, The Netherlands
Juan Valverde, Monaghan Mushrooms, Ireland

Target Audience

Anyone with an interest in Molecular gastronomy and the growing relationship between research chefs and food industry personnel.

To express interest in attending please contact:

Mary McCarthy-Buckley
Food Industry Training Unit
College of Science, Engineering and Food Science
University College Cork

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