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

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 - 2019/7

Y1 - 2019/7

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

SN - 1878-450X

VL - 16

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

M1 - 100132

ER -