This module provides an overview of international trends in culinary research. Using a series of seminars and workshops, it explores the state-of-the-art thinking within the culinary and gastronomic field, including current and future food trends and global tastes. It provides an open environment for discussion and expansion of current knowledge within food and culinary research. The module encourages networking and sharing of ideas, critical evaluation, formation and presentation of arguments in order to push at the borders of knowledge
This module will offer students an in-depth analysis of current and historical trends in culinary research.
Emergence of the culinary field Early researchers in the culinary field and their approaches Seminal researchers, publication, symposiums and journals Developing a conceptual framework for research Developing a theoretical framework for research Current and emerging issues (insects, in-vitro meat, liquid nutrition etc.)
Interactive lectures
Self-directed learning
Group study and group discussion
Presentations
Guest lecturers
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |