Eighth International Conference on Health, Wellness & Society

Abstract

Changing how we eat is linked to changing how we cook and how we taste. A critical knowledge of the application of flavour science is key to bringing about such innovation for classically trained chefs. Innovating for health and wellness can only be done successfully with the application of nutrition principles and practices; this Masters programme empowers the chef to develop a specialism in this area in a way that is practical and strategic for the food business. (While legislation is pending on the nutritional labelling of menus, the focus of this programme is to give a broader perspective, on creating healthful options). The programme has proven to be very attractive to a wide audience including international students. It has also garnered the support of leading figures in the culinary and food space who act as patrons to the programme. One of the patrons, nationally and internationally recognised chef, Neven Maguire stated at the launch “The trend in health and wellness brings many challenges for the kitchen and chefs need to be able to adapt their cooking to meet these challenges with confidence.”