To meet current and future challenges to cook and serve tasteful, nutritious and sustainable foods, in a way that meets high standards and demands of consumers and (business) clients and patients, is not so easy. Chefs and developers from gastronomy, industry, food service, retail and hospitality need to – learn from – and work with – each other to bring future products, concepts & dishes. Next to that Wageningen Academy provides an inspiring learning platform with all the latest on applied gastronomic & social science.
Why follow this blended course?
After this course you will be able to apply the latest knowledge and own experiences with the science behind and around eating and tasting in your own context. You will understand better why certain “tricks” work and how you can apply these in your daily work. Futher more you will be able to provide the food of the future in a responsible and full filling way. You will have the right knowledge to proactively answer the food questions of the future.
For whom is this blended course?
This course is developed for product developers, menu engineers, gastronomic chefs and culinary consultants from gastronomy, industry, foodservice, hospitality and retail.
Programme and topics
We will work with the best teachers and researchers from Wageningen University & Research (WUR) as well as speakers from industry or gastronomy, under guidance of course leader dr. Guido Camps. The programme is a mixture of online and onsite training elements.
You will start this blended course online on March 14, 2022. After the first week, where you have plenty of time to get comfortable with the platform and the teachers and other participants, you will start an online programme of 3 weeks, which will take up around 4-6 hours time, every week. We will make sure that you will be offered interesting lectures, assignments, quizzes and possibilities to interact and ask questions.
You will end the programme with 2 days of on-site training, at Grand Hotel Karel V, Utrecht (the Netherlands) including dinner and an overnight stay. The programme is a mixture of short lectures, interactive cooking workshop, group assignments and presentations by innovative start-ups.
- The future of proteins
- Theory of taste
- Sustainable diets & consumer behaviour
- Food oral processing: How to make healthier foods tastier and more satiating
- Eating behaviour in gastronomic context & stimulating towards healthier Foods
Interested in the full programme, including speakers and all topics?
You can open the flyer by clicking here.
The course leader of this programme is Guido Camps.