The Food and Health research team in the Faculty of Management are delighted that their research into encouraging consumption of plant based dishes has been recognised by the Marie Sklodowska-Curie Actions ‘Seal of Excellence’.
Their research VeggiEAT and Veg+ has led the way to providing an evidence based body of activity of which VegMAX was part. Plant based eating leads to a large net economic gain for society, as well as improved health outcomes for the population.
We are thrilled and proud with this recognition.
The MSc Hotel and Food Services Management has as its focus the rapidly developing international hospitality sector which is both a dynamic and expanding part of many economies. As part of the programme we visited the Institute Paul Bocuse in France to experience the research culture and their approach to food research. We learnt how they
1. train future professionals, to be competent and open to the world of tomorrow, for industry, and academia.
2. lead scientific projects in response to current and future societal challenges.
3. innovate, create new methods, new products, and new services.
We had an excellent visit as reflected in these testimonials;
The visit to the Institut Paul Bocuse allowed me to shape my dissertation topic further. To meet academics working at the cutting edge of food research was inspiring and a very useful opportunity to discuss what my own research might look like. Food for thought!
It is difficult to express my feelings in a few sentences about 3-day-trip in Lyon. It was an interesting and memorable experience to explore the city’s gastronomic heritage and local cuisine as well as gain more knowledge on food services management from PhD students in Paul Bocuse Institute.