Tagged / conference

Flushed with conference success

 The BU Research Development Unit (RDU) walked away from this year’s Association of Research Managers and Administrators (ARMA) annual conference with the award for best poster. With 14 posters submitted to this, ARMA’s 21st anniversary conference, in Glasgow, there was hot competition for the prize.

The posters covered a range of issues across research management and administration. The BU entry, put together by Corrina Dickson, Anita Somner and Julie Northam with the help of the Marketing and Communications team, focused on how the RDU has tailored support for academics in the pre-award process by:

  • customising funding alerts
  • redesigning the internal peer review process
  • improving the quality of Je-S proposals prior to submission
  • providing personalised recognition for funding success.

A pdf copy of the poster is available here.

The prize, which included a free delegate place at next year’s INORMS conference in Copenhagen, was presented on the second day of the two-day event, shortly after the team wiped the floor at the previous evening’s conference dinner quiz!

This success closely follows other recent achievements for the RDU and wider Centre for Research and Enterprise Operations team, most notably their shortlisting for the 2011 Times Higher Education Leadership & Management Awards (THELMAs) under the ‘Outstanding Research Management Team’ category. This was for the work done to improve the management and infrastructure of research support at BU during 2009-2010.

The awards ceremony for the THELMAs will be held in London on 16 June 2011 where the team will be joined by representatives from BU’s Financial and Commercial Services (FCS) as part of FCS’s nomination for ‘Outstanding Finance Team’.

International Conference on Culinary Arts and Sciences 2011

The International Conference on Culinary Arts and Sciences 2011 was held at BU from 12-14th April. Here Dr Heather Hartwell shares the conference successes…

The very successful International Conference on Culinary Arts and Sciences has just closed and attracted a wide range of international participants from 19 countries. The idea for such a conference was first discussed in late 1993 when the Worshipful Company of Cooks of London established a Centre for Culinary Research at Bournemouth University.  At the time it was felt there was a need for a forum that could bring together culinary artists and scientists who could present their research and generally discuss ideas within multidisciplinary and relaxed surroundings.  These initial thoughts led to the first Conference (ICCAS) which was held at BU in 1996.  It proved to be so successful that further conferences were held at BU in 1998, the University of Cairo, Egypt in 2001, Örebro University, Sweden in 2003, Warsaw Agriculture University, Poland, in 2005 and finally the Norwegian Hotel School, University of Stavanger in 2008.

Since its inception, the conference theme has always been Culinary Arts and Culinary Sciences.  The food and foodservice industries are a large and integral part of most economies but in academia they are invariably treated as separate and distinct disciplines.  These operate in isolation, often blissfully unaware of what each other are doing.  The primary purpose, therefore, has and continues to be to breakdown barriers which might exist and bring talented people together so that each can see, not only what the other is doing, but also to foster a better understanding of some of the issues, problems and concerns they have.  The programme in addition to developing the central thrust of the Conference, that is combining culinary arts and science, also delivered;

Foodservice (Catering and Hospitality)
Topics included: menus, menu planning, food variety and choice, foodservice in society, education, foodservice work and culture.
Food and Cultural Tourism
Topics included: wine and beer tourism and the various interactions between food, drink, culture and identity.
Nutrition, Food Science and Technology
Topics included: foodservice provision particularly with vulnerable groups, wellbeing and food safety.
Food Marketing, Food Habits and Consumer Behaviour
Topics included: eating and drinking habits and the interactions between food, drink and hospitality.

All submissions were subject to peer review by members of the International Scientific Advisory Board and we are grateful for their time and support.

International Scientific Advisory Board:
Prof. John S.A. Edwards, Bournemouth University, UK
Prof. Christina Fjellström, Uppsala University, Sweden
Dr Agnes Giboreau, Institut Paul Bocuse, France
Prof. Barbara Kowrygo, Warsaw Agricultural University, Poland
Prof. Svein Larsen, University of Bergen, Norway, & University of Stavanger, Norwegian School of Hotel Management
Prof. Herbert L. Meiselman, US Military, USA
Prof. Bent Egberg Mikkelsen, Aalborg University, Denmark
Dr Sara S.P. Rodrigues, Oporto University, Portugal
Assoc Prof. Peter Williams, University of Wollongong, Australia

We have always prided ourselves, and others have followed, by being able to publish delegates’ papers to coincide with the start of the conference.  So very often, conference papers never see the light of day until years after the event.  Once again we have published the refereed papers (ISBN 978-1-85899-273-0) and made them available at the time of registration.  Authors of selected papers have also been invited to submit extended versions of their work to Perspectives in Public Health and a special issue highlighting the conference will be published November 2011.

We are extremely grateful to the Worshipful Company of Cooks who have again been the main sponsor of this conference and look forward to 2013 when ICCAS will be held in Portugal and 2015 when it will be held in Auckland, New Zealand.

Conference Secretariat ICCAS 2011:
Dr Heather Hartwell, Assoc Prof
Foodservice and Applied Nutrition Research Group
Bournemouth University
 
Tel: +44 1202 961712
Email: ICCAS2011@bournemouth.ac.uk
Web: www.ICCAS2011.com