Om os
| Center for Food Science, Design & Experience arbejder fra en forskningsetableret platform på Aalborg Universitet med gastronomisk kvalitetsoptimering, design af emballage og fødevarer, fødevareevents og idéudvikling for fødevaresektoren. Vi besidder desuden kompetencer indenfor gastronomi- og designhistorie, sensorik, spiserumsdesign, formgivning, arkitektur og arkitekturhistorie samt forbinder feltet mad og oplevelse gennem nye innovationsmetoder.
Centeret for Food Science, Design & Experience er placeret på Institut 7, Institut for Arkitektur, Design og Mediateknologi ved Aalborg Universitet. Center for Food Science, Design & Experience står bag innovationskonsortiet Food College Denmark, som gennem fem år har udviklet og gennemført en lang række af store og mindre fødevareprojekter. Projekter der med forskningsindhold har samlet håndværkere, teknikere og akademikere i nye sammenhænge og med fokus på innovation. Food College Denmark har mangeårig erfaring med opstart, drift og evaluering samt videreudvikling af fødevareprojekter indenfor smag, design og oplevelse. |
Center for Food Science, Design & Experience har udviklet en idégenereringsmetode, FoodMatch, som har været testet med succes ved flere opstartsmøder i fødevareprojekter og fødevarenetværk. Centeret besidder desuden professionel erfaring og kompetencer indenfor vurdering og evaluering af gastronomisk kvalitet, baseret på viden om æstetik og design, dansk og international madkultur, kokketeknik, sensorik samt madsociologi.
Center for Food Science, Design & Experience varetager projektledelse på flere eksisterende fødevareprojekter, der arbejder med rummets betydning for spiseoplevelsen, gastronomisk optimering af sygehusmåltider samt ikke mindst som facilitator for den delklynge i den nordjyske fødevaresatsning, SpisNord, der hedder Smag, Design og Oplevelse. Herunder varetager vi specielt matchmaking mellem fødevarevirksomheder og forskningsinstitutioner samt kokkeskoler og private innovative kokke med henblik på at opsætte nyskabende og innovative fødevareprojekter. Anna Marie Fisker
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About us
| Center for Food Science, Design & Experience addresses the issues of gastronomical optimization, design of packaging and food, food related events and development of new concepts for the food sector – from a research orientated platform at University of Aalborg. We possess competences in design- and gastronomical history, sensory science, design of rooms for dining, architecture and architectural history and furthermore we seek to connect the fields of food and experience through new methods of innovation.
The Center for Food Science, Design & Experience is situated at Institute 7, Department of Architecture, Design & Media Technology at University of Aalborg. Center for Food Science, Design & Experience stands as the originator of the Innovation Consortium Food College Denmark, which has been developing and completing a series of food related projects during the last 5 years. Projects, which have served to gather craftsmen, technicians and academics in new constellations and contexts. Food College Denmark has many years of experience in the starting-up, running, evaluation and further development and refinement of food related projects in the fields of taste, design and experience. |
Center for Food Science, Design & Experience has developed a method of generating ideas and concepts, FoodMatch, which has been successfully tested at a number of start-up meetings in food related projects and food networks. The center furthermore possesses professional experience in evaluating the level of gastronomical quality, based on knowledge about aesthetics and design, Danish and international food culture, the technical aspects of the chef’s field of work, sensory science and the sociology of food.
Center for Food Science, Design & Experience manage several existing food related projects, which treat the importance of the room to the experience of a meal and gastronomical optimization of hospital meals. Additionally the center serves as facilitator for the cluster, Taste, Design & Experience (Smag, Design og Oplevelse), which is part of the North Jutland foodventure, EatNorth (SpisNord). This includes the handling of matchmaking between food businesses and manufacturers, research institutions, chefs schools and professional chefs with a view to create innovative food related projects. Anna Marie Fisker
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