CULINARY NUTRITION HUB
A NEW VOICE IN THE SWISS CULINARY LANDSCAPE AND GLOBAL NUTRITION ECOSYSTEM
FROM GASTRONOMY TO HEALTH: FOCUS AREAS
EVIDENCE AND RESOURCES
REVIEW OF RECIPES AND
NEW MODELS IN
CULINARY NUTRITION FOR
SPECIFIC HEALTH CONDITIONS
TRAINING AND PROGRAMS
TACKLING SOLUTIONS AND PIONEERING
THE SCIENCE OF FLAVOR
People of all age groups, regions and countries are affected by malnutrition (in its all forms) and non-communicable diseases.
We believe that positive changes of healthier behaviors can be achieved through cooking education as a supporting social tool in terms of therapy and prevention.
We aim to support the global initiative of the Food and Agriculture Organization to involve chefs as agents of change and translate the latest culinary and nutrition research into training programs. Our vision is to create a learning environment for culinary and food-related professionals and provide them real project collaborative opportunities.
The rise of more involved cooking projects suggests that consumers are feeling more confident about their ability in their home kitchen. We are keen to inspire people who would love to learn how to cook and how can food be used as medicine. Moreover, cooking at home is expected to become a major trend coming out of the pandemic.
Our goal is to develop an evidence-based Teaching Kitchen Model with a strong focus on culinary science in a non-clinical setting (hospitality, tourism, food supply chain) training future actors skills to incorporate the basic principles of neurogastronomy, art and personalized nutrition through industry-oriented and community outreach programs.
Data Science Explained with Cooking
1. Hypothesis Tasting
2. Selection of Ingredients (Data) / Cooking Raw Data (Ingredients)
3. Flavor Engineering and Design
4. Taste and Explore / Personalization of Recipes
5. Deep Learning and Product/Model Tuning
6. Analysing and Filtering Big Food Data and Existing Datasets
7. Tasty Cross-Validation and Testing
8. Art of Plating
9. Documentation of Flavors / Training for achieving a reproducibility
10. Kitchen as an API Endpoint (Future App) and Distribution of Results
Making recipes a universal language for chefs, scientists, food professionals, patients and communities
COMMUNITIES / PATIENTS / INDIVIDUALS
5. Annual Event
3. Recipe Science
KITCHEN AS AN ONLINE/OFFLINE LEARNING ENVIRONMENT WITH ACADEMIC STANDARDS FOR DIFFERENT AUDIENCES AND KEY GROUPS
Nutrition Training for Chefs
Psychology of Cooking
Enabling interactions among the key collaborators and bridging science and engaging communities.
Improvement of patients education and their lifestyle transformation through hands-on cooking education.
A cost-effective and an accessible way (digital health concepts) to improve life skills for achieving personal, professional and family-related health outcomes.
Transmitting inspiration and knowledge for key groups to make healthier food choices (home cooking, work, school, outdoor dining).
Mantaining health and learn to use food as medicine (as a prevention and also in a response to post-pandemic).
Integration of skills to contribute to a food waste reduction and the sustainable development goals.