Dissertation Abstracts

This growing collection of dissertation abstracts demonstrates what can be achieved in the Culinary Arts Studio. Please click on the links to download the abstracts in PDF format.

An Investigation into the Use of Lighting and Colour and their Subliminal Effect on the Dining Experience

Food Service Industry and the Culinary Arts Studio

The Culinary Arts Studio works closely with the food industry supported by the school’s research agenda. The following provides examples of areas of collaboration:

- Innovative product development
- Facilitated industry events
- Consultancy
- Brokerage (government funding sources/bids)
- Sourcing
- Distribution
- Food tours
- Technical concepts
- Corporate training (HACCP)
- Molecular Gastronomy

The School of Service Management is currently engaged with a Knowledge Transfer Partnership with Pordum Foods Ltd and their Bon Appetit range.

HOTPOT

HOTPOT is a joint project between Institut Polytechnique La Salle Beauvais (LSB), France, The Institute of Food Research (IFR), Norwich and the University of Brighton, School of Service Management (SSM). HOTPOT is funded by the European Regional Development Fund Interreg 4 programme over a 39 month period to the sum of 2.8million Euros.

The project has four elements as detailed below as well as a communications element, which is common to all.

1. Research into Novel Food Service Technologies for Disadvantaged Populations in the Cross Channel Region
• A joint activity between La Salle Beauvais and The Institute of Food Research with support from SSM
• The research element of the project aims to provide innovative technical procedures to produce affordable meals with an enhanced nutritional value, whilst being microbiologically safe
• A selection of novel meals will be developed using microwave technology and tested to determine the effects of this heating methodology on nutrient availability, undesirable byproducts and microorganism and spoilage organism numbers
• Data produced will be used to develop a predictive model of inactivation of food-bourne pathogens and spoilage organisms using microwave technology

2. Health & Food Service Learning element of HOTPOT
• A joint activity between La Salle Beauvais and The University of Brighton
• Research, develop and deliver a joint curriculum between SSM and LSB for a MSc Food Service & Wellbeing Management and Mastère Spécialisé CGE Health and Food Service Management to be offered by both institutions on a blended learning basis that enables students and teachers to switch between the 2 institutions to study for and deliver modules respectively.

3. Health & Food Service Business Services element of HOTPOT
• A joint activity between all three partners in the project
• Research and develop a business and scientific support programme for small and medium sized enterprises in the wellbeing and food service sectors in South East England and the Picardie region of France. This will be developed through a series of seminars for SMEs together with follow up consultancy visits for participating enterprises.

4. Public and social engagement element of HOTPOT
• A joint activity between La Salle Beauvais and The University of Brighton
• The focus of the public and social engagement strategy will be based on a ‘HOTPOT’ theme and involve a range of print and other media materials being designed and produced to inform and motivate specific target groups of end users by supporting the theme of the project.
• These materials will be distributed through a number of open access events, a travelling road show and the project website. Specific target groups will include school children, students in secondary education, adult social care groups, neighbourhood food interest groups and links will also be established with local institutional food providers, restaurants and other groups in the targeted regions of France and the UK.

Communications element of HOTPOT
• Build and maintain project website in English & French
• Quarterly project newsletter in English & French
• Launch events in England and France in April 2010
• Mid-project symposium in England & France
• End of Project conference and publication of conference proceedings

The Culinary Art Studio can be used for a variety of purposes: