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2nd COOK & Health Scientific Symposium organised by BCC Innovation and University of West London

24 Febrero 2017

London - Thursday, 2 March 2017 

9:30 - 17:30 

University of West London - St Mary's Rd, London W5 5RF

The 2nd COOK & Health Scientific Symposium is an event whom objective is to share up-to-date knowledge on the relationships between cooking, eating behaviours and health. The conference programme contains keynote presentations from eminent speakers and international experts. Additionally these will supplemented with short 10-min oral presentations slots on work in progress. In addition there will be space for poster presentations. 

Amongst the questions that will be discussed: 

  •  Definition of cooking / cooking skills 
  •  Trends in cooking 
  •  Cooking skills transition 
  •  How effective are cooking skill interventions changing behaviours? 
  •  Cooking policies 
  •  Experimental research in cooking interventions 
  •  The role of cooking in the meal preparation process 
  •  Cooking methods and effects on nutritional properties / human health 

Language of the Scientific Symposium: English 

Fees: 

- Regular fees: 50 £ including access to the conferences and posters, lunch and coffee breaks. 

- Reduced fees for students: 15 £ including access to the conferences and posters, lunch and coffee breaks. 

Information: 

http://www.bculinary.com/en/noticias/segundo-cook-health-scientific-symposium-call-for-abstracts 

Registration (limited number of places available): 

https://www.ticketea.com/entradas-congreso-2nd-cook-health-symposium/ 3 

 

Program 

9:00 - 9:30 Registration 

9:30 

Welcome and Introduction speeches 

Elena Urdaneta, Research Director BCC INNOVATION, Basque Culinary Center 

Janet Rowson, Deputy Dean and Head of hospitality and Food Studies, The London Geller college of Hospitality and Tourism, University West London 

9:45 

Impact of a French food education programme on consumption of vegetables by children 

Mohamed Merdji, France 

10:20 

Home cooking practices, experiences and perceptions: qualitative interviews using photo-elicitation 

Susanna Mills, UK 

10:55 Coffee Break & POSTER Session 

11:30 

Oral presentations (x4) 

12:30 

A Gastrophysics approach to healthier eating habits 

Jozef Youssef, UK 

13:05 Buffet Lunch in Pillars Restaurant& POSTER Session 

15:00 

Oral presentations (x3) 

15:45 

Foodservice with a side of responsibility: the challenges of implementing Corporate Social Responsibility in the hospitality sector 

Peter Cross, UK 

16:20 

Recipes for early childhood health 

Sen Virudachalam, USA 

16:55 

Round Table: What should be the future of cooking research? 

Leslie Cunningham-Sabo (USA); Julia Wolfson (USA); Klazine van der Horst (Switzerland); Ana Costa (Portugal); Martin Caraher (UK) 

17:25 

Conclusion 

17:30 End of the Symposium

Diseño y realización: www.dedomultimedia.com