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
- 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.
Registration (limited number of places available):
9:00 - 9:30 Registration
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
Impact of a French food education programme on consumption of vegetables by children
Mohamed Merdji, France
Home cooking practices, experiences and perceptions: qualitative interviews using photo-elicitation
Susanna Mills, UK
10:55 Coffee Break & POSTER Session
Oral presentations (x4)
A Gastrophysics approach to healthier eating habits
Jozef Youssef, UK
13:05 Buffet Lunch in Pillars Restaurant& POSTER Session
Oral presentations (x3)
Foodservice with a side of responsibility: the challenges of implementing Corporate Social Responsibility in the hospitality sector
Peter Cross, UK
Recipes for early childhood health
Sen Virudachalam, USA
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)
17:30 End of the Symposium