A new product might be cutting-edge for a food scientist – but highly alarming to a nutritionist; what's lauded as new wave in cooking trends might be old hat to sociologists or food historians; a breakthrough in dietetics might have significant impacts in how food is packaged and marketed. Innovation is rightly encouraged and championed in most fields of research and study, but with a topic as inherently inter-disciplinary as food, opportunities for advancing knowledge also lie beyond pre-established subject boundaries and traditional ways of thinking. The conference aims to embrace the contradictions and challenges presented by food, based on the belief that a broad-ranging and multi-faceted discussion around progress should be stimulating, useful and, indeed, innovative in itself.
'Being Innovative about Food Innovation' is a two-day event that aims to bring together a diverse community of individuals engaged with researching, studying and working with food. It's not a standard academic conference, in that it seeks to both champion and challenge different ideas about innovation, inviting contributions in a variety of formats as a means to broadening and improving our thinking on one topic. Whether you are an academic, a researcher, nutritionist, dietitian, chef, cook, food provider, food organiser, food scientist, food educator, agronomist, grower, food producer, brewer, fermenter, marketer, communicator, government official or student, this conference offers a unique opportunity to connect, share knowledge and gain insights not just into the latest trends and breakthroughs in the food sector, but to consider different concepts of what innovation and progress mean.
Call for Abstracts and Contributions
What's new with you? What would you describe as innovative in your sector or discipline? What role does innovation play? What are the barriers, blockages and challenges? How might this new thinking affect our ideas about and relationships with food?
Contributors are invited to present innovative ideas in their specialist areas in a variety of formats: traditional academic conference papers, posters (A0 size), case studies, concept outlines, collaborations, practical workshops, demonstrations, tastings, skills sessions. Innovative formats are, of course, encouraged. In addition to normal conference facilities and seminar rooms, facilities at QMU including the kitchen, sensory suite and outdoor learning hub will be made available for presentations and activities.
Topics of interest include but are not limited to discussion of innovation in food related to:
- Nutrition science
- Food safety
- Food waste reduction and upcycling
- Sustainable food packaging
- Food entrepreneurship and startups
- Community food initiatives
- Food tourism and hospitality
- Food policy and governing
- The media and mass communication
- Food education in schools and elsewhere
- Traditional food and methods as the antithesis of innovation
- Accidental and failure of Innovation
- Historic perspectives
- Perspectives from sociology/anthropology
- Food preparation and consumption – practical and theoretical
Abstract Submission Deadline: 12 January 2024
Notification of Acceptance: 30 January 2024
Conference Registration Deadline: 30 May 2024
How to Submit:
Please submit your academic abstract or outline of proposal (300 words with references if required) with a short bio blurb (100 words) to firstname.lastname@example.org.
These will be announced in due course.
The Organising Committee:
Dr Julien Lonchamp
Dr Bahareh Mansoorian
Dr Ana Tominc (Chair)