ICCAS 2019 - Proceedings
conference contributionposted on 29.07.2019 by Adriana Snae, Claire Haven-Tang, Darryl Gibbs, Caroline Ritchie
Any type of content contributed to an academic conference, such as papers, presentations, lectures or proceedings.
The concept of an International Conference on Culinary Arts and Sciences (ICCAS) was initiated in 1993 when the Worshipful Company of Cooks of London established a Centre for Culinary Research at Bournemouth University as a forum for culinary artists and scientists from academia and industry to present their work and share ideas.
The first ICCAS was held at Bournemouth University in 1996 since when a total of ten ICCAS conferences have been held around the world in countries which include England, Egypt, Sweden, Norway, Portugal, the USA and Denmark. It remains the only international conference whose key aim is to bring together the two sides of the international food industry; food sciences and food services.
This, the 11th ICCAS was hosted by Cardiff Metropolitan University on 27-28th June 2019. It was organised by the Welsh Centre for Tourism Research (WCTR) in conjunction with the ZERO2FIVE Food Industry Centre. WCTR has expertise in the areas of hospitality and frontline food service sector operations whilst ZERO2FIVE specialises in food manufacture, new product development, food safety and food science.
The conference theme, Food and Society, reflects the key role the food and drink industries play in society. In Wales, for example, the 2017 Welsh Government economic action plan, Prosperity for All, is based on four foundational sectors, two of which are food and tourism. These are recognised as being crucial to the lives of people and communities across Wales and are instrumental in creating long-term sustainable local economies and a more hospitable society.