Culinary nutrition workshop
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Applying sensory science to change eating behaviour
About the workshop:
Ever considered how sight, sound and aroma affect consumption? Or why textures like crispy, crunchy or squeaky make eating more enjoyable? Join us in our face-to-face culinary nutrition workshop with Emma Stirling, celebrated and award-winning chef Kasper Christensen and the culinary nutrition science team from Australian Catholic University to explore how dietitians can masterfully bring together the science of nutrition and the art of cooking. In this half-day workshop, you’ll learn how dietitians can influence the context and experience of eating to help change perceptions and behaviour around food. The workshop will start with a taste of the theory of sensory science and an expert culinary demonstration. You’ll then don your apron to cook, plate and style irresistible healthy food, before sitting down to enjoy your creations while networking. Get in quick – there are only 50 spots available.
Venue: Melbourne Polytechnic, Preston Campus
Date and time: Thursday 11th May, 12.45pm – 6pm
Agenda:
12.45pm Registration
1.00pm A taste of the theory of sensory science
2.30pm Move into the kitchens to get cooking
4.30pm Plating up and networking over an early dinner
6.00pm Event concludes
About the speakers:
Emma Stirling is the Director of Scoop Nutrition consultancy and an academic specialising in food science, gastronomy and culinary nutrition. Emma is recognised as an innovative, entrepreneurial and leading dietitian and at Australian Catholic University she is the National Culinary Nutrition Science Practice Lead and course coordinator of the exciting, new Graduate Certificate in Culinary Nutrition Science.
Kasper Christensen has worked in a range of different kitchens in Denmark, France and Australia, and in some of Sydney’s best restaurants. Upon completing his culinary degree, Kasper joined the national military service as a chef on the Royal Yacht and was in charge of cooking for the Royal family whenever they attended. Kasper went on to live in Monaco, where he worked at Michelin starred restaurants and as a private chef for members of the Monegasque royal family. He moved to Australia 19 years ago and joined Peter Gilmore’s brigade at the Quay Restaurant, where he rose to the rank of senior sous chef. In recent years, Kasper has held positions of Group Executive Chef for Applejack Hospitality and Ovolo Hotels, and Executive Chef at the Sydney Opera House. He has also taught at the famous culinary institution Le Cordon Bleu. Kasper currently operates his boutique private catering company, Nordic Dining, and is a member of the teaching team at Australian Catholic University.
Please note this ticket is for the Culinary Nutrition workshop only. To purchase the Culinary Nutrition workshop with a Dietitians Unite ticket, please click here.
Tickets are for individual use only. If you are purchasing tickets for multiple people at an organisation, please contact us to arrange a group package.
The Culinary Nutrition workshop is supported by
