Food service research: An integrated approach

Food production demands competencies in both natural science and management principles. The suggested framework includes the following areas of research: technological innovation, process design (including Industrial Cuisine), product development (including Molecular Gastronomy, Industrial Gastronomy and Functional Meal) and risk management (including quantitative risk assessment and predictive microbiology). Developments stemming from food science and engineering could be combined with studies in operations management, consumer psychology, cognitive psychology, sociology and economics. The paper concludes that in order to meet societal demands for health, sustainability and efficiency a radical shift is needed—from ‘low tech’ recipe development and proliferation of marketing concepts to ‘cutting edge’ technological innovation supported by advanced research in management and consumer studies.