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Industry Workshop - Nordic Food, Plant-based Food & Nordic Beverages in partnership with Institut Paul Bocuse


Date and time

Tuesday September 28, 2021 at 9:00 AM to 4:00 PM

Registration Deadline

Wednesday September 22, 2021 at 8:00 PM

Location

Food Tech College , Rørdalsvej 10 , 9000 Aalborg Food Tech College
Rørdalsvej 10
9000 Aalborg

Industry Workshop - Nordic Food, Plant-based Food & Nordic Beverages in partnership with Institut Paul Bocuse


Event Description



PRACTICAL INDUSTRY WORKSHOPS

In collaboration with Institut Paul Bocuse Lyon and Food Tech College Aalborg we are proud to announce 3 practical insights workshops within the overall theme "The best way to predict the future is to create it" focusing on the United Nations Sustainable Development Goals.

“Multidisciplinary culinary workshop focused on valorising Nordic Ingredient Biodiversity”

Workshops:

Nordic Food
Trends show that consumers reduce their daily meat and fish Consumption. They are in search for exquisite culinary experiences when it comes to animal products.The main objective of this workshop is to find ways to valorise underused fishes and meat pieces produces in Denmark.

The Participants will join their knowledge and creativity in order to highlight the sensorial characteristics for 2 underused fishes and 2 underused meat pieces in the form of cocktail bites for all participants.


Plant-based Food
As the food consumption becomes increasingly focused on vegetal food items, the goal is to propose innovative ways to transform pulses, dry legumes and vegetables native from Denmark in vegetal preparation.

The Participants will join their knowledge and creativity in order to highlight the sensorial characteristics for 2 legumes and pulses and 2 vegetables in the form of cocktail bites for all delegates.


Nordic Wine and Spirits
Even within Wine and Spirits consumers are in search of natural and authentic wine and beverage experiences.

The main aim of this workshop is not only to introduce and explore the characteristics of the Nordic wines but also to propose cocktails made with Nordic Wine, Spirits and ingredients creating original sensorial experiences.

 The participants will join their knowledge and creativity in order to create 6 different cocktails for the participants.

Chefs from Institut Paul Bocuse Research Center Lyon and Food Tech College Aalborg will facilitate this 6 hour workshop focusing on the innovative Nordic cuisine with a touch of French elegance.

The workshop will take place on Tuesday 6 October from 11.00 AM to 17.00 PM, at the Food Auditorium at Food Tech College in Aalborg.

Event Location

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Organizer Contact Information

EuroCHRIE2020
Phone: 72691381
ajus@ucn.dk

Organizer Contact Information

EuroCHRIE2020
Phone: 72691381
ajus@ucn.dk