25.01.2019 30.01.2019 Open lab: Sustainability for local food companies
We start the spring in Food Bait with an evening of sustainability! During the evening, you get to meet with the content marketing...
We start the spring in Food Bait with an evening of sustainability! During the evening, you get to meet with the content marketing...
Ulrica Söderlind, meal historian at Restauranghögskolan Umeå, gives us a fascinating journey of the discovery and use of raw materials, dishes and...
Johan Wernvik from Le Bureau guides us through current trends in food. We also get to know more of how food trends...
Johan Swahn, PhD. in sensory marketing gives inspiring and requested lectures on food trends and sensory. He teaches us how to transform...
We learn a holistic perspective of one’s business and how it is perceived from an outside viewer. John Wernvik from the communications...
Our visit to Brännlands Cider begun with meeting the company's owner Andreas Sundgren who shared the story and vision of Brännland Cider....
During the weekend of Smakfestivalen in Umeå participants in the project were invited for company visit to Kulturbageriet in Umeå. We got...
Umeå Smakfestival, the taste festival is an appreciated event and a good opportunity for participants to meet other producers, farmers and customers...
School of Culinary Arts, Umeå University. Spring's last part of the product development series was completed with a lab open to the public....
In workshop 3 we wanted to conclude all the knowledge and the exchange of ideas that we experienced during the spring. We...
How do we experience different products and brand with our senses and what contribute to this experience? For the second workshop in product...
The first workshop of the spring 2018 is was the first in a series of four workshops for product development. The workshop...