Chef Patrons, Neven Maguire, Derry Clarke and Domini Kemp launch Global First MSc in Applied Culinary Nutrition at IT Tallaght
The Institute of Technology Tallaght has developed a unique Masters to enable chefs innovate food for health and wellness in line with current trends. The programme is the first of its kind globally.
Many chefs are challenged by the need to adapt menus for health and wellness to meet customer needs. Underpinned by science and applied research, this programme aims to empower chefs to master this challenge with confidence along with developing a specialism in this area that is practical and strategic for a food business.
Because of the uniqueness and need for the programme Nationally and Internationally three chefs; Derry Clarke, Domini Kemp and Neven Maguire have become the patrons of the programme. As key players in the food industry they and their work has a ‘natural’ relevance and link with the ethos of the programme.
As patrons they are the ambassadors for the programme while also ensuring the programme continues to focus critical attention on; best practice and excellence, innovation and creativity in line with industry trends, and industry practice- led research.
Speaking at the launch, Derry Clarke said “I welcome the initiative taken by IT Tallaght to design this new Masters in Applied Culinary Nutrition for culinary arts graduates. It is a great idea and this will be key to the education and practice of chefs of today and the future. In restaurants today, the changing composition of the restaurant plate needs to be addressed in relation to proteins, starch and vegetables and the chef needs to be able to incorporate alternatives in the dish construction with confidence and creativity”.
Neven Maguire added: “The inclusion of life cycle nutrition and in particular focus on producing nutritional menus for younger consumers (toddlers and children) meets an urgent need in our industry. The incorporation of the flavour science module is innovative and will be of great interest to practicing chefs. Chefs need to have a greater understanding of how the chemistry and physiology of flavour affects the consumer’s meal experience. This may involve some chefs redeveloping their taste buds in line with current trends e.g. salt content, sugar content in food etc. While the production of ‘healthful’ options should not compromise the flavour of the dish and the meal experience, educating chefs on how this can be done creatively and successfully is key. This programme will assist in bringing our sector of the industry into line with current trends”.
Domini Kemp states, “Our interest in health is growing at the same rate as health care costs are soaring. To re-focus our ideas about what is truly “healthy”, using up-to date nutritional information – that challenges the norms, is what is going to be so exciting about this programme.”
What makes this programme unique is its applied nature, the focus being on linking nutrition, flavour science, applied science and research to food production and service. Students not just study nutrition and food science but they explore and research, its application to the work environment.
“Currently there is not a programme available globally that can assist the chef meet the challenges of the health conscious consumer in a way that links culinary professional practice, food science and research, specific to menu design, and food production of healthful options in hotel and restaurant menus.’ states Annette Sweeney, Programme Coordinator, ITT.
Annette continues “Underpinned by flavour science, applied food science, nutritional science and research, the programme brings the student through a different approach to menu design and development, breaking down barriers that may be in place in relation to language of nutritional science; supporting healthier approaches to delivering high impact flavour to expand healthy menu choices and looking at strategies for selling and promoting menu options that rely more on the language of flavour and culinary adventure.
This is the new age of food provision and health is an influential factor in consumer food choice decisions. We in Ireland as a food nation are so well placed to capture and meet this challenge. Our natural foods and wide range of artisan foods have excellent flavour and their freshness, local sourcing and seasonality heighten the nutritional value. Adapting menus to health and wellness can be a forceful marketing strategy for Irish food and food businesses”.
The programme started in September and will run initially as a part-time programme, two evenings a week over two years. Students may exit with a Post-Graduate Diploma in Applied Culinary Nutrition if they do not wish to do the applied research project.
For programme details please contact: Annette Sweeney, Programme coordinator, IT Tallaght, Dublin 24. Tel: 01-4042826 or email: Annette.Sweeney@ittdublin.ie www.ittdublin.ie
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Ailish Cantwell
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Background -The Consumer
- The Bord Bia Food service Channel Insights Report, November 2014 revealed that the spend on out of home food and beverages has increased from €6.07 billion in 2013 to the current €6.13 billion and forecasted further growth to almost €6.5 billion by the end of 2017.
- The recent Nielsen report ’We are what we eat, healthy eating trends around the world’ (January 2015), revealed that consumers around the world are attempting to take charge of their health. They are making more healthful food choices by seeking fresh, natural and minimally processed foods. The survey identified that younger consumers worldwide are far more concerned about healthy food than their parents and grandparents were. The most health focused is Generation Z- (consumers under 20) with 41% saying they would be willing to pay a premium for ‘healthier’ products. That compares with 32% of Millennials (age 21-34), 21% of Baby Boomers (age 50-64) and 16% of the Silent Generation (age 65+).
- Health and Wellness is a key driver of consumer decision-making when it comes to food. According to the Bord Bia Consumer Lifestyle Trends June 2015, this trend reflects the desire by consumers to manage and improve their own health by making healthy food choices.
- Bord Bia’s Irish Foodservice-Channel Insights Report 2014 identified key trends impacting on the industry. In full service restaurants the consumer is becoming more adventurous and educated about food. Health is the key driver of this trend as more people move away from traditional menu items with meat centre-of-the-plate, to alternative dishes. Consumers are increasingly looking for smaller portions of food and small plates, often featuring healthier menu items. The provision of small plates and healthier menu items allow for more experimentation and a guilt- free dining experience for the customer.
The Chef and the need for a Masters in Applied Culinary Nutrition
- In Ireland, health is also actively driving research, creativity and innovation in the agri-food chain from farm to retail. There is a significant gap in the food service sector of the Irish food industry.
- The Nielsen report ’We are what we eat, healthy eating trends around the world’ (January 2015) concluded that food providers “should look for areas they can improve the nutritional profile of foods and highlight the health benefits their products provide to consumers.”
- Bord Bia encourages food service providers to meet the challenge of helping consumers, make the right choices for their health and nutrition.
- In the future , successful restaurants will be those that design healthier options with the same thought as any of their other signature item, healthy options are not just an original offering minus an ingredient or two. Health conscious diners want to feel indulged, not deprived.
- There is also growing demand to produce healthful childrens menus
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