| Author | Annette Sweeney |
| Abstract | This case study is based on chef professionals, undertaking a research studies module as part of a Masters in Applied Culinary Nutrition. This Masters is specifically designed for practising chefs to enable them innovate food for health and wellness. Chefs are naturally creative in their professional role but some lack confidence in their academic ability. |
| Keywords | |
| Published In | ICEP Proceedings 2016 |
| Date | 2016 |
| Link | View PDF |