Afbeelding
Minor content
A new global chapter is unfolding in the future of food. Faced with the growing concerns of climate change and the ensuing need for greater sustainability, along with the rising costs tied to inflation and greater economic pressure, and the growing demand for greater integrity and transparency from businesses across the world, the F&B industry is facing unprecedented challenges. And thanks to the advent of new technology and fresh ways of thinking, the world’s leading F&B players are also primed to foster creative solutions that can not only overcome these challenges, but help us grow to new heights greater than ever before.
This minor is offered by the study program Hotel Management.
Structure of the minor
Key words:
- Innovation, Transition, Health & Nutrition, Trends, Sustainability: People, Profit, Planet, the Five principles of Good Food, 17 Sustainable Development Goals.
- Trend analysis, research, product characteristics (physical, chemical and nutritional), product development, prototype, panel tasting, cost calculations
- Beer, spirits & liqueurs, cocktails, mocktails and long drinks, soft drinks, coffee and tea.
Learning outcomes:
- The student gains insight in the impact of different innovational and transitional perspectives in the international society and the hospitality industry.
- The students methodically develop a food item and a drink for the ‘the future pub’, and are able to justify the choices made.
- Students is able to describe the product characteristics and product processes of non-alcoholic and alcoholic drinks, and to compose well balanced beverage assortments for different kinds of Food & Beverage concepts.
- The student gains knowledge of the characteristics of the main (17) well-known global grape varieties, the decisive factors in the vineyard (viticulture), and the wine cellar (viniculture) that are involved in the production of different types of wines of the world, and is able to explain how they influence the style, quality and price of these wines.
- The student knows the wines and their characteristics of the most important old- and new wine world countries and its regions, and is able to describe their taste profile.
- The student acquires insight and knowledge in the storing, selling and serving of - different types - of wine and is able to give basic wine-food combination advices.
