The House of Culinology is located near by the University of Stavanger and was opened in May 2009. The House has links to 14 companies within food production, development and gastronomy. Several researchers at the University of Stavanger are already working in the building and in the winter of 2010 the Center for Organelle Research (CORE) will move into a new wing. When CORE is operational, the whole establishment will count 120-150 jobs.
Culinary theatre
The whole process leading up to food being served on a plate, whether it is at home or at the restaurant table, will be placed under scrutiny at the House of Culinology. The process leading up to a finished product may start with the chefs at the Gastronomic Institute, one of the expert groups in the House, who cook and try out new tastes and combinations of ingredients in their kitchen. When the chefs have a recipe that can be tested out in production, a line can be set up in the production room to test its suitability for large scale production. Samples from the pilot production are closely examined by using microbiological, sensory and chemical procedures usually as parts of more comprehensive research projects. The labs in the House are specially designed for research related to food and dishes. The end product will be tested on the guests in the canteen at the House of Culinology.
At the House of Culinology there are four "ambiance rooms" where test persons can eat in different surroundings and a room with a one-way mirror where the test persons discuss products and packaging solutions while being observed by researchers. This may provide useful information for further product and process development. At the House of Culinology there is also a culinary theatre where spectators may follow the chefs at work. In the home kitchen one can check whether people make the lasagna the way the manufacturer prescribes it on the package and how much accuracy is needed to make the food taste well.
The House of Culinology will function as a link between different food industries, academia and experience based knowledge, says CEO Helge Bergslien at Nofima Norconserv AS, one of the initiators, who manages operations at the house until a new director has been appointed.
Developing new methods
Associate Professor Kai Victor Hansen at the Norwegian School of Hotel Management at the University of Stavanger is among the first researchers to use the facilities for consumer testing at the House of Culinology. Together with researchers from Nofima Norconserv and Tine R&D, he is developing a program for consumer testing. The project is carried out on behalf of Innovation Norway's cluster development program, Norwegian Centers of Expertise (NCE). The canteen, serving food for 700 people every day, will function as a test site. A program for home testing, focus groups and interviews will also be developed.
Our aim is to develop new methods for data collection. We are looking for measuring instruments for culinary experience. We use rooms with the same set-up, but change lighting and furniture. The test persons will be placed in groups and moved around while we sit behind a one-way mirror and measure the effect, Hansen explains. He thinks that the facilities provide good opportunities. And he adds that experimenting with décor – such as comfortable or less comfortable chairs – may be relevant in this connection.
In that way we can find out what influences the length of a restaurant visit. We may also look more closely at color, packaging and other factors that influence taste. Pizza restaurants, for example, may want to see what people choose from the pizza buffet.
Research on all links in the chain
It could be a small detail that spoils the end product. We have a research area with labs and researchers who work with all the parties in the food industry. Here we may find the weakness and correct he problem, Bergslien says.
One of the challenges in the industry is to cook food in great quantities. It must be cooked long enough to remove bacteria, but not so long that the flavor disappears. A new technology will shake the food during cooking to cut down on the time span.
The House of Culinology carries out research for all food processing industries in the area.
Food processing industries do not always have sufficient understanding of the importance of research. Research may develop the products that can compete internationally, Bergslien thinks.
The House of Culinology will function as a platform and innovative arena where ideas can develop. Industry typically builds on experience. With a link between academia and experience based knowledge we can contribute to taking a meal from experiment to industry, Bergslien says.
Do you want to know more?
Helge Bergslien, Nofima Norconserv AS, tlf.: 45 01 52 80, e-post: helge.bergslien@nofima.no
Kai Victor Hansen, Norsk Hotellhøgskole, UiS, tlf.: 51 83 37 40, e-post: kai.v.hansen@uis.no
TEXT: Thomas Bore Olsen
TRANSLATION: Astri Sivertsen
PHOTO: Elisabeth Tønnessen
