Session Information
6-Sep, 16:30 - 17:15
Down to a (Food) Science: The Chef’s Toolkit
The Source Kitchen
Do you have a great idea for a product range, but don't know where to start? Creating a new product range that is visually appealing, delicious and – most importantly – safe is something Belinda Chapman has down to a science. An applied research microbiologist and food scientist, she brings years of food product development experience to the table when helping chefs develop their ideas into market-ready products. Hear from Belinda and local chefs like Mick Nunn as we explore value-adding and what's involved when bringing delicious, food-safe products to fruition.
