ICCAS 2019 Presentation Schedule |
Thursday 27th June 2019 |
| 08.00 | Coaches depart from Cardiff City Centre to Cardiff Metropolitan University |
08.45 onwards Atrium | Registration and welcome tea/coffee |
09.30 – 10.40 Room O101 | Opening Ceremony: Welcome to Cardiff Metropolitan University, Welcome to the Worshipful Company of Cooks of London & Welcome to ICCAS.
Keynote – Chris Moore, Chief Executive of The Clink Charity ‘Putting Hope on the Menu’ |
Parallel session 1 |
| | Room O0.20 | Room O2.16 | Room O1.16 | Room O1.01 |
| | Chair: Claire Haven-Tang | Chair: Mark Francis | Chair: Ellen W Evans | Chair: Karen Walton |
| 10:40 – 11:00 | Henrik Scander Örebro University, Sweden Acquiring taste: Wine professionals on "good" combinations of food and beverages | Ana Pinto Moura Universidade do Porto, Portugal Dimensions for the valorisation of sea urchin (Paracentrotus lividus) roe production through the eyes of experienced chefs | Kai Victor Hansen University of Stavanger, Norway Fridge stories – a story of elderly living at home with meals on wheels | Douglas Murray Montclair State University, New Jersey, USA Analyzing a Community-based Local Food Initiative to Improve Food Security Among Low-income Older Adults |
| 11:00 – 11:20 | Charles Feldman Montclair State University, New Jersey, USA Understanding Kimchi's Role in Korean-America Trans-ethno Space: An Inductive Investigation | Andrew Thomas Cardiff Metropolitan University, Wales, UK The Construction of a Sustainable Food Supply Chain Performance Assessment Tool for Smart Systems Implementation” | Victoria Gould Cardiff Metropolitan University, Wales, UK Food Safety training experiences of student dietitians in Cardiff Metropolitan University, Wales, UK. | João Lima Coimbra Health School – Polytechnical Institute of Coimbra, Portugal Characterization of food offer at a university cafeteria |
| 11:20 – 11:40 | Katarzyna Minor Cardiff Metropolitan University, Wales, UK Hospitable or hostile? The impact of engagement with daily deal promotions upon food and beverage staff in small and medium hotels | Manuela Mika Jomori Federal University of Alagoas, Brazil Evaluation of nutritional and sensorial quality of grilled beef prepared in a self-service restaurant of Porto Alegre, RS, Brazil | Agnès Giboreau Institut Paul Bocuse Research Center, France Impact of menu description on the perceived satiety value of vegetarian dishes at the restaurant | Norman Dinsdale Sheffield Hallam University, Sheffield, UK Meeting the Challenges of Care Home Catering for People Living with Dementia: The Sex 'n' Drugs and Rock 'n' Roll Generation |
| 11:40 – 12:00 | Pernille Didde Seerup University College Copenhagen, Denmark Developing residents innovative thinking with a "Breakfast Toolbox" | Vanessa Mello Rodrigues Federal University of Santa Catarina (UFSC), Brazil Analysis of the food procurement in a Federal University Restaurant in southern Brazil and the possibilities of family farmers to supply the demand | Luís Miguel Cunha University of Porto Portugal The reporting of food fraud by daily printed media: the Portuguese case study | Federico J. A. Perez-Cueto University of Copenhagen, Denmark Opportunities towards plant-based food consumption |
| 12.00-13.00 | Lunch & Poster Presentation Viewing |
Parallel session 2 |
| | Room O0.20 | Room O2.16 | Room O1.16 | Room O1.01 |
| | Chair: Caroline Ritchie | Chair: Andrew Thomas | Chair: Heather Hartwell | Chairs: Marcus Appleton & Paul Herbage |
| 13:00 – 13:20 | Mairead McEntee Ulster University Business School, Northern Ireland Generation H: Exploring the potential of school outreach programmes in Higher Educational Settings to promote hospitality as a career | Luís Miguel Cunha University of Porto, Portugal Sensory characterization and evaluation of salty miso-like and tempeh fermented grass pea products: construction of a preference mapping | Vanessa Mello Rodrigues Federal University of Santa Catarina (UFSC), Brazil Vegetable consumption and positive predictors among young adults: a review | Ellen W Evans Cardiff Metropolitan University, Wales, UK Exploring the use of remote covert-observation to assess hand-hygiene compliance in food manufacturing and processing environments |
| 13:20 – 13:40 | Lise Justesen University College Copenhagen, Denmark The Breakfast Club – Hospitable meal practices as rehabilitation strategies and practices in nursing homes | Suellen Secchi Martinelli Federal University of Santa Catarina (UFSC), Brazil Benefits and challenges of purchasing food from local family farms in a Brazilian university restaurant | Antoinette Pole & Lauren Dinour Montclair State University, New Jersey, USA “Hooked on Fish? Reported Seafood Consumption among United States Adults, 2013-2014 | Karin Wendin Kristianstad University, Sweden Cultural differences in insect acceptance – a comparison between students on Sweden and Thailand |
| 13:40 – 14:00 | Darryl Gibbs Cardiff Metropolitan University, Wales, UK Natural Hospitableness, Gender and Hospitality Service Work: Re-addressing the gender (im)balance | João Lima Coimbra Health School – Polytechnical Institute of Coimbra - Portugal GERVALOR: Valorization of food waste in a hospital food service unit | Maxime Michaud Institut Paul Bocuse Research Centre, France From gluten-free to veganism: questioning the evolution of social representations of food and specific diets in French consumers | Beverley Hill & Robert Bowen Swansea University, Wales, UK The meaning of ‘fresh’ in food labelling |
| 14:00 – 14:20 | Lotte Wellton Örebro University Professional Practices in Restaurants | Abbieyueyue Lawrence Cardiff Metropolitan University, Wales, UK Simulated Environments for Food Packaging Design Assessment | Dawn Surgenor Ulster University Business School, Northern Ireland Domestic cooking and Food Skills: an island of Ireland perspective | Rossana Pachedo da Costa Proença Universidade Federal de Santa Catarina - UFSC, Brazil Added sugars and low-calorie sweeteners on labels of packaged foods sold in Brazil |
| 14:20 – 14:40 | Manuela Mika Jomori Federal University of Alagoas, Brazil Cross-cultural adaptation of Cooking Skills Evaluation Questionnaire: a tool to Brazilian foodservice context | Marcela Boro Veiros Federal University of Santa Catarina (UFSC), Brazil Availability of foods and beverages in food commissaries of a University in the South of Brazil | Polina Baum-Talmor Solent University, Southampton, UK The social, cultural and health aspects of food in a global industry: The case of seafarers | Karen Walton University of Wollongong, Australia Exploring the effectiveness of referring community living older adults for nutrition screening via My Aged Care |
| 14:40 – 15:00 | Claire Haven-Tang Cardiff Metropolitan University, Wales, UK Growing the market for local food and drink amongst the Tourism, Hospitality & Events sector: Is passion for 'local' enough? | Helen R Taylor Cardiff Metropolitan University, Wales, UK Identifying potential barriers to food and drink manufacturing and processing businesses in Wales obtaining food-safety scheme accreditation | Ana Carolina Fernandes Federal University of Santa Catarina (UFSC), Brazil Public health nutrition policies should stop encouraging people to focus on calorie counting to fight non-communicable diseases: a critical review | |
| 15.00 – 15.45 | Tea/Coffee & Poster Presentation Viewing |
15.45 – 16.15 Room O101 | Keynote: Katie Palmer, Programme Manager Food Sense Wales: ‘Peas Please: Making Veg the attractive choice for Business and the Consumer’ |
16.15 Room O101 | Conference Close |
| 16.30 | Coach departure to Cardiff City Centre |
| 19.00 | Conference Gala Dinner: Park House Restaurant in conjunction with The Clink Charity 19.00 – Arrive for Drinks and Canapé Reception 19.30 – Dinner served |
Friday 28th June 2019 |
| 08.00 | Coaches depart from Cardiff City Centre to Cardiff Metropolitan University |
08.45 Atrium | Welcome tea/coffee |
| 09.15 – 09.55 Room O101 | Keynote: Lynne Regent, Chief Executive Officer of the Anaphylaxis Campaign ‘Impact of Allergies in Society’ |
Parallel session 3 |
| | Room O0.20 | Room O2.16 | Room O1.01 | |
| | Chair: Darryl Gibbs | Chair: Andy Roberts | Chair: Lise Justesen | |
| 9:55 – 10:15 | Sheena Carlisle Cardiff Metropolitan University, Wales, UK An Assessment of Digital and Sustainability Skills Needs in the Food and Beverage Sector in Wales | Marcela Boro Veiros Federal University of Santa Catarina (UFSC), Brazil University food environment: Development and test of the healthy food for sale in commissaries in a University in South of Brazil | Ellen W Evans Cardiff Metropolitan University An in-depth insight into older adult consumers’ domestic risk factors associated with listeriosis | |
| 10:15 - 10:35 | Ana Carolina Fernandes Federal University of Santa Catarina (UFSC), Brazil Cooking skills intervention increase self-efficacy for consumption and for use of fruits and vegetables among Brazilian university students: a randomized controlled trial | Karen Walton University of Wollongong, Australia Exploring the impacts of three food and beverage packaging delivery methods on dietary intakes of hospitalised older adults and the associated food service costs | Karin Wendin Kristianstad University, Sweden Insects as food - a review of sustainability, nutrition and consumer attitudes | |
| 10:35 – 10:55 | Vicky Richards Cardiff Metropolitan University, Wales, UK Making sense of hospitality experiences: Enhancing the social inclusion of blind and partially sighted customers in hospitality servicescapes. | Suellen Secchi Martinelli Federal University of Santa Catarina (UFSC), Brazil Difficulties in introducing underutilized plants in institutional restaurants in Brazil | Federico J. A. Perez-Cueto University of Copenhagen, Denmark Perception towards plant-based diets in European countries | |
| 10:55 – 11:15 | Tea / Coffee |
11.15 – 12.00 Room O101 | Closing Session and Award Ceremony Handover to ICCAS 2021 |
| 12.00 | Lunch, Networking & Departures |
13.30 Room O101 | ICCAS Steering Committee Meeting |
| circa 14.30 | Close of Conference and final departures |
