Food and Drink and Tourism at Bournemouth University

Academics at Bournemouth University and its predecessors have always had an interest in Food and Drink. Today the main focus for this work is the University’s Department of Tourism and Hospitality, with a team of 35 academic staff and over 1,000 undergraduate, postgraduate and doctoral students, making it one of the biggest and most prolific departments of its type in the world. Aspects of food and drink are studied in a wide range of contexts.ITT4

Currently Professor Heather Hartwell is leading a pan European project that aims to promote vegetable consumption among adolescents and the elderly. VeggiEAT is an industry-academic partnership led by the University, with European academic and industrial partners. The project is aimed at producing answers, amongst others, to that old question of how we get the kids to eat their greens. Dr Sean Beer is leading research on the authenticity of food. Authenticity is an important idea in that there is often a price premium for products that are labelled authentic; but what does the word authentic mean. Sean’s research with people living in Dorset has produced some surprising answers in a world where so few people actually cook, and eat with their friends and families. Both the Heather and Sean’s work featured in this year’s very successful FoodBIZ conference, which brought together industry and academics to share findings from research and take ideas forward within the areas of food, health and wellbeing.

seanMuch of the University’s food and drink teaching and research takes place within the broader context of the tourism and hospitality industries. Here Bournemouth academics work closely with key academic and industry professional bodies, for example hosting the Annual Hospitality Student Conference in London supported by speakers from companies such as Marriott International, Red Carnation Hotels, the Shangri-La Hotel, the Institute of Hospitality Management, Accor International, InterContinental Hotels and Whitbread Premier Inn. Bournemouth graduates develop the capacity to be involved in the more analytical, developmental and strategic perspectives of the food industries and develop insights into the issues affecting these industries through access to things such as visiting speakers from Hilton International, Fairmont Hotels, Le Manoir aux Quat’Saisons and many more.

They are proud of industry collaborations that enable them to cocreate best professional practice through constant interaction and engagement. As Head of Department Professor Dimitrios Buhalis indicated, “We are privileged to work in Bournemouth and Poole, a living tourism and hospitality lab as well as to work with local food companies. This enables our research and teaching to have great relevance and impact in the global marketplace as well as in Dorset and the South West England.”

The University would welcome your involvement, engagement and interaction. Please contact Professor Buhalis (www.bournemouth.ac.uk/tourism).

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