Food Travel Research Summit

October 15-16, 2020

100% Online - London Time Zone (BST)

Days
Hours
Minutes

Why FoodTreX Research?

Are you interested in presenting your latest research relating to food or beverage tourism? 

Applications are open to all academic, instructors, teaching assistants, researchers, professors and others engaged in researching food and beverage tourism.

DOWNLOAD THE SUBMISSION GUIDELINES & TEMPLATE HERE

EXPERT SPEAKERS

Join other world-renowned culinary tourism researchers

LIVE Q & A

Ask our moderators & presenters your questions

GET INSPIRED

Your opportunity to access the latest research in culinary tourism

SCIENTIFIC COMMITTEE

  • Co-Chair, Matthew J. Stone, California State University-Chico, USA
  • Co-Chair, Roberta Garibaldi, University of Bergamo, Italy
  • Angela Durko, Texas A&M University, USA
  • Anne-Mette Hjalager, University of Southern Denmark and Editor-in-Chief, Journal of Gastronomy and Tourism
  • Whitney Knollenberg, North Carolina State University, USA
  • Byron Marlowe, Washington State University, USA
  • Steven Migacz, Roosevelt University, USA
  • Erose Sthapit, Haaga-Helia University of Applied Sciences, Finland
foodtrex research

Program

All sessions are London time zone (BST)

  • Thursday, Oct. 15
  • Friday, Oct. 16

Presenters:  Sandra Cherro Osorio (Head of Program Bachelor of Hospitality Management, Department of Business and Construction, Melbourne Polytechnic, Australia); Elspeth Frew (Associate Professor in Tourism, Hospitality and Event Management, La Trobe Business School); Claire Lade (Lecturer, Department of Business and Construction, Melbourne Polytechnic); and Kim Williams (Lecturer, Faculty of Higher Education, William Angliss Institute)

Presenter: Surya Kiran Shrestha (PhD Candidate, Tribhuvan University, Nepal)

Presenter: Leri Ifigeneia (Department of Tourism Management, University of Patras, Greece)

Presenter: Roberta Garibaldi (Professor, University of Bergamo, Italy; and Co-Chair, Scientific Committee, FoodTreX Food Travel Research Summit)

Presenter: Francesc Fusté-Forné (Department of Business, University of Girona, Catalonia, Spain)

Presenter: Paolo Corvo (University of Gastronomic Sciences, Pollenzo, Italy)

Presenters: Melanie Sara Palermo, Annapia Ferrara and Concetta Ferrara (Department of Education, Cultural Heritage and Tourism, University of Macerata, Italy)

Presenter Coming Soon

Presenter: Yasmine-Hannah Fofana (Faculty of Arts and Social Sciences, University of Surrey, UK)

Presenter: Maria Jose Vargas (Centro de Innovación Gastronómica, INACAP, Chile)

Presenter: Neha Shaw (Florida Atlantic University, Florida, USA)

Presenters:  Weiwei Wang (Center for Rural Studies, University of Vermont) and Lisa Chase (Director, Vermont Tourism Research Center, University of Vermont, USA)

 

Presenter: Bill J Gregorash, PhD (Professor/Chef/Program Manager, Confederation College, Royal Roads University, Ontario, Canada)

Presenter: Matthew Stone, PhD (Associate Professor, Recreation, Hospitality, & Parks Management; and Fulbright Scholar | California State University, Chico, USA)

Presenters: Jamie Levitt (Department of Food Science and Nutrition, Fresno State University, California, USA) and Robin DiPietro (School of Hotel, Restaurant, and Tourism Management, University of South Carolina, USA)

speakers

REGISTRATION

Full Registration

€69

2-DAY SUMMIT, NO VAT

FAQ

If you don't see your question below, check out the other Event FAQs from the pop-up in the lower right corner.

Academics of all kinds (students, researchers, teaching assistants, professors, PhD candidates, university department chairs, tourism professors or teachers, as well as anyone else with an interest in food or beverage tourism research.

The two-day summit is is EUR 69, reduced from the normal 2-day Summit price of EUR 99. The price is the same for everyone – students, researchers, professors, trade professionals, etc. No VAT or any other tax is payable because we produce the Summit from our offices in the USA.

We do not customarily provide invoices because they are a labor-intensive process to produce. Additionally, we have found that many people are happy enough with the paid email confirmation or their credit card receipt. If you need to issue a purchase order, or if you do require an invoice, please factor in an additional €15 service charge to create it for you.

Please see the box above for a detailed list of what is included with your registration fee.

Not at all. All paid registrations include links to video recordings of all sessions. So, if the Summit takes place during the night where you are, or if you simply have something else going on that day, you can still get all the great content – on your own time. The only thing you miss by not attending live is the opportunity to ask questions and answers from the presenters.

Yes. This year, we offer two different opportunities for Research Summit presenters to include your research in academic journals.

First, with an upcoming issue of the Journal of Gastronomy and Tourism. Journal editor Anne-Mette Hjalager is on the Research Summit’s Scientific Committee.

Secondly, in a special issue of Journal of Foodservice Business Research on Food and Beverage Tourism: Management and Marketing Perspectives. Roberta Garibaldi, who is Co-Chair of the Scientific Committee, is a guest editor of this journal.

The language of all presentations is in English. Not all moderators, and not all people attending live or viewing the recording later, will necessarily speak your language. Therefore, as the international language of business and travel, we ask all presenters to please be prepared to speak in English.  Please do not be nervous. We have all been there before!