Bernhard Schumacher

Bernhard Schumacher is a Lecturer at the Birmingham College of Food, University College Birmingham. Specialising in Culinary Arts Management, he teaches courses such as Culinary Artistry, Product Innovation, and Kitchen Management Techniques. His research focuses on culinary science, food waste reduction, and modern kitchen practices.

• Education: BSc Hons, MA
• Professional Membership: Senior Fellow of the Higher Education Academy (SFHEA)

With over 15 years of industry experience in high-profile European restaurants and 5-star hotels, Schumacher transitioned to academia in 2000. He emphasizes practical culinary expertise and innovation, mentoring students through work placements and final-year projects. His external engagements include industry collaborations, culinary competitions, and advisory roles.

He leads modules on New Product Development and oversees undergraduate dissertations, embodying his philosophy of 'Never stop learning.'