This page in Swedish

Anders Crichton-Fock

Position: Senior Lecturer School/office: School of Hospitality, Culinary Arts and Meal Science

Email: YW5kZXJzLmNyaWNodG9uLWZvY2s7b3J1LnNl

Phone: +46 19 302027

Room: K1104

Anders Crichton-Fock

About Anders Crichton-Fock


Anders Herdenstam is a senior lecturer and researcher in the subject Hospitality and Meal Science. Anders has his undergraduate degree from Campus Grythyttan and was one of the first two doctoral students when the subject of Meal Science was established in the late 90s. With an interest in the meal in general and the sommelier's crafts in particular, Anders presented his licentiate dissertation in 2004 "The aesthetics of the sensory experience: the wine taster, in the borderland between art and science" in a collaboration between Örebro University and the Royal Institute of Technology. With a strong focus on tacit knowledge and the importance of art to communicate experience-based knowledge - and its tools for understanding the meals of the future and the knowledge perspectives and methods that will be required - Anders presented his doctoral dissertation 2011 "The working palate: the wine taster's double grip, from analysis to experience ”at the Royal Institute of Technology. A central focus in this area is the study of experience-based knowledge and the transfer of expert knowledge. In this area, Anders studies how analytical sensory approaches can be combined with analogues to develop new situational methods that can be applied in different areas:

1) The development of multidisciplinary approaches to understand the impact of future meal contexts; alternative protein sources, consumption / recycling / increased resource efficiency, creating sustainable meals.

2) Pedagogical training models to be able to teach and communicate complex multisensory experiences. Analogous and inductive perspectives and methods that complement the analytical and deductive - the so-called double grip as Anders describes in his doctoral dissertation.

3) Future product development methods by identifying consumer-critical attributes with multivariate and multidisciplinary approaches; for example sensory analysis in combination with chemical analysis  to evaluate new meal production innovations in Robotics and AI.

In 2015, after 20 years of experience as a business leader and consultant in the food industry, with a variety of roles behind him; CEO, Marketing director, purchasing manager, Anders returned to Örebro University. Today he is involved in a number of different projects that are all targeting the challenges of the future in the meal industry:

I. Rewine The World ®-- By joint forces and expertise apply multi-disciplinary research and develop novel methods to rescue wine and other complex food product (Herdenstam, A., Spence, C., Harrington, R., Scander, H., Billing, M., Mihnea, M. Öström, Å.) A research project initiated by Anders with a focus on sustainability, circularity and increased resource efficiency  through the reuse of wines that are on the verge of destruction - The project includes both international researchers; Professor Charles Spence (University of Oxford), Professor Robert J. Harrington (Washington State University), also researchers from other departments at Örebro University; Professor Tuulia Hyötyläinen and Professor Stefan Karlsson from the Department of Science and Technology and Professor Frans Prenkert from the School of Business. From Campus Gryhyttan include Professor Åsa Öström, senior lecturer Henrik Scander, senior lecturer Micha Billing, and researcher Mihaela Mihnea. Other members from the business community are honorary doctor Paul Svensson (Photographic), Elin Aronsen Beis (Foodloopz), Corentin de Tregomain (Brasri).

II. Man versus Machine: Sensory evaluation of robot-cultivated crop in Culinary Practices (Herdenstam, A., Kurtser, P., Swahn, J., Arunachalam, A., Edberg, K.) Multidisciplinary project within ENT with a focus on how the impact of mechanical stress in robotic cultivation beds (see LOMAS) affects nutritional and sensory aspects of the crops grown. A project that is about meeting the cultivation of the future, based on how it affects the culinary practice.

III. Nature versus Machine - Using novel robotics platforms for mechanical stress induction, and their effects on plant morphology, metabolism, and sensory preference (Kurtser, P., Castro-Alves, V., Herdenstam, A, Arunachalam, A., Andreasson, H .) Multidisciplinary project within ENT with a focus on how the impact of mechanical stress in robot cultivation beds (see LOMAS) affects nutritional and sensory aspects of the crops grown. Studies that examine how new cultivation techniques affect the consumer of the future, based on both taste and preference and nutritionally aspects.

 IV. Sommelier training in future Meal contexts– (Herdenstam, A., Harrington, R., Liu, Y., Hammond, R., Marlowe, B., Scander, H., Billing, M., Öström, Å.) A pedagogical study with an overall purpose to study and develop new pedagogical methods in the subject Meal Science. Another aim is to develop methods to improve communication and understanding of complex meal situations, through aesthetically pleasing approaches. The method originates from KTH but has been modified and developed to suit sensory sensory contexts. The method is now used in several parts of undergraduate education as a pedagogical tool to teach and create understanding of the mealmaker's complex professional knowledge (See article: Herdenstam, A., Nilsen, A., Öström, Å., Harrington, R. (2018) Sommelier training : Dialogue seminars and repertory grid method in combination as a pedagogical tool, International Journal of Gastronomy and Food Science). The method has also been used internationally after in-depth collaboration with Professor Robert Harrington at Washington State University (See article: Harrington, R., Liu, Y., Hammond, R., Herdenstam, A., & Marlowe, B. (2020) International Hospitality Development: Training to Enhance Understanding of 'The Art of Hospitality' Business Model, The Routledge Companion To International Hospitality Management).

 V. Lomas - Multidisciplinary project within ENT which is about developing automated cultivation beds intended for public environments, restaurants, etc. In addition to cultivation, the composting of conventionally grown vegetables / herbs is an important part of the cultivation bed's function.

In addition to research projects and teaching in undergraduate education, Anders is a member of the Faculty Board for ENT (2019-). Since his start in 2015 he also has international service behind him at Washington State University as a visiting assistant professor.

Teaching and supervision
Anders teaches at all levels,  both in the program Sommelier and meal creator as well as Culinary chef and meal creator. Anders' focus is on Sommellerie, tasting methodology, food and beverages in combination, as well as multisensory analysis of food and meals. Anders also teaches philosophy of science and theory of science with a focus on methods and approaches for field studies and observation as well as an understanding of tacit knowledge and experience-based knowledge that can not be fully articulated.

Anders has published  a doctoral dissertation (KTH),  a licentiate dissertation (Örebro University and KTH) as well as international articles and conference papers as below.



Articles in journals |  Chapters in books |  Conference papers |  Doctoral theses, monographs |  Licentiate theses, monographs | 

Articles in journals

Chapters in books

Conference papers

Doctoral theses, monographs

Licentiate theses, monographs