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Anders Herdenstam

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

Email:

Phone: +46 19 302027

Room: K1104

Anders Herdenstam

About Anders Herdenstam

Research

Anders Herdenstam is a senior lecturer in the field of Meal Science and Hospitality, and has been appointed in the field of Professional Skill and Technology at the Royal Institute of Technology (KTH). A central focus in this field is studying experience-based knowledge and the transfer of expert knowledge. In this area, Anders is studying how analytical sensory approaches can be combined with analogical to develop new situational methods that can be applied in different areas: Educational training and product development in order to learn and handle complex sensory experiences, Multi-sensory meal studies, e.g. within the field of introducing new protein sources, to deepen the understanding of sensory and situational factors crucial in different meal situations.

 

Teaching and supervision

Anders has over 20 years of experience as his own entrepreneur, purchasing manager and professional wine taster with special skills in the areas of: sommelier training, food and wine combination/evaluation and multisensory training.

 

Ongoing project

1) Training or sommeliers - Dialogue seminar and Repertory grid method (RGM) combined as pedagogical methods

 

2) Meal laboratory, innovations and research in collaboration with industry

"The preliminary study aims at clarifying the prerequisites and requirements for a Meal Laboratory. The goal of the laboratory is to develop new products and solutions for the market, nationally and internationally through innovations and research, in collaboration with the industry. RHS, Campus Grythyttan is identified as an innovative environment to be developed. In this work, it is about increasing the exchange, skills and knowledge, between RHS and the surrounding society and industry "

 

3) The network "Professional skill and Technology", former research group KTH.

 

Publications

Anders has published a doctoral dissertation, a licentiate dissertation and articles as below.

Publications

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

Articles in journals

Herdenstam, A. P. F. , Nilsen, A. & Öström, Å. (2020). Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training. International Journal of Gastronomy and Food Science, 20.
Herdenstam, A. P. F. , Nilsen, A. N. , Öström, Å. & Harrington, R. J. (2018). Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool. International Journal of Gastronomy and Food Science, 13, 78-89.
Herdenstam, A. P. F. , Hammarén, M. , Ahlström, R. & Wiktorsson, P. (2009). The professional language of wine: perception, training and dialogue. Journal of Wine Research, 20 (1), 53-84.

Chapters in books

Harrington, R. J. , Liu, Y. , Hammond, R. , Herdenstam, A. P. F. & Marlowe, B. (2020). International Hospitality Development: Training to Enhance the Understanding of ‘The Art of Hospitality’ Business Model. In: Marco A. Gardini, Michael C. Ottenbacher, Markus Schuckert, The Routledge Companion to International Hospitality Management (pp. 106-116). New York: Routledge.
Herdenstam, A. P. F. (2004). "Ett oändligt antal sinnen...". In: Inga-Britt Gustafsson, Börje Stålhammar, Kultur och identitet: Doktorandkurs i spetsen "Sinnena och konsten" (pp. 109-120). Örebro: Örebro universitetsbibliotek.

Conference papers

Herdenstam, A. P. F. , Hammarén, M. , Ahlström, R. & Wiktorsson, P. (2003). The professional language for wine tasters: improving communication by dialogue method. In: J.S.A. Edwards, I-B. Gustafsson, Culinary Arts and Sciences IV Global and National Perspectives. Paper presented at Fourth international conference on culinary arts and sciences, Global and national perspectives, ICCAS 03, Bournemouth University, England and Örebro University, Sweden, 2003 (pp. 74-83). Poole: Worshipful Company of Cooks Research Centre, Bournemonth University.

Doctoral theses, monographs

Herdenstam, A. P. F. (2011). Den arbetande gommen: vinprovarens dubbla grepp, från analys till upplevelse. (Doctoral dissertation). Stockholm: KTH Royal Institute of Technology.

Licentiate theses, monographs

Herdenstam, A. P. F. (2004). Sinnesupplevelsens estetik: vinprovaren, i gränslandet mellan konsten och vetenskapen. Lic. Stockholm: Kungliga Tekniska Högskolan.