Åsa Öström
Position: Professor School/office: School of Hospitality, Culinary Arts and Meal ScienceEmail: asa.ostrom@oru.se
Phone: +46 19 302011
Room: K1107
Research subject
About Åsa Öström
Åsa Öström is Professor of Culinary Arts and Meal Science and deputy head of the School of Hospitality, Culinary Arts and Meal Science, Campus Grythyttan. Åsa Öström defended her thesis, Sensory Quality of Tomato, Carrot and Wheat - Influences of Growing Systems, at Uppsala University, Department of Food Studies, Nutrition and Dietetics, in 1998, at the then Department of Domestic Sciences. The dissertation was in collaboration with the Swedish University of Agricultural Sciences.
Research
Åsa Öström has experience of research in sensory science with a focus on meal experiences, research that can help us understand our senses in relation to the experiences of food, drinks, other products (non-food), brands and language. The research can also contribute important knowledge and insights into how our senses work, about products' sensory properties and what significance these have for consumer experience and behaviors. Another established research area at the School of Hospitality, Culinary Arts and Meal Science in which Åsa Öström is involved is food and drink in combination. This research is about the development of methods for sensory assessment of combinations and about how sensory experiences of meals can be communicated. This is research that can contribute to development of meal experiences for both private and public actors and for different target groups. The school has a sensory laboratory (SENSE LAB) where both research and commissioned projects are carried out. Leading the research at the lab, Åsa Öström is involved in its development and views the activities as an important part of sensory research linked to gastronomy and for collaboration with other research groups and the business community.
Teaching and supervision
Åsa Öström teaches undergraduate and master's courses in sensory analysis and scientific methods. Areas of focus in teaching are the senses' ability and methods for sensory assessments. As principal supervisor, Åsa Öström has supervised several doctoral students up to their public defence, one of whom was part of the university's joint initiative Successful Ageing. Åsa Öström is the principal supervisor for two doctoral students, one of whom is part of the research platform Pan Sweden at Örebro University.
Publications
As co-author, Åsa Öström has published articles and book chapters on the five aspects of the meal (FAMM), a model whose parts – the room, the meeting, the product, the atmosphere, and the management control system – can affect the guest's experiences of a meal. She is also co-author of teaching materials about food and sensory experiences for children, such as Sinnenas Skafferi and Sinnenas äventyr as well as of teaching materials for undergraduate education. Publications that Åsa Öström has published can be found under the tab Publications.
Research projects
Active projects
- Aquafresh - collaboration with SLU and Future of Food
- Eating and watching tv-series! How do movies or tv-series affect our perception of snacks?
- Improved sensory experience for elderly
- MicroSens - Improving the sense of taste by altering oral microbiota
- NASCA (Novel Agricultural System Connected to Albin)
- Rewine the world- By joint forces and expertise apply multi-disciplinary research and develop novel methods to rescue wine and other complex food products
- Sensory Hacking - Eating in Virtual Reality. How can we eat healthier and tastier through virtual reality?
- Sound and Taste; how does sound affect the way we perceive taste?
Completed projects
- Return on collaboration (ROC)
- Five Aspect Meal Model (FAMM)
- The Unique Properties of Swedish Oak, a Resource for Wine and Whisky Production
- The sensory language. Can the sensory language influence consumer´s attitudes to and preference for fruit and vegetables?
- HAPTICA
- ImprUV - Increasing sensory quality and content of health-promoting components in vegetables and herbs
- Knowledge through experience: everyone is entitled to their own taste
- Knowledge as a culinary engine: Swedish meal science programmes? effects on gastronomical developments
- Nano design by haptic, aesthetic exercises
- Nordic Culinary Success Factors
- Ready meals from the consumers´ perspective - attitudes, beliefs, contexts and appropriateness
- Sensory, attitudional, and contextual aspects of the meal. Health implications and constructions with risk factors for coronary heart disease and obesity
- Sorry, we´re full! - Guest screening and guest discrimination in restaurants
- Development of gastronomic design on the basis of cultivated diversity
- Older patients meal experiences in hospitals - an explorative study with a focus on hospitality and sensory aspects
Research groups
Publications
Articles in journals |
Articles, reviews/surveys |
Books |
Chapters in books |
Conference papers |
Manuscripts |
Reports |
Articles in journals
- Kim, A. , Öström, Å. , Mihnea, M. & Niimi, J. (2024). Consumers' attachment to meat: Association between sensory properties and preferences for plant-based meat alternatives. Food Quality and Preference, 116.
- Wellton, L. & Öström, Å. (2022). Mutton – from unappreciated local food to delicious tourist attraction in a Swedish destination. Journal of Gastronomy and Tourism, 6 (3), 135-153.
- Westling, M. , Wennström, S. & Öström, Å. (2022). Public meals as a platform for culinary action? Tweens’ and teens’ acceptance of a new plant-based food. International Journal of Gastronomy and Food Science, 27.
- Westling, M. , Wennström, S. & Öström, Å. (2021). A recipe development process model designed to support a crop’s sensory qualities. The International Journal of Food Design, 6 (1), 3-26.
- Sabet, J. A. , Ekman, M. S. , Lundvall, A. S. , Risérus, U. , Johansson, U. , Öström, Å. , Adamsson, V. , Cao, Y. & et al. (2021). Feasibility and Acceptability of a Healthy Nordic Diet Intervention for the Treatment of Depression: A Randomized Controlled Pilot Trial. Nutrients, 13 (3).
- Castro Alves, V. , Kalbina, I. , Nilsen, A. , Mats, A. , Rosenqvist, E. , Jansen, M. A. K. , Qian, M. , Öström, Å. & et al. (2021). Integration of non-target metabolomics and sensory analysis unravels vegetable plant metabolite signatures associated with sensory quality: A case study using dill (Anethum graveolens). Food Chemistry, 344.
- Jonsson, A. , Öström, Å. & Nyberg, M. (2021). Performances of hospitality within restricted meal frames: An observational study of four hospital wards in Sweden. Hospitality & Society, 11 (1), 47-69.
- 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.
- Castro Alves, V. , Kalbina, I. , Öström, Å. , Hyötyläinen, T. & Strid, Å. (2020). The taste of UV light: Using sensomics to improve horticultural quality. UV4Plants Bulletin (1), 39-43.
- Eriksson, L. , Jonsson, I. M. & Öström, Å. (2020). Waiter's craft-related actions studied from the perspective of time-geography. Nordic Journal of Vocational Education and Training, 10 (2), 152-176.
- Westling, M. , Leino, M. W. , Nilsen, A. , Wennström, S. & Öström, Å. (2019). Crop and Livestock Diversity Cultivating Gastronomic Potential, Illustrated by Sensory Profiles of Landraces. Journal of Food Science, 84 (5), 1162-1169.
- Källbom, A. , Nilsen, A. & Öström, Å. (2019). Olfactory description for refined linseed oils for paints: Characterization for reconstructing material and craft knowledge in paintmaking. Journal of sensory studies, 34 (2).
- 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.
- Nygren, T. , Nilsen, A. & Öström, Å. (2017). Dynamic changes of taste experiences in wine and cheese combinations. Journal of Wine Research, 28 (2), 105-122.
- Westling, M. , Danielsson Tham, M. , Jass, J. , Nilsen, A. , Öström, Å. & Tham, W. (2016). Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk. Procedia Food Science, 7, 17-20.
- Swahn, J. , Mossberg, L. , Öström, Å. & Gustafsson, I. (2012). Sensory description labels for food affect consumer product choice. European Journal of Marketing, 46 (11/12), 1628-1646.
- Paulsen, M. T. , Ueland, Ø. , Nilsen, A. N. , Öström, Å. & Hersleth, M. (2012). Sensory perception of salmon and culinary sauces: An interdisciplinary approach. Food Quality and Preference, 23 (2), 99-109.
- Walter, U. , Edvardsson, B. & Öström, Å. (2010). Drivers of customers’ service experiences: a study in the restaurant industry. Managing Service Quality, 20 (3), 236-258.
- Sampels, S. , Turner, T. , Öström, Å. & Pickova, J. (2010). Effects of -linolenic acid and eicosapentaenoic acid from linseed and algae, respectively, on reindeer (Rangifer tarandus tarandus L.) muscle fatty acid composition. Acta agriculturae Scandinavica. Section A, Animal science, 60 (3), 175-186.
- Swahn, J. , Öström, Å. , Larsson, U. & Gustafsson, I. (2010). Sensory and semantic language model for red apples. Journal of sensory studies, 25 (4), 591-615.
- Rapp [Nordin], E. , Öström, Å. , Osika, W. , Englund, A. , Annett, J. & Gustafsson, I. (2009). Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls. Physiology and Behavior, 98 (4), 489-497.
- Öström, Å. , Rapp [Nordin], E. & Prim, M. (2008). FAMM: from food to meal research on the product aspect of the meal experience. Journal of foodservice, 19 (1), 63-68.
- Öström, Å. & Annett, J. (2008). Fremtidens bevisste konsumenter. Norsk tidsskrift for ernæring, 4, 4-5.
- Billing, M. , Öström, Å. & Lagerbielke, E. (2008). The importance of wine glasses for enhancing the meal experience from the perspectives of craft, design and science. Journal of Foodservice, 19 (1), 69-73.
- Rapp [Nordin], E. , Öström, Å. , Bosander, F. & Gustafsson, I. (2007). The sensory effect of butter in culinary sacues. Journal of Foodservice, 18 (1), 31-42.
- Kihlberg, I. , Öström, Å. & Risvik, E. (2006). Sensory qualities of plain white pan bread: influence of farming system, year of harvest and baking technique. Journal of Cereal Science, 43 (1), 15-30.
- Gustafsson, I. , Öström, Å. , Johansson, J. & Mossberg, L. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Journal of Foodservice, 17 (2), 84-93.
Articles, reviews/surveys
- Jonsson, A. , Nyberg, M. , Jonsson, I. M. & Öström, Å. (2021). Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies. Scandinavian Journal of Caring Sciences, 35 (2), 390-404.
Books
- Gustafsson, I. , Jonsäll, A. , Mossberg, L. , Swahn, J. & Öström, Å. (2014). Sensorik och marknadsföring. Lund: Studentlitteratur AB.
- Johansson, J. , Hansson, J. , Swahn, J. & Öström, Å. (2008). Smaken är biff: ett utbildningsmaterial om svensk ryggbiff för restaurangbranschen. Grythyttan: Örebro universitet.
Chapters in books
- Jonsson, A. & Öström, Å. (2017). Måltidsmiljö och verksamhetsstruktur. In: Mat och måltider i äldreomsorgen: vetenskapliga underlag om måltidsmiljö och verksamhetsstruktur, fysiologiska och sensoriska aspekter av åldrandet samt särskilda näringsbehov hos sköra äldre (pp. 103-137). Uppsala: Livsmedelsverket.
- Öström, Å. & Jonsson, A. (2017). Sensorik och åldrande. In: Mat och måltider i äldreomsorgen: vetenskapliga underlag om måltidsmiljö och verksamhetsstruktur, fysiologiska och sensoriska aspekter av åldrandet samt särskilda näringsbehov hos sköra äldre (pp. 81-102). Uppsala: Livsmedelsverket.
- Gustafsson, I. , Öström, Å. & Annett, J. (2009). Culinary arts and meal science as a interdisciplinary university curriculum. In: Herbert L. Meiselman, Meals in science and practice: interdisciplinary research and business applications (pp. 270-293). Boca Raton, FL: CRC Press.
- Gustafsson, I. , Swahn, J. & Öström, Å. (2008). Det sensoriska språket. In: Carl Jan Granqvist, Birgit Hemberg, Ulf Larsson, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Årets svenska måltidslitteratur 2008 (pp. 71-71). Grythyttan: Måltidens hus i Norden.
- Öström, Å. & Annett, J. (2008). Framtidens medvetna konsumenter. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Årets svenska måltidslitteratur 2008 (pp. 93-93). Grythyttan: Måltidens hus i Norden.
- Öström, Å. (2008). Servitörens beteende. In: Lena Mossberg, Inga-Britt Gustafsson, Service på restaurang (pp. 36-42). Lund: Studentlitteratur.
- Karlsson, Å. W. & Öström, Å. (2007). Kan vi lita på synen - sensoriska perspektiv. In: Birgitta Borg, Att se, tänka och tolka: doumentation av seminarium om människans synsinne (pp. 57-58). Örebro: Örebro universitet.
- Öström, Å. (2007). Vad är det som smakar så gott. In: Richard Tellström, Lena Mossberg, Inger M. Jonsson, Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson (pp. 231-238). Örebro: Örebro universitet.
- Öström, Å. (2004). Sensorik: ett verktyg för att mäta upplevd matkvalitet. In: Inga-Britt Gustafsson, Ulla-Britt Strömberg, Tid för måltidskunskap: en vänbok till Birgitta Ulmander (pp. 207-214). Örebro: Örebro universitet.
Conference papers
- Öström, Å. , Bengs, C. , Olsson, V. , Sandvik, P. , Strandh Johansson, A. & Walter, U. (2023). Doctoral education in Gastronomy: Culinary Arts and Meal Science. Paper presented at Stockholm Gastronomy Conference, Stockholm, Sweden, November 23-25, 2023.
- Olsson, V. , Sandvik, P. , Bengs, C. , Öström, Å. , Walter, U. & Strandh Johansson, A. (2023). What does an academic education on food and meals bring to the table?. Paper presented at Stockholm Gastronomy Conference, Stockholm, Sweden, November 23-25, 2023.
- Jonsson, A. , Jonsson, I. M. , Öström, Å. & Nyberg, M. (2020). Experiencing hospitality through people, places and artefacts within an institutional setting: A qualitative interview study with eleven in patients across three hospital wards in Sweden. In: Julia Carrillo; Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, Nordic Association for Food Studies Workshop 2020 Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Paper presented at Nordic association for food studies Conference (NAFS 2020) Grythyttan, Sweden, November 14, 2020. (pp. 23-23). Örebro University.
- Jonsson, A. , Nyberg, M. , Jonsson, I. M. & Öström, Å. (2020). Hospitality and mealtime approaches in hospitals – perspectives from nursing- and meal-staff. In: The INC 2020 Conference proceedings. Paper presented at The INC 2020: Revisiting Value Co-creation and Co-destruction in Tourism, Hospitality & Events, Leeuwarden, Netherlands, (Online conference), June 10-11, 2020. (pp. 98-99).
- Jonsson, A. , Nyberg, M. , Jonsson, I. M. & Öström, Å. (2019). Hospitality practices during mealtime in hospitals: Perspectives and experiences from staff and older patients. Paper presented at International Conference on Health Communication: "Communication breakdown? Food and health in an age of abundance", Uppsala University, Uppsala, Sweden, August 28-30, 2019.
- Eriksson, L. , Nygren, T. & Öström, Å. (2018). Communcation tools for meal design. Paper presented at International Conference Tomorrow´s Food Travel (TFT), Centre for Tourism, University of Gothenburg, Gothenburg, Sweden, October 8-10, 2018.
- Herdenstam, A. P. F. , Nilsen, A. , Öström, Å. & Harrington, R. J. (2017). Sommelier training: Dialogue seminars and repertory grid method in combination as a pedagogical tool. Paper presented at 12th Pangborn Sensory Science Symposium (Pangborn 2017), New York, USA, August 20-24, 2017.
- Westling, M. , Nygren, T. , Nilsen, A. & Öström, Å. (2015). Sensory educationin hospitality, culinary arts and meal science: Do sensitive testing, profiling and preference assessments help students to become reflective practitioners in restaurants?. Paper presented at 11th Pangborn Sensory Science Symposium, Svenska Mässan, Gothenburg, Sweden, August 23–27, 2015.
- Öström, Å. , Nilsson, M. & L’Espoir Decosta, P. (2012). Perception of school meals in Sweden: a semantic study. In: Elsevier, 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration'. Paper presented at 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Bern, 9-12 september. Elsevier.
- Nilsson, M. , L’Espoir Decosta, P. & Öström, Å. (2012). School meals: to develop trust and appreciation. In: 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration'. Paper presented at 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Bern, 9-12 september. Elsevier.
- Eriksson, L. , Öström, Å. & Akner-Koler, C. (2011). Embodied aesthetic movements during mealtime: a provocative method for design innovation of culinary utensils. Paper presented at The Third Uppsala University Body/Embodiment Symposium, Bodies Knowing Bodies: Interrogating Embodied Knowledges, 17-18 nov 2011.
- Algotson, S. & Öström, Å. (2010). Sapere-taste lessons in Swedish pre-schools. In: European Journal of Public Health. Oxford, United Kingdom: Oxford University Press.
- Walter, U. , Edvardsson, B. & Öström, Å. (2010). Social interactions as drivers of customers' service experiences. In: Pierre Eiglier, James Fitzsimmons, Katherine Lemon, Douglas Pugh, Marketing, strategy, economics, operations & human resources insights on service activities. Paper presented at 11th international research seminar in service management. (pp. 771-790). Aix-en-Provence: University Paul Cézanne Aix-Marseille III.
- Öström, Å. (2009). Att känna mat och dryck i teori och praktik. In: Alsne M, Borg E, Gustafsson I-B, Att känna, skapa och tolka ett seminarium om människans känselsinne [september 2007]. Paper presented at Att känna, skapa och tolka : ett seminarium om människans känselsinne [september 2007]. (pp. 63-66). Örebro: Örebro universitet.
- Walter, U. & Öström, Å. (2009). The role of the physical and social environment in customers’ restaurant experiences. In: Bernd Strauss, Stephen, Quis 11 Moving forward with service quality. Wolfsburg: Ingolstadt School of Management.
- Öström, Å. (2008). Sinnena som mätinstrument för smak. In: Alsne Marianne och Gustafsson Inga-Britt, Smaksinnet och den goda smaken ett seminarium om människans smaksinne : [januari 2005]. Paper presented at Smaksinnet och den goda smaken: ett seminarium om människans smaksinne, januari 2005. (pp. 23-29). Örebro: Örebro universitet.
- Gustafsson, I. , Öström, Å. , Johansson, J. & Mossberg [Larsson-Mossberg], L. (2005). A five aspect meal model: a tool for the development of meal service in the restaurant field?. In: JSA Edwards, B Kowrygo & K. Rejman, Culinary arts and sciences V global and national perspectives. Paper presented at Fifth International Conference on Culinary Arts and Sceinces. (pp. 3-11). Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University.
- Öström, Å. , Nygren, T. & Gustafsson, I. (2005). Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes. In: Edwards JSA, Kowrygo B, Rejman K, Culinary Arts and Sciences Global and National Perspectives. Paper presented at The Fifth International Conference on Culinary Arts and Sciences , Global and National Perspectives (ICCAS 05), Warsaw Poland, 27 June - 1 July 2005. Bornemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University.
- Nordin, E. E. , Öström, Å. & Gustafsson, I. (2005). Differences in health and taste attitudes among middle age people in Sweden. In: J.S.A. Edwards, B. Kowrygo, K. Rejman, Culinary arts and sciences V global and national perspectives. Paper presented at The Fifth International Conference on Culinary Arts and Sciences. (pp. 609-609). Bournemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University.
- Nygren, T. , Gustafsson, I. , Risvik, E. & Öström, Å. (2003). Preferences for wines and blue mould cheeses in combination. In: John S. A. Edwards, Inga-Britt 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. (pp. 460-460). Bornemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.
- Nordin, E. , Bosander, F. , Gustafsson, I. & Öström, Å. (2003). Sensory evaluation of specific flavours in sauces with various amount of added butter. In: John S. A. Edwards, Inga-Britt 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. (pp. 430-439). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.
- Nygren, T. , Gustafsson, I. , Öström, Å. & Johansson, L. (2001). Flavour changes produced by wine and cheeese interactions measured by sensory methodology. In: John S. A. Edwards, M. M. Hewedi, Culinary arts and sciences III global and national perspectives. Paper presented at Third international conference on culinary arts and sciences, Bournemouth University. (pp. 509-520). Bournemouth: Worshipful Company of Cooks Centre for Culinay Research at Bournemouth University.
Manuscripts
- Rapp, E. & Öström, Å. Association of gender, body mass index (BMI), eating habits, and attitudes in a middle-aged Swedish population.
- Swahn, J. , Mossberg, L. , Öström, Å. & Gustafsson, I. Different sensory marketing cues affect consumers’ food choice behaviour.
- Rapp, E. , Jonsson, I. M. & Öström, Å. Food and context : the essence of a good meal and a potential model for promoting health.
- Jonsson, A. , Nyberg, M. , Jonsson, I. M. & Öström, Å. Mealtime experiences through the lens of hospitality : a qualitative interview study with older adult inpatients in Sweden.
- Westling, M. , Leino, M. W. , Wennström, S. & Öström, Å. Nordic Peas : Influence of Cultivar, Terroir and Harvest Year on Sensory Quality.
- Rapp, E. , Osika, W. , Öström, Å. , Englund, A. , Annett, J. & Gustafsson, I. Taste perception : an underlying risk factor for coronary heart disease?.
Reports
- Öström, Å. & Nilsen, A. (2010). Sensoriskt språk för svensk färsk- och vinterpotatis som marknadsföringsredskap: sensoriska beskrivningar av 15 vinterpotatissorter och 3 färskpotatissorter - en populärvetenskaplig rapport. Örebro: Restaurang- och hotellhögskolan - Grythytte akademi.
- Gustafsson, I. , Öström, Å. , Swahn, J. & Larsson, U. (2008). Äppelspråket - ett marknadsföringsredskap: sensoriska beskrivningar av 8 studerade äppelsorter : en populärvetenskaplig rapport. Örebro: Örebro universitet.