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Åsa Öström

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

Email: YXNhLm9zdHJvbTtvcnUuc2U=

Phone: +46 19 302011

Room: K1107

Åsa Öström

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.


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.


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

Completed projects

Research groups


Articles in journals |  Articles, reviews/surveys |  Books |  Chapters in books |  Conference papers |  Manuscripts |  Reports | 

Articles in journals

Articles, reviews/surveys


Chapters in books

Conference papers