Henrik ScanderTitle: Senior Lecturer School/office: School of Hospitality, Culinary Arts and Meal Science
Phone: +46 19 302008
About Henrik Scander
Henrik Scander is a lecturer and PhD in Culinary Arts and Meal Science, in the field of food and drink combinations. He wrote his thesis on food and beverages in combination based on cultural habits and nutritional contribution. The focus was on combining qualitative and quantitative methodology to see how and why food and beverage combinations is consumed and what it leads to. Henrik highlights thus the "good" combination from a health perspective and a pleasure perspective.
In 2011, Henrik finished his master's degree in Culinary Art and hospitality Science, in which his essay focused on the tacit knowledge and craft of sabrering Champagne. Henrik has been employed as lecturer since 2008 at Campus Grythyttan, Örebro University. Henrik has worked primarily on the development of craft for the sommelier and how it can be linked to scientific perspectives, as well as wine tasting with a special focus on wine, tea and coffee.
Before his employment at the University, he himself has undergone the bachelor program at Grythyttan for Sommeliers. He has also worked in the restaurant business since the 1990s. Henrik has held positions as a sommelier in Sweden and in France, and has served on the board of the Swedish Sommelier Association.