Magnus Westling
Title: Doctoral Student School/office: School of Hospitality, Culinary Arts and Meal SciencePhone: +46 19 302014
Room: K111

About Magnus Westling
Magnus Westling is a doctoral student at the School of Hospitality, Culinary Arts and Meal Science, campus Grythyttan, Örebro University.
Publications
Articles in journals |
Chapters in books |
Conference papers |
Doctoral theses, comprehensive summaries |
Manuscripts |
Articles in journals
- 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.
- 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.
- 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.
Chapters in books
- Leino, M. W. , Næss, H. & Westling, M. (2020). Kålrotssorter i Sverige. In: Matti Wiking Leino; Hans Næss; Martin Ragnar, Underbara kålrötter: kulturhistoria, odling och användning (pp. 55-87). . Kålrotsakademien.
Conference papers
- 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.
Doctoral theses, comprehensive summaries
- Westling, M. (2022). Sensory qualities and culinary utility of produce: a path towards sustainable gastronomy. (Doctoral dissertation). (Comprehensive summary) Örebro: Örebro University.
Manuscripts
- Westling, M. , Leino, M. W. , Wennström, S. & Öström, Å. Nordic Peas : Influence of Cultivar, Terroir and Harvest Year on Sensory Quality.