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Stefan Wennström

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

Email:

Phone: +46 19 302015

Room: K1106

Stefan Wennström

About Stefan Wennström

Stefan Wennström is a senior lecturer in the field of Culinary Arts and Meal Science at the School of Hospitality, Culinary Arts and Meal Science, Campus Grythyttan. Stefan is educated in biology (microbiology and biochemistry) and has a PhD in life science (medical science). In addition, Stefan is educated as a chef, at the School of Hospitality, Culinary Arts and Meal Science, and has therefore knowledge and experience in two separate subjects.

Teaching and supervision
Stefan's teaching is partly dealing with generel academic topics, such as academic writing, scientific theory etc., but also with specific fields within the subject of Culinary Arts and Meal Science. Here, focus are on topics within the field of natural science, such as food chemistry, nutrition and health, and food, environment and climate. In addition to course responsibility and being an examiner, Stefan also supervises students thesises on undergraduate and advanced levels.

Research
Stefan participates in a research project focusing on sustainable gastronomy, where sensory qualities as well as attitudes and perception on plant-based meal products are studied.

Collaboration
Stefan har previously collaborated with businesses and organisations on projects concerning meal and meal products.

Publications

Articles in journals |  Chapters in books |  Conference papers |  Other | 

Articles in journals

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.
Tham, W. , Lopez-Valladares, G. , Helmersson, S. , Wennström, S. , Österlund, A. & Danielsson-Tham, M. (2013). Occurrence of Genetic Variants of Listeria monocytogenes Strains. Foodborne pathogens and disease, 10 (9), 825-826.

Chapters in books

Wennström, S. (2013). Restaurang- och hotellhögskolan i Grythyttan. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, GUIDE till Årets Svenska Måltidslitteratur 2013 (pp. 34-34). Grythyttan: Måltidsakademiens förlag i Grythyttan AB.
Hermansson, I. & Wennström, S. (2009). Projekt - mat och idrott. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Guide till årets svenska måltidslitteratur 2009 (pp. 75-77). Grythyttan: Måltidens hus i Norden.
Wennström, S. (2008). Mat och idrott. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Guide till årets svenska måltidslitteratur 2008 (pp. 90-90). Grythyttan: Måltidens hus i Norden.

Conference papers

Tham, W. , Lopez-Valladares, G. , Wennström, S. , Österlund, A. & Danielsson-Tham, M. (2010). Appearance of two closely related variants of Listeria monocytogenes inblood from the same patient with invasive listeriosis. In: Wilhelm Tham & Marie-Louiuse Danielsson-Tham, Second Sympsoium on Food Associated Pathogens. Paper presented at Second Sympsoium on Food Associated Pathogens (pp. Abstr 29-. Grythyttan: Restaurang- och hotellhögskolan – Grythytte Akademi.

Other