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Research projects

Nordic Culinary Success Factors

About this project

Project information

Project status



Åsa Öström

Research subject

Within marketing processes, foods accessible in the market including meals at restaurants might be expressed with focus on their sensory quality. Nordic foods are available in infinity, combinations of raw materials with different origin, cooking and preserving methods. In addition, different cooking skills results in a large variety and combinations of tastes, odours, flavours and textures. Knowledge of what is a "typical country flavour" together with the seasonal, cultural and historical background might have a great impact for promoting Nordic Food. The objective of this study was therefore to identify and develop Nordic Culinary Success factors.


Research funding bodies


  • Köpenhamns universitet
  • Nofima Mat, Norge