Culinary Arts & Meal Science
About
Subject information
The multidisciplinary research in Culinary Arts & Meal Science, with its base in social science / humanities, strives to deepen the understanding of people and meetings with meals from a host's perspective. The research is based on craft knowledge with a practical / aesthetic from of both sensory and cultural understanding of preparation, creative development, presentation and taste of meals and treats.
The research interest is in meals outside the home and the development of the growing tourism industry with restaurants and hotels. These are meals consumed during travel and at the destinations, as well as during events and meetings. The research involves eating out in various environments, from fine dining to public meals and ready-made meals.
The role of meal culture in society is highlighted by means of gender, socio-economy and ethnicity. This, as well as ecology, is part of the institution's hallmark, including "the conscious meal" where secure, sustainable and healthy food is a prerequisite for all food production. In the department, the FAMM / Five Aspect Meal Model for planning and analysis of meals is developed, which is applied today by the Swedish National Food Agency, the National Board of Health and Welfare, and the public meal sector in Sweden. Research in Culinary Arts at Örebro University comprises three integrated areas, each with a pronounced hosting / hospitality perspective. These are:
- The meal as experience and aesthetic design
- The meal in the community room
- The meal for health, safety and sustainability
Eight dissertations and two licentiate theses in Culinary Arts & Meal Science have been presented, and an additional two dissertations in collaboration with other institutions. The internationally expanding Food Studies area, where food / meals become a lens through which to see various social phenomena, invite further collaborations with other scientific perspectives.
Researchers
- Mischa Billing
- Mats Carlbäck
- Marie-louise Danielsson-Tham
- Lars Eriksson
- Annika Göran-Rodell
- Anders Herdenstam
- Inger M Jonsson
- Jack Lainpelto
- Matilda Marshall
- Mihaela Mihnea
- Henrik Scander
- Johan Swahn
- Wilhelm Tham
- Ute Walter
- Lotte Wellton
- Stefan Wennström
- Åsa Öström
- Kajsa Hult, PhD student
- Ansung Kim, PhD student
- Daniel Östergren, PhD student
Research projects
Active projects
- AI and Culinary practices in future food production: Sensory evaluation of robot-cultivated food in Culinary Practices
- Aquafresh - collaboration with SLU and Future of Food
- Becoming a leader in the restaurant industry
- Eating and watching tv-series! How do movies or tv-series affect our perception of snacks?
- Experience accounting (EA)
- From ice deliveries to electricity dependent refrigerators - food storing practices and ideas of sustainability 1920s -2020
- Gustatory wisdom in a knowledge-driven society
- Human listoriosis. Sources and routes
- Improved sensory experience for elderly
- Nature versus Machine - Using novel robotics platforms for mechanical stress induction, and their effects on plant morphology, metabolism, and sensory preference
- Rewine the world- By joint forces and expertise apply multi-disciplinary research and develop novel methods to rescue wine and other complex food products
- Sensory Hacking - Eating in Virtual Reality. How can we eat healthier and tastier through virtual reality?
- Service encounters and harassment
- Sommelier Training & Critical Attribute Techniques (CAT) for Future Meal contexts
- Sommeliers competition practices in regards to restaurant industry development
- Sound and Taste; how does sound affect the way we perceive taste?
- Sustainability Reporting in the Hospitality Industry
- The Creation of Culinary Spaces in Sweden
- The Creation of Culinary Spaces in Sweden
- The imagined hospitality and it's practices in a restaurant context
Completed projects
- Crispy, nutty and honey-coloured: the sensory language in Swedish cookbooks from the century until today
- Development of gastronomic design on the basis of cultivated diversity
- Female chefs: in a male restaurant world
- Five Aspect Meal Model (FAMM)
- Food and beverage combinations, cultural habits and nutritional contribution
- Gender in restaurants
- Guests´ service experiences in restaurants: a guest perspective
- HAPTICA
- Knowledge as a culinary engine: Swedish meal science programmes? effects on gastronomical developments
- Knowledge through experience: everyone is entitled to their own taste
- Life and working life conditions for women and men in a growing restaurant sector
- Nano design by haptic, aesthetic exercises
- Nimble and neat: on aesthetic ready meals packaging
- Nordic Culinary Success Factors
- Older patients meal experiences in hospitals - an explorative study with a focus on hospitality and sensory aspects
- Pro Children and PRO GREENS
- Ready meals from the consumers´ perspective - attitudes, beliefs, contexts and appropriateness
- Restaurant practices and Professional ideals
- Return on collaboration (ROC)
- Sensory, attitudional, and contextual aspects of the meal. Health implications and constructions with risk factors for coronary heart disease and obesity
- Service in restaurants
- Solo dining
- Sorry, we´re full! - Guest screening and guest discrimination in restaurants
- Sustainable food production in Sweden - the potential of agroforestrysystems
- The construction of food and meal culture for political and commercial ends
- The meal in prison
- The restaurant review as a gastronomy-journalistic genre: history, forms and critics from Swedish 19th century until today
- The sensory language. Can the sensory language influence consumer´s attitudes to and preference for fruit and vegetables?
- The Unique Properties of Swedish Oak, a Resource for Wine and Whisky Production