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Hospitality, Culinary Arts and Meal Science

Hospitality, Culinary Arts and Meal Science

Chef in kitchen

Örebro University on Campus Grythyttan was permanently founded by the Swedish Parliament, 1993.

Here great emphasis is put on practical skills, aiming to combine these with science as well as with working methods with aesthetics and creativity in focus. We study the meal/hospitality from a five aspect viewpoint with the following main five aspects: the room, the meeting, the product, the control management system and the atmosphere. This model is called: Five Aspects Meal Model (FAMM)

Culinary Arts and Meal Science was established as a subject of post-graduate studies at department of Restaurant and Culinary Arts at Örebro University 2002.

Contact information, education

For requests regarding education please contact:
Marie Valegren

Contact information, research

For requests regarding research please contact:
Inger M Jonsson