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Hospitality, Culinary Arts and Meal Science

Final programme 18 March

17 March 7:00 pm

Welcome dinner at Grythyttans Gästgivaregård

Venue

The Nordic House of Meals

 7:30 am – 8:30 am

Registration and poster set up

8:30 am – 8:45 am

Opening Session – Nygren, Yngve, Öström
Welcome to 1st Granqvist Culinary Arts & Meal Science Symposium
Lecture hall: Gastronomic Theatre

8:45 am – 9:15 am

Keynote adress 1 – Robert Harrington
The Art and Science of Hospitality
Lecture hall: 
Gastronomic Theatre

9:15 am - 09:45 am

Keynote adress 2 – Johanna Mäkelä
Meals - The role of sharing
Lecture hall: 
Gastronomic Theatre

9:45 am – 10:00 am

Coffee break and poster presentation

10:00 am – 11:30 am

Parallel session 1
Hospitality, meal experience and aesthetic design

Lecture hall: Gastronomic Theatre
Chair: Åsa Öström, co-chair: Robert Harrington

Speakers
Lena Mossberg
Storytelling and meal experiences

Karin M Ekström & Erika Lagerbielke
The importance of intuition; Trusting feelings as well as facts for creating new design as well as new insight

Björn Ylipää
Gastronomic Experience Production – The symphony of the senses and Storytelling by Food

Annika Göran Rodell
Æsthetic gestalt process in culinary arts and hospitality

 

Parallel session 2
The meal in the community room


Chair: Agnés Giboreau, co-chair: Johanna Mäkelä

Speakers
Agnès Giboreau
Predicting liking from consumption measurements based on camera recording. Application to the study of food preferences among children in a school restaurant

Ida Synnøve Grini
Lunch as a social structure for the active elderly

Enni Mertanen
Five aspects meal model (FAMM) shows development tasks in school meals

Paul Cleave - (cancelled)
Eating out – sharing the experiences of food

Bent Egberg Mikkelsen
Map & Create Community Foodscapes – co-creating healthy, safe and sustainable meals with local residents using the McFoodscape approach

11:30 am – 12:30 pm

Lunch and poster presentation
Metodköket

12:30 pm – 13:00 pm

Keynote adress 3 – Claude Fischler (replaced with Herbert Meiselman)
Maesuring consumer emotion to food products and food service systems
Lecture hall: 
Gastronomic Theatre

13:00 pm – 13:30 pm

Keynote adress 4 – Mai-Lis Hellénius
Strong trends control our eating – but what does the research say about the food and health? A perspective on healthy, safe and sustainable meals
Lecture hall: Gastronomic Theatre

13:30 am – 15:00 pm

Parallel session 3
Gastronomy, commensality, heritage and future
Lecture hall: Gastronomic Theatre
Chair: Agneta Yngve, co-chair: Claude Fischler

Speakers
Richard Ahlström (cancelled)
The entirety of dining in solitude

Håkan Jönsson
Kitchen artefacts – a hidden treasure of material cultural heritage

Ute Walter
The Creation of Culinary Spaces in Sweden: On the importance of Fine Dining Restaurants for Regional Development Platforms and the Establishment of Linkages between Rural Food Producers and Consumers

Sandhiya Goolaup
Food Tourists’ Self-Identity Construction

13:30 pm – 15:00 pm

Parallel session 4
The healthy, safe and sustainable meal

Lecture hall: Stensöta
Chair: Wilhelm Tham, co-chair: Mai-Lis Hellénius

Speakers
Cláudia Afonso
What about dinner? Nowadays for dinner we only have soup– Elderly meal design in Portugal – results from the PRONUTRISENIOR project

Wilhelm Tham
Is Food Hygiene a part of Culinary Arts and Meal Science?

Lise Justesen
Hospitable meals in hospitals

Henrik Scander
Energy contribution patterns from drink and food respectively per meal type in the Swedish RIKSMATEN study

Agneta Yngve
Med Diet 4.0 Framework: The Mediterranean diet with four sustainable benefits

15:00 pm – 15:30 pm

Closing remarks – Herbert Meiselman
Lecture hall: Gastronomic Theatre

15:30 pm

Thank you and welcome back to the 2nd Granqvist Culinary Arts & Meal Science Symposium – 
Nygren, Yngve, Öström

Farewell refreshments