Science and Technology Culinary Arts and Ecology, 180 higher education credits
Are you interested in meals, the climate, the environment and human health? The Culinary Arts and Ecology Programme is a multidisciplinary study programme with such a specialisation.
The programme is developed by the School of Hospitality, Culinary Arts and Meal Sciences at the Campus Grythyttan in collaboration with the biology department at the School of Science and Technology. The programme gives you practical and theoretical knowledge about food and meals, and the scientific understanding of the effects that food can have on the environment, the climate and human health. This sandwich programme combines theoretical studies and practical cultivation experiments.
How is the study programme organised?
During the first semester you study culinary arts and ecology with courses ranging from biology and meal science to hospitality. The following two semesters you study the climate and environmental effects of food production, ecology, sustainable food production, evolution, zoology, botany, physiology, toxicology, nutritional sciences and microbiology. During the fourth and fifth semester the focus is on the meal and the studies will be held in the creative environment at Campus Grythyttan. We study sensory experiences of food and meals, the effects of handling, cooking and storing food, food hygiene, cooking methods, hospitality, and assessment and planning of meals. In the first half of the sixth semester we apply the knowledge from the programme to practical cases. The studies are completed with an exam project either in biology or meal science and hospitality. During the whole programme we conduct practical tests in the production of ecologically sustainable food at the Culinary Arts and Ecology Centre at the agricultural college Kvinnerstaskolan. This includes growing and producing vegetables, fruit, grain, egg, and poultry. The produce is then cooked and analysed. Semester 1 to 3 is held in Örebro, semester 4 and 5 at Grythyttan. Semester 6 can be studied at either Grythyttan or in Örebro.
The courses are studied in the following order:
- Biology, Agroecology, Basic Course, 15 higher education credits
- Culinary Arts and Hospitality Science, Sensory Analysis and Experience of Sensation (Sapere), Basic Course, 15 higher education credits
- Biology, Food and Environment, Intermediate Course, 15 higher education credits
- Biology, Physiology and Product Quality, Intermediate Course, 15 higher education credits
- Biology, Microbiology, Advanced Course, 15 higher education credits
- Biology, Toxicology, Advanced Course, 15 higher education credits
- Meal Science and Hospitality, Cooking Methods and Technology, Intermediate Course, 15 higher education credits
- Culinary Arts and Hospitality Science, The Conscious Cooking, Intermediate Course, 15 higher education credits
- Culinary Arts and Hospitality Science, Food Hygiene, Advanced Course, 15 higher education credits
- Culinary Arts and Hospitality Science, Food and Meal Culture in a Societal Perspective, Intermediate Course, 15 higher education credits
- Biology, Culinary Arts and Ecology, Advanced Course, 7.5 higher education credits
- Culinary Arts and Hospitality Science, Culinary Arts and Ecology, Advanced Course, 7.5 higher education credits
- Degree Project in Biology or Culinary Arts and Hospitality Science, Advanced Course, 15 higher education credits
The study programme runs for six semesters and leads to a Bachelor’s degree with Specialisation in Biology or Meal Science and Hospitality depending on which specialisation you choose for your last course, that is the exam project.
This is a brand new study programme and we think that there are many possibilities for a number of interesting jobs after graduation. Today’s interest in food, human health and the environment has steadily grown and there is a need for university-educated staff with broad and in-depth knowledge in all sectors affiliated to food and meals. Possible work tasks for a meal ecologist is as a buyer or environmental manager for wholesalers, restaurants, general dealers, county councils, companies and municipalities, or as someone responsible for sustainable meals, an organic chef, public relations officer, teacher, organic food entrepreneur, or conducting laboratory work. Possible employers are higher education institutions, authorities, interest organisations, food companies, small-scale production, general dealers, wholesaler, the restaurant and hotel industry as well as your own private consulting business.
This programme is given in Swedish only.