Research projects
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AI and Culinary practices in future food production: Sensory evaluation of robot-cultivated food in Culinary Practices
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Aquafresh - collaboration with SLU and Future of Food
Together with The Swedish Agricultural University (SLU) the project Aquafresh has been established. An overall aim is to create sustainable gastronomic...
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Becoming a leader in the restaurant industry
The project aims to increase the understanding of how young employees in the restaurant industry become leaders and how young leaders can contribute to...
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Eating and watching tv-series! How do movies or tv-series affect our perception of snacks?
The aim is to study how we perceive food while we are watching tv-series (different genres), for example on CMORE or NETFLIX. Is It possible to eat healthier...
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Experience accounting (EA)
Restaurants are clearly part of the experience industry but managers get little information and support from the accounting system in their efforts to create...
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From ice deliveries to electricity dependent refrigerators - food storing practices and ideas of sustainability 1920s -2020
What can the refrigerator tell about our (un-) sustainable everyday life? This project investigates how everyday food storage practices in Sweden, 1920s-2020...
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Gustatory wisdom in a knowledge-driven society
The project examines how the idea of bildung impacts on gastronomy. One of the strengths of gastronomes is their ability to move other people and awaken thei...
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Human listoriosis. Sources and routes
The bacterium Listeria monocytogenes can cause the disease listeriosis in humans as well as in animals. Indication and characterisation of the bacterium is t...
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Improved sensory experience for elderly
To study the perceived intensity of basic tastes in combination with music (crossmodal effects) to create music for optimal meal experience with focus on...
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Nature versus Machine - Using novel robotics platforms for mechanical stress induction, and their effects on plant morphology, metabolism, and sensory preference