Research projects
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Rewine the world- By joint forces and expertise apply multi-disciplinary research and develop novel methods to rescue wine and other complex food products
Background The emission of carbon dioxide has remarkably increased and effected the global warming (WWF, 2020). It has a catastrophic impact on our food...
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Sensory Hacking - Eating in Virtual Reality. How can we eat healthier and tastier through virtual reality?
Virtual Reality (VR) – Within the Restaurant- and Hotel Business and the area of Hospitality there are great needs and interests for VR-research. We are...
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Service encounters and harassment
Due to the recent MeToo campaigns, the issue of sexual harassment has been re-raised in the public debate. Concerning the workplace, the light is usually...
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Sommelier Training & Critical Attribute Techniques (CAT) for Future Meal contexts
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Sommeliers competition practices in regards to restaurant industry development
Information only in Swedish.
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Sound and Taste; how does sound affect the way we perceive taste?
Crossmodal correspondence studies with music/sound in relation to taste and meal experiences. That is, we are looking to collaborate with musicians (ORU) and...
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Sustainability Reporting in the Hospitality Industry
A study of CSR policies and practices for independent hotel with focus on reporting, controlling and managing accordingly and more efficiently. The purpose o...
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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...
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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...
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The imagined hospitality and it's practices in a restaurant context
Hospitality is a prerequisite for creating and maintaining a functioning restaurant industry. Taking care of guests in a welcoming manner is not just a key...