Doktorsavhandlingar och licentiatuppsatser
Avhandlingar i måltidskunskap
2022
Westling, M. (2022). Sensory qualities and culinary utility of produce: a path towards sustainable gastronomy. Länk till avhandling i fulltext.
2021
Jonsson, A.-S. (2021). The "ity" factor in hospital meals: Performing, experiencing, and understanding hospitality within the hospital frame. Länk till avhandling i fulltext.
Eriksson, L. (2021). Att gestalta måltider – mise en place, dukning och servering: En metodstudie i servitörens hantverkskunnande. Länk till avhandling i fulltext.
2019
Scander, H. (2019). Food and beverage combinations – Sommeliers’ perspectives and consumer patterns in Sweden. Länk till avhandling i fulltext.
2018
Nilsen, B. B. (2018). Growth of schoolchildren: studies on somatic growth and deviant growth patterns such as weight loss and obesity and aspects of intake of breakfast and food items. Länk till avhandling i fulltext.
2017
Wellton, L. (2017). Making Meals in Restaurants: Daily Practices and Professional Ideals. Länk till avhandling i fulltext.
2015
Magnusson Sporre, C. (2015). Måltidsgörarens utmaningar: komplexiteten i det medvetna måltidsgörandet. Länk till avhandling i fulltext.
2011
Swahn, Johan. (2011). If I can taste it, I want it...: sensory marketing in grocery retail stores. Länk till avhandling i fulltext.
Walter, U. (2011). Drivers of customers' service experiences: a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities. Länk till avhandling i fulltext.
2008
Rapp Nordin, E. (2008). Sensory, attitudinal, and contextual aspects of the meal: health implications and connections with risk factors for coronary heart disease and obesity. Länk till avhandling i Diva.
2007
Prim, M. (2007). Ready meals from the consumers' perspective: attitudes, beliefs, contexts and appropriateness. Länk till avhandling i fulltext.
2006
Tellström, R. (2006). The construction of food and meal culture for political and commercial ends: EU-summits, rural businesses and World Exhibitions. Länk till avhandling i Diva.
2005
Hansen, V. K. (2005). Restaurant meal experiences from customers' perspectives: a grounded theory approach. Länk till avhandling i fulltext.
2004
Nygren, T., I. (2004). Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques. Länk till avhandling i Diva.
Jonsson, I. M. (2004). Family meal experiences: perspectives on practical knowledge, learning and culture. Länk till avhandling i Diva.
Avhandlingar i samarbete med andra institutioner
Parihar Singh, V. (2008). Avhandling i samarbete med Institutionen för medicinska vetenskaper, Örebro universitet. Human listeriosis, sources and routes. Länk till avhandling i Diva.
Herdenstam, A. P. F. (2004). Licentiatuppsats i samarbete med Institutionen för industriell ekonomi och organisation, Kungliga Tekniska Högskolan, Stockholm. Sinnesupplevelsens estetik: vinprovaren, i gränslandet mellan konsten och vetenskapen. Länk till licentiatuppsats i Diva.
Licentiatuppsatser
Nilsen, A. (2018). A dynamic and balanced meal experience.
Wellton, L. (2015). Improved Meal Offerings in Tourist Destinations Provided by Professional Practitioners. Länk till licentiatuppsats i Diva.
Ahlgren, M. K. (2004). Ready meal consumption - when, where, why and by whom? Länk till licentiatuppsats i Diva.