Five Aspect Meal Model (FAMM)

A five-aspect model has been developed and used within the research area of culinary arts and meal science. The five aspects are: the room, the encounter, the product, the management system, and the atmosphere. Publication in scientific, international press as well as popular science publishing is essential, not only to create a platform for the new subject of culinary arts and meal science and its theories, but also for gaining international recognition and an acceptance within the research community of the creation of the subject. This work was launched by the first professor in the subject (Gustafsson) and the first batch of doctoral students 2004-2008, and is still underway. An international conference was held in 2007 on the theme FAMM.