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Hospitality, Culinary Arts and Meal Science

Doctoral and licentiate theses

Doctoral theses in Culinary Arts and Meal Science

2022

Westling, Magnus. (2022). Sensory qualities and culinary utility of produce: a path towards sustainable gastronomy. Link

2021

Jonsson, Ann-Sofie (2021). The "ity" factor in hospital meals: Performing, experiencing, and understanding hospitality within the hospital frame. Link

Eriksson, Lars (2021). Att gestalta måltider – mise en place, dukning och servering: En metodstudie i servitörens hantverkskunnande. Link

2019

Scander, Henrik (2019). Food and beverage combinations – Sommeliers’ perspectives and consumer patterns in Sweden. Link

2018

Nilsen, Bente 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. Link

2017

Wellton, Lotte (2017). Making Meals in Restaurants: Daily Practices and Professional Ideals. Link

2015

Magnusson Sporre, Cecilia (2015). Måltidsgörarens utmaningar: komplexiteten i det medvetna måltidsgörandet. Link

2011

Swahn, Johan (2011). If I can taste it, I want it...: sensory marketing in grocery retail stores. Link

Walter, Ute (2011). Drivers of customers' service experiences: a customer perspective on co-creation of restaurant services, focusing on interactions, processes and activities. Link

2008

Rapp Nordin, Erika (2008). Sensory, attitudinal, and contextual aspects of the meal: health implications and connections with risk factors for coronary heart disease and obesity. Link

2007

Prim, Mia (2007). Ready meals from the consumers' perspective: attitudes, beliefs, contexts and appropriateness. Link

2006

Tellström, Richard (2006). The construction of food and meal culture for political and commercial ends: EU-summits, rural businesses and World Exhibitions. Link

2005

Hansen, Victor K. (2005). Restaurant meal experiences from customers' perspectives: a grounded theory approach. Link

2004

Nygren, Tobias I. (2004). Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques. Link

Jonsson, Inger M. (2004). Family meal experiences: perspectives on practical knowledge, learning and culture. Link

 

Doctoral theses in colaboration with other schools

Parihar Singh, Vishal (2008). Avhandling i samarbete med Institutionen för medicinska vetenskaper, Örebro universitet. Human listeriosis, sources and routes. Link  

Herdenstam, Anders 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. Link

 

Licentiate theses

Nilsen, Asgeir (2018). A dynamic and balanced meal experience.

Wellton, Lotte (2015). Improved Meal Offerings in Tourist Destinations Provided by Professional Practitioners. Link

Ahlgren, Mia K. (2004). Ready meal consumption - when, where, why and by whom? Link