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