Meals for the Future - Trends and Innovations, Second Cycle, 7.5 credits

Learning outcomes

Knowledge and understanding
On completion of the course, the student shall be able to

• describe an applied gastronomic research perspective in culinary arts and meal science, based on craftmanship, aesthetic design and scientific knowledge,
• explain how interdisciplinary research on meals and gastronomy can be of significance for community development in various sectors.

Competence and skills
On completion of the course, the student shall be able to

• collect data and analyze innovations and trends in food and meal supply.

Judgement and approach
On completion of the course, the student has the ability to

• demonstrate a scientific approach and critically examine innovations and trends in a wide gastronomic field of food supply.

Content

Research in the Area of Culinary Arts and Meals, 3 Credits

Research into meals involves interdisciplinary thinking. Based on the scientific perspective of culinary arts and & meal science, it is essential to consider the practical craftsmanship, aesthetic design as well as the science/theory. Understanding and explaining the meal as a phenomenon and future needs within the field requires knowledge of other scientific disciplines, looking among other things at the consumers, the product and the social context.

Examination of Gastronomic Innovations and Trends, 4,5 Credits

Meals outside the home span a wide field in constant transformation – from restaurants, hotels, street food, cafés, market halls and food trucks, to the food retail industry and, in Sweden’s case, the large public sector with childcare, schools, hospitals, residential care and elderly care. To facilitate innovations and develop food and meals for the future, research and development work may be linked to the food industry, food retail industry or to the public and private food sectors. A new way of looking at innovation would be in terms of innovative solutions to societal challenges -– in our case, developing healthy, sustainable and secure gastronomic meals that are relevant to social sectors such as the hospitality industry, creative industries and other service industries, as well as to the public and non-profit sectors.

Examinations and grades

Research in the Area of Culinary Arts and Meals

Research in the Area of Culinary Arts and Meals, 3 credits (Code: M101)
Grades used are Fail (U) or Pass (G).

Examination of Gastronomic Innovations and Trends

Examination of Gastronomic Innovations and Trends, 4.5 credits (Code: M201)
Grades used are Fail (U), Pass (G) or Pass with Distinction (VG).

According to the Higher Education Ordinance, Chapter 6, Section 18, a grade is to be awarded on the completion of a course, unless otherwise prescribed by the university. The university may determine which grading system is to be used. The grade must be determined by a teacher specifically nominated by the university (the examiner).

In accordance with university regulations on grading systems for first and second-cycle courses and study programmes (Vice-Chancellor’s decision ORU 2018/00929), one of the following grades is to be used: fail (U), pass (G) or pass with distinction (VG). For courses included in an international master’s programme (60 or 120 credits) or offered to the university’s incoming exchange students, the A to F grading scale is to be used. The vice-chancellor, or a person appointed by them, may decide on exceptions from this provision for a specific course, if there are special grounds for doing so.

The grades used on this course are Fail (U), Pass (G) or Pass with Distinction (VG).

Comments on grades

For the course grade G (Pass) to be awarded, the student must be awarded a G (Pass) in both examination components Research in the area of culinary arts and meals (M101), 3 credits and Examining gastronomic innovations and trends (M201), 4.5 credits.
For the course grade VG (Pass with Distinction) to be awarded, the student must be awarded a VG (Pass with Distinction) in the examination component Examining gastronomic innovations and trends (M201), 4.5 credits and a G (Pass) in the examination component Research in the area of culinary arts and meals (M101, 3 credits.

Modes of assessment

Research in the Area of Culinary Arts and Meals
Research in the Area of Culinary Arts and Meals (M101): Written Assignment

Examination of Gastronomic Innovations and Trends
Examination of Gastronomic Innovations and Trends (M201): Written Assignment

For students with a documented disability, the university may approve applications for adapted or other modes of assessment.

For further information, see the university's local examination regulations.

Specific entry requirements

90 credits in a main area where a degree project of 15 credits is included. The applicant must also have qualifications corresponding to English 6 or English B.

For further information, see the university's admission regulations.

Other provisions

Students who have been admitted to and registered on a course have the right to receive tuition and/or supervision for the duration of the time period specified for the particular course to which they were accepted (see, the university's admission regulations (in Swedish)). After that, the right to receive tuition and/or supervision expires.

Reading list and other learning resources

Research in the Area of Culinary Arts and Meals, 3 Credits

Required Reading

Schifferstein, H.N.J. (2020).
Changing food behaviors in a desirable direction. Curr. Opin.
Food Sci., 33 (2020), pp. 30-37.

Tuorila, H & Hartmann, C. (2020).
Consumer responses to novel and unfamiliar foods
Current Opionon in Food Science. 33:1-8

Mason, H; Mattin, D; Luthy, M & Dumitrescu, D (2015).
Trend Driven Innovation; Beat Accelerating Customer Expectations
Wiley, 368 pages.

Fischler, Claude (2011).
Commensality, society and culture
Social Science Information, Vol.50 (3-4), p.528-548

von Hippel, E. (1988).
The Sources of Innovation
Oxford: Oxford University Press

von Hippel, E. (2005).
Democratizing innovation
Cambridge, Mass.: MIT Press

Examination of Gastronomic Innovations and Trends, 4,5 Credits

Required Reading

BomFrøst, M (2019).
How to create a frame for collaboration between chefs and scientists – Business as unusual at Nordic Food lab
International Journal of Gastronomy and Food Science. Vol.16

Gustafsson, Inga-Britt; Öström, Åsa ; Johansson, Jesper ; Mossberg, Lena (2006).
The Five Aspects Meal Model: A Tool for Developing Meal Services in Restaurants
Journal of foodservice, Vol.17 (2), p.84-93

Westling, M. (2022).
Sensory qualities and culinary utility of produce: a path towards sustainable gastronomy
Örebro University, School of Hospitality, Culinary Arts & Meal Science
ORCID iD: 0000-0001-9538-3937

Willett W, Rockström J, Loken B, Springmann M, Lang T, Vermeulen S, Garnett T, Tilman D, DeClerck F, Wood A (2019).
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
The Lancet. 393:447- 492

Meiselman, H. (2019).
Context – The Effects of Environment on Product Design and Evaluation
Woodhead Publishing (Ebook)

Additional scientific articles, popular science industry articles, websites and other literature relevant to the course will be added.