Search for dissertations about: "culinary arts and meal science"
Showing result 1 - 5 of 19 swedish dissertations containing the words culinary arts and meal science.
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1. Sensory qualities and culinary utility of produce : a path towards sustainable gastronomy
Abstract : The underlying assumption throughout this thesis is that the continuity of a cultivated diversity can be strengthened by investigating its sensory qualities and specifying particular culinary utilities of landraces and cultivars. How can a foodstuff’s sensory qualities and culinary utility be explored, tested, and refined together with the food industry and the public meal? This thesis aims to create a path toward sustainable gastronomy with greater sensory variation that originate from a cultivated diversity. READ MORE
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2. Ready meal consumption - when, where, why and by whom?
Abstract : .... READ MORE
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3. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity
Abstract : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). READ MORE
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4. Food and beverage combinations : Sommeliers' perspectives and consumer patterns in Sweden
Abstract : As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. READ MORE
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5. Family meal experiences : perspectives on practical knowledge, learning and culture
Abstract : This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. READ MORE