Information for students, faculty and staff regarding COVID-19. (Updated: 1 October 2020)
The department welcomes opportunities to collaborate with individuals, companies and organizations in both the private and public sectors.
Food, Nutrition and Culinary science is about our encounters with food and meals and is, to a large extent, an interdisciplinary field. Food and meals, and how they are produced, have an effect on health, the economy and the environment for individuals and wider society. The department can offer several opportunities for collaboration. Please contact us for more information.
The department of Food, Nutrition and Culinary Science is an education associated member of the European Federation of the Association of Dietitians (EFAD; http://www.efad.org). Membership of the Federation is open all National Associations of Dietitians from member states of Europe and Higher Education Institutes worldwide that teach dietetics. In 2020, EFAD has 33 National Dietetic Association members, representing over 35,000 dietitians in 28 European countries and 40 Education Associate Members from 30 different countries educating about 10 000 dietetic students.
In 2018, professor Agneta Hörnell received EFAD´s first ” European Dietetic Fellowship Award”. Her Award speech was held at the EFAD conference 2019 in Berlin. The video of the speech can be seen here and audience copies of the slides here.