The research field Food, Nutrition and Culinary Science is unique thanks to its wide-spanning capacity in food and meals.
Our expertise includes biological perspectives on a microscopic level, therapies using diet and nutrition, didactics, as well as historical and social perspectives on food and meals. The department is hence a hotpot for the type of cross- and multidisciplinary collaborations necessary to solve future food and nutrition-related challenges when building a sustainable society.
The department’s research is conducted within six areas. Read more under each page below.
