Main Field of Study and progress level:
Restaurant and Culinary Arts: First cycle, has only upper-secondary level entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Established by: Department of Food, Nutrition and Culinary Science, 2022-03-07
Revised by: Department of Food, Nutrition and Culinary Science, 2025-02-26
Required Knowledge
General entry requirements
Literature
Valid from:
2025 week 30
Neuman Nicklas Mat och ätande - Sociologiska perspektiv Studentlitteratur AB : 2019 : 456 sidor : ISBN: 9789144131672 Mandatory Search the University Library catalogue
Akademiskt läsande och skrivande Blomström Vendela, Wennerberg Jeanna Andra upplagan : Lund : Studentlitteratur : [2021] : 356 sidor : ISBN: 9789144151045 Mandatory Search the University Library catalogue
Miljösociologi Lidskog Rolf, Sundqvist Göran 1. uppl. : Lund : Studentlitteratur : 2011 : 182 s. : ISBN: 9789144056050 Mandatory Search the University Library catalogue
Belasco Warren James Food : the key concepts Reprinted. : London : Bloomsbury Academic : 2019 : viii, 158 Seiten : ISBN: 9781350114029 Search the University Library catalogue
Ruggeiro Carlos Alberto Sustainability and sustainable development: A review of principles and definitions The Science of the Total Environment, : 2021 : https://doi.org/10.1016/j.scitotenv.2021.147481 Mandatory
Benchmarking the Swedish Diet Relative to Global and National Environmental TargetsIdentification of Indicator Limitations and Data Gaps Moberg Emma, Karlsson Potter Hanna, Wood Amanda, Hansson Per-Anders, Röös Elin Sustainability (Basel, Switzerland), 12(4), 1407 : 2020 : https://doi.org/10.3390/su12041407 Mandatory
