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Syllabus:

Meal Design, 15 credits

Swedish name: Gastronomisk design
This syllabus is valid: 2025-07-21 and until further notice
Course code: 2MR079
Credit points: 15
Education level: First cycle
Main Field of Study and progress level: Restaurant and Culinary Arts: First cycle, has at least 60 credits in first-cycle course/s as 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, 2024-02-19
Revised by: Department of Food, Nutrition and Culinary Science, 2025-02-26

Literature

Valid from: 2025 week 30

Universal methods of design : 100 ways to research complex problems, develop innovative ideas, and design effective solutions
Martin Bella., Hanington Bruce M.
Beverly, MA : Rockport Publishers : 2012 : 1 online resource (207 p.) :
ISBN: 9781610581998
Mandatory
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The perfect meal [electronic resource] : the multisensory science of food and dining
Spence Charles, Piqueras-Fiszman Betina
1 online resource. :
Access to the Wiley online version restricted; authentication may be required
ISBN: 9781118491003 (electronic bk.)
Mandatory
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Idéagenten : en handbok i att leda kreativa processer
Michanek Jonas, Breiler Andréas
3., rev. uppl. : Malmö : Arx : 2012 : 194 s. :
ISBN: 978-91-87043-02-4
Mandatory
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Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions
Sirieix L, Lála J, Kocmanová K
Journal of Retailing and Consumer Services : 2017 :
Link
Mandatory

Shaping norms. A convention theoretical examination of alternative food retailers as food sustainability transition actors.
Forssell S, Lankoski L
Journal of Rural Studies : 2018 :
Länk
Mandatory

Exploring the acceptance of entomophagy: a survey of Italian consumers.
Moruzzo R, Mancini S, Boncinelli F, et al.
Insects : 2021 :
Länk
Mandatory

Increasing the proportion of plant-based foods available to shift social consumption norms and food choice among non-vegetarians.
Raghoebar S, Van Kleef E, De Vet E
Sustainability : 2020 :
Länk
Mandatory

Nudging green food: The effects of a hedonic cue, menu position, a warm‐glow cue, and a descriptive norm.
Reinholdsson T, Hedesström M, Ejelöv E, et al.
Journal of Consumer Behaviour : 2023 :
Länk
Mandatory

Examining social norms among other motives for sustainable food choice: The promise of descriptive norms.
Salmivaara L, Lombardini C, Lankoski L
Journal of Cleaner Production : 2021 :
Länk
Mandatory

Developing a scalable dynamic norm menu-based intervention to reduce meat consumption.
Sparkman G, Weitz E, Robinson TN, et al.
Sustainability : 2020 :
Länk
Mandatory

The Routledge companion to creativity / edited by Tudor Rickards, Mark A. Runco, and Susan Moger
uuuu-uuuu :
ISBN: 9780203888841
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