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Food, Nutrition and Culinary Science

The research field Food, Nutrition and Culinary Science is unique thanks to its wide-spanning capacity in food and meals. The department’s research is conducted within six areas. Read more under each page below.

“If we continue to eat like we do today we will destroy the planet”

To tackle climate change, we must eat less meat. But what really makes people change their diets?

Susanna Sandberg
Five questions to doctoral student Susanna

Susanna is a registered dietician and doctoral student.

Digital health consultations with dietitians increase accessibility

Researches how the work of dietitians has changed with the help of digital tools.

New research project will learn more about fermented foods

Today, little is known about the impact of fermentation on human health.