University lecturer. Deputy director of studies
International contact person
Teaches cooking & cooking techniques
What I Do in Food and Meal Science
I teach in the Gastronomy Program, focusing on cooking, raw material handling, product development for the food industry, and concept development within gastronomy. My work spans both practical kitchen craftsmanship and the creative and analytical processes behind new food products and meal concepts. I contribute to courses such as Meal and Restaurant Science 1 & 3, Meal Experiences, Concept Development and Innovation, and Food Design – Sensory Analysis and Product Development.
Research
My master’s thesis focused on the creative process in haute cuisine restaurants in Sweden. Previous student projects examined craft processes for professional chefs, as well as the aging and dry-aging of Dover sole and Arctic char.
Talk to Me About
I’m passionate about cooking and exploring new techniques. I have a particular interest in fermentation, such as soy, koji, kombucha, and lacto-fermentation, as well as sustainable cooking and how we can create great food in line with the protein shift.
Education
Bachelor’s degree in Meal and Restaurant Science from Umeå University.
Completed individual courses in Industrial Design at Umeå Institute of Design, Packaging Design at Mid Sweden University, and Food Design at HDK in Gothenburg.
Background
I am a trained chef for the Swedish merchant fleet and have worked both at sea and on land. My experience ranges from classic neighborhood restaurants in Sweden to some of Europe’s most renowned Michelin-starred establishments (1, 2, and 3 stars). I’ve worked in high-paced kitchens with a strong focus on quality and craftsmanship, always with a passion for ingredients and deep respect for the profession.