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, 2024-09-02
Literature
Valid from:
2024 week 32
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 Search the University Library catalogue
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 Search the University Library catalogue
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 Search the University Library catalogue
