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.
To tackle climate change, we must eat less meat. But what really makes people change their diets?
Susanna is a registered dietician and doctoral student.
Researches how the work of dietitians has changed with the help of digital tools.
Today, little is known about the impact of fermentation on human health.
