oru.sePublikationer
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
FAMM: from food to meal research on the product aspect of the meal experience
Örebro University, School of Hospitality, Culinary Arts & Meal Science. (Måltidskunskap)
Örebro University, School of Hospitality, Culinary Arts & Meal Science. (Måltidskunskap)
Örebro University, School of Hospitality, Culinary Arts & Meal Science. (Måltidskunskap)
2008 (English)In: Journal of foodservice, ISSN 1748-0140, Vol. 19, no 1, 63-68 p.Article in journal (Refereed) Published
Abstract [en]

The Five Aspect Meal Model (FAMM) has been widely used at the Institution of Restaurant and Culinary Arts, Örebro University, Sweden, not only for developing meal services in restaurants but also for formulating research questions. The aim of the present paper was to highlight research projects focused on the product aspect of FAMM. Important research fields are the sensory quality of food and meal, and the responsibility of the restaurants and their contribution to a better welfare. Meal service, including ready meals, is a growing sector within the food industry, with important research questions concerning consumers' needs and wishes. To further develop the research on Culinary Arts and Meals Science discipline, a broad perspective on the meal is useful. Research questions based upon FAMM, where the entirety of the meal is studied, present an interesting challenge for the future.

Place, publisher, year, edition, pages
New York: Wiley-Blackwell , 2008. Vol. 19, no 1, 63-68 p.
Keyword [en]
consumer experience • meal • preference • ready meals • sensory • welfare
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-6155DOI: 10.1111/j.1745-4506.2007.00081.xOAI: oai:DiVA.org:oru-6155DiVA: diva2:210033
Available from: 2009-03-30 Created: 2009-03-30 Last updated: 2013-05-17Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full text

Search in DiVA

By author/editor
Öström, ÅsaRapp [Nordin], ErikaPrim, Mia
By organisation
School of Hospitality, Culinary Arts & Meal Science

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 548 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf