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  • 301.
    Öström, Åsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Rapp [Nordin], Erika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Prim, Mia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    FAMM: from food to meal research on the product aspect of the meal experience2008In: Journal of foodservice, ISSN 1748-0140, Vol. 19, no 1, p. 63-68Article in journal (Refereed)
    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.

4567 301 - 301 of 301
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