Mischa BillingView profile
Senior Lecturer
Mischa Billing is a Senior Lecturer at Örebro University specializing in Culinary Arts and Meal Science. She is actively involved in research on sensory experiences, wine studies, and food pairing. Her work spans across multiple disciplines including haptics, olfaction, and culinary traditions. Her research interests focus on the intersection of sensory perception and culinary practices. Billing explores how sound affects taste perception, develops haptic attribute models for food design, and investigates improved sensory experiences for the elderly. Her work in sommelier training and critical attribute techniques bridges traditional culinary knowledge with scientific approaches to sensory evaluation. Analysis of her publications reveals a strong focus on practical applications of sensory science in culinary contexts. Her work spans from theoretical explorations of wine tasting as embodied knowledge to practical guides for food and beverage pairing. The recurring themes include sensory integration, cultural contexts of food consumption, and innovative methods for enhancing meal experiences. Gastronomic Academy's Silver Medal Wine Profile of the Year Nose of the Year Honorary Truffle of the Year Billing has served as general secretary of the International Sommelier Association (ASI) and is a member of the Wine Academy in Sweden. She has extensive experience in evaluating diverse products including Swedish tap water and apple juice. Her media presence includes serving as a jury member on TV4's Sweden's Master Chef and delivering radio talks for Sveriges Radio. She leads several research initiatives including the Sense Lab, which focuses on future sensory experiences, and participates in research groups examining meals from social and cultural perspectives. Her projects like 'Rewine The World' demonstrate interdisciplinary approaches to reducing food waste through innovative culinary methods.








