معرفی
Daniel Bødtker-Lund serves as an Assistant Professor at Oslo Metropolitan University (OsloMet), specifically within the Faculty of Education and International Studies, Department of Vocational Teacher Education, where he also holds the position of Head of Studies for Area of Responsibility 3. His professional focus centers on vocational education, particularly in culinary arts, food science, and related fields.
Dr. Bødtker-Lund's research interests span a diverse range of topics including product development, entrepreneurship, diet, food and health, vocational education, vocational courses, sensory perception, food science, catering and food processing, and differentiation based on vocations. His work primarily investigates how sensory experiences and tacit knowledge develop within vocational training contexts, with a special emphasis on culinary education and chef training programs.
His scholarly output reveals a consistent focus on understanding how professional taste and sensory skills develop among culinary students through vocational education. Bødtker-Lund's research examines the intersection of practical skills acquisition and theoretical knowledge in vocational settings, particularly exploring how cooks develop their professional palates and sensory expertise through formal training. His work connects culinary arts with broader educational theories about embodied learning and tacit knowledge transfer in professional contexts.
As Head of Studies for Area of Responsibility 3, Bødtker-Lund oversees aspects of the vocational teacher education program related to restaurant and food processing fields. His research group affiliation includes the Vocational Education and Training in Transformation (VETT) research group at OsloMet, where he collaborates with colleagues on advancing vocational education research and practice.
