معرفی
Emil Numminen is a Senior Lecturer in Business Administration at Kristianstad University, affiliated with the Faculty of Economics and the Department of Business Administration. He is also a member of the Center for Food Health and Retail (FOHRK), which focuses on interdisciplinary research connecting food, health, and retail sectors.
Dr. Numminen's research interests span two distinct but significant domains. Earlier in his career, he focused on software development, particularly examining offshore insourcing, location dynamics, and decision-making processes in global software projects. More recently, his research has shifted toward food science, with a specific emphasis on meat processing, quality assessment, and consumer behavior related to frozen and thawed meat products. His work bridges business administration principles with practical applications in the food industry.
His publication record shows a clear transition from software engineering topics to food science research. The earlier works (2013, 2019) focus on software development decision models, while his recent publications (2022-2025) center on meat quality, thawing methods, and sensory implications of food processing techniques. This evolution reflects a strategic shift in research focus while maintaining methodological rigor in decision modeling.
Dr. Numminen has supervised 68 student works according to university records. He is currently active in research funding, serving as a researcher in the OptiKK project (2022-2026), which focuses on optimizing freezing and thawing methods for meat with attention to quality and cost factors. This project involves collaboration with multiple researchers from Kristianstad University.
His research is organized through the Center for Food Health and Retail (FOHRK), which serves as an interdisciplinary hub connecting business administration with food science and health perspectives. The center facilitates collaboration between academic researchers and industry partners in the food sector.
