معرفی
Erik Svensson serves as an Adjunct University Lecturer in the Department of Food and Meal Science within the Faculty of Natural Sciences at Kristianstad University, contributing to academic programs focused on food systems and culinary science.
His research spans the interdisciplinary domain of Food and Meal Science, integrating chemical, sensory, and cultural dimensions of food consumption. Key investigative areas include:
- Food chemistry and molecular analysis
- Meal pattern development across demographic groups
- Nutritional optimization of meal structures
- Sensory evaluation methodologies
- Sustainable food service systems
- Cultural anthropology of dining practices
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