معرفی
Åsa Öström is Professor of Meal Science and Deputy Head at the School of Restaurant and Hotel Management, Örebro University, Campus Grythyttan. Her career spans sensory science, meal experiences, and interdisciplinary research linking gastronomy to consumer behavior.
Her research focuses on sensory analysis of food, drink, and non-food products, exploring how sensory properties influence consumer experience. Key areas include meal combinations (food/drink pairing), hospitality environments, food diversity, and sensory communication. She co-developed the FAMM model (Five Aspects Meal Model) to analyze meal experiences through space, interaction, product, atmosphere, and systems.
Öström’s recent publications address plant-based alternatives, sensory quality of landraces, hospital meal services, and interdisciplinary approaches to gastronomic design. She leads the SENSE LAB, a sensory research facility supporting industry collaboration.
Teaching and supervision include sensory analysis and scientific methods at undergraduate and master’s levels. She has supervised multiple doctoral students, including projects under Successful Ageing and Pan Sweden platforms.
