Main Field of Study and progress level:
Restaurant and Culinary Arts: First cycle, has only upper-secondary level entry requirements
Grading scale: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Established by: Department of Food, Nutrition and Culinary Science, 2022-03-07
Required Knowledge
General entry requirements
Literature
Valid from:
2022 week 30
Neuman Nicklas Mat och ätande - Sociologiska perspektiv Studentlitteratur AB : 2019 : 456 sidor : ISBN: 9789144131672 Mandatory
Reducing foodÂ’s environmental impacts through producers and consumers Poore J., Nemecek T. Science.org : 2018 :
Mandatory
Which Diet Has the Least Environmental Impact on Our Planet? A Systematic Review of Vegan, Vegetarian and Omnivorous Diets Design & Consumer Behaviour Section, Department of Food Science, Faculty of Science, University of Copenhagen : 2019 :
Mandatory
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems The Lancet : 2019 :
Mandatory
Projected environmental benefits of replacing beef with microbial protein Nature.com : 2022 :
