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Magnus Westling
Magnus Westling is a Ph.D. student in culinary arts and meal science. His field of research include sensory science and culinary arts. He is currently working on the idea that sensory variation derived from a cultivated diversity is a fundamental quality in the culinary world due to the fact that it cultivates ‘gastronomic potential’.
Contact: Hospitality, Culinary Arts and Meal Science, Örebro University, Sörälgsvägen 1-2, 712 60 Grythyttan, Sweden.