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Philosophy of Science, Multidisciplinary Research, Sensory Analysis, Sommelier & chef training, Crossmodal Studies, Novel foods
Sweden

Activities

Employment (1)

Örebro Universitet Restaurang- och hotellhögskolan Grythytte Akademi: Grythyttan, SE

2015-07-01 to present | Assistant Professor
Employment
Source: Self-asserted source
Anders Crichton-Fock

Education and qualifications (4)

KTH, Royal Institute of Technology: Stockholm, SE

2004 to 2011 | Ph. Doctor (DEPARTMENT OF INDUSTRIAL ECONOMICS AND MANAGEMENT)
Education
Source: Self-asserted source
Anders Crichton-Fock

KTH, Royal Institute of Technology: Stockholm, SE

2000 to 2004 | Ph. Licentiate (DEPARTMENT OF INDUSTRIAL ECONOMICS AND MANAGEMENT)
Education
Source: Self-asserted source
Anders Crichton-Fock

Uppsala University: Uppsala, SE

1997 to 1998 | Master of Philosophy (Hushållsvetenskapliga Institutionen)
Education
Source: Self-asserted source
Anders Crichton-Fock

Örebro Universitet Restaurang- och hotellhögskolan Grythytte Akademi: Grythyttan, SE

1994 to 1997 | Ph. Candidate (School of Hospitaltiy, Culinary Arts & Meal Science)
Education
Source: Self-asserted source
Anders Crichton-Fock

Works (14)

Consumer perceptions and preferences for urban farming, hydroponics, and robotic cultivation: A case study on parsley

Future Foods
2024-04 | Journal article
Contributors: Giovanbattista Califano; Anders Crichton-Fock; Charles Spence
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

The imitation game – exploring the double-grip analysis for creating analog wines

Journal of Wine Research
2024-02 | Journal article
Part of ISSN: 0957-1264
Part of ISSN: 1469-9672
Contributors: Anders P. F. Crichton-Fock; Charles Spence
Source: Self-asserted source
Anders Crichton-Fock
grade
Preferred source (of 3)‎

Enhancing the design of wine labels

Frontiers in Psychology
2023 | Journal article
Part of ISSN: 1664-1078
Contributors: Crichton-Fock, Anders; Spence, Charles; Mora, Maria; Pettersson, Nicklas
Source: Self-asserted source
Anders Crichton-Fock
grade
Preferred source (of 4)‎

Using crossmodal correspondences as a tool in wine communication

Frontiers in Psychology
2023-07-31 | Journal article
Part of ISSN: 1664-1078
Contributors: Anders Crichton-Fock; Charles Spence; Nicklas Pettersson
Source: Self-asserted source
Anders Crichton-Fock
grade
Preferred source (of 3)‎

Controlled mechanical stimuli reveal novel associations between basil metabolism and sensory quality

Food Chemistry
2023-03 | Journal article
Part of ISSN: 0308-8146
Contributors: Anders Crichton-Fock
Source: Self-asserted source
Anders Crichton-Fock
grade
Preferred source (of 3)‎

Nature versus machine: A pilot study using a semi-trained culinary panel to perform sensory evaluation of robot-cultivated basil affected by mechanically induced stress

International Journal of Gastronomy and Food Science
2022-09 | Journal article
Contributors: Anders P.F. Herdenstam; Polina Kurtser; Johan Swahn; Ajay Arunachalam
Source: check_circle
Crossref
grade
Preferred source (of 3)‎

The Routledge Companion To International Hospitality Management

The Routledge Companion To International Hospitality Management
2020 | Journal article
Source: check_circle
Web of Science Researcher Profile Sync

International Hospitality Development: Training to Enhance the Understanding of ‘The Art of Hospitality’ Business Model

The Routledge Companion To International Hospitality Management
2020-11-09 | Book chapter
Part of ISBN: 9780429426834
Source: Self-asserted source
Anders Crichton-Fock
grade
Preferred source (of 7)‎

Breaking the silence: A pilot study investigating communication skills of sommeliers and chefs after analogical training

International Journal of Gastronomy and Food Science
2020-07 | Journal article
Part of ISSN: 1878-450X
Source: Self-asserted source
Anders Crichton-Fock
grade
Preferred source (of 5)‎

Sommelier training – Dialogue seminars and repertory grid method in combination as a pedagogical tool

International Journal of Gastronomy and Food Science
2018-10 | Journal article
Part of ISSN: 1878-450X
Source: Self-asserted source
Anders Crichton-Fock
grade
Preferred source (of 5)‎

Den arbetande gommen: Vinprovarens dubbla grepp, från analys till upplevelse

Source: Self-asserted source
Anders Crichton-Fock
grade
Preferred source (of 4)‎

The professional language of wine: Perception, training and dialogue

Journal of Wine Research
2009 | Journal article
EID:

2-s2.0-68249098026

Part of ISSN: 09571264 14699672
Contributors: Herdenstam, A.P.F.; Hammarén, M.; Ahlström, R.; Wiktorsson, P.-A.
Source: Self-asserted source
Anders Crichton-Fock via Scopus - Elsevier
grade
Preferred source (of 5)‎

Sinnesupplevelsens estetik : vinprovaren, i gränslandet mellan konsten och vetenskapen

2004 | Other
Part of ISBN: 91-7283-870-1
Contributors: Herdenstam, Anders P. F.
Source: Self-asserted source
Anders Crichton-Fock

Sinnesupplevelsens estetik: Vinprovaren, i gränslandet mellan konsten och vetenskapen

Source: Self-asserted source
Anders Crichton-Fock

Peer review (1 review for 1 publication/grant)

Review activity for AI & society. (1)