From chef’s hat to master’s degree – Matthew’s path to a new career

Even as a young boy growing up in St. Louis, Missouri, Matthew Pohl enjoyed baking. He dreamed of becoming a chef, but when he started university in the late 1990s, he didn’t see it as a profession people intentionally pursued.

– Back then, becoming a chef wasn’t as cool as it is today with all the celebrity chefs. At the time, I almost thought that people who became chefs had chosen between that, the military, or prison.

”I hadn’t studied in over 20 years, and I told my wife, I don’t know if I’ll be able to do it. But I did, and I actually enjoyed it.”

Nearly three decades later, his professional life has revolved around food — from working in restaurant kitchens to conducting research on dietary interventions that can help people with, or a at risk for, developing lifestyle related diseases. But last year, he returned to the classroom to study the Master's Programme in Food and Meal Science at Kristianstad University.

– I hadn’t studied in over 20 years, and I told my wife, I don’t know if I’ll be able to do it. But I did, and I actually enjoyed it.

In 2007 he moved from the U.S. to Lund — a move that felt like clompeting a family circle, as his ancestors had emigrated from Kristinehamn to Chicago in the late 1800s.

In Lund, he met his wife, and together they have two daughters. It was during parental leave with his youngest daughter that the idea of studying began to take shape.

– I started thinking about what my next project would be. I looked at my CV and saw a lot of hands-on experience in the culinary field and in innovation – but no formal certification.

”I chose Kristianstad over other universities in Skåne because the programme offers a broader perspective and covers the entire field.”

He reasoned that studying would help him sharpen his skills and stay current with developments in the food and meal sector. That’s why he applied to Kristianstad University.

– I chose Kristianstad over other universities in Skåne because the program offers a broader perspective and covers the entire field.

”The courses were very well designed."

The class initially included about thirty students from various parts of the world, as the programme is online-based.

– The courses were very well designed. They teach both theoretical principles and practical skills. You're prepared to write your master’s thesis, to conduct quantitative research, analyse data, and so on — as well as qualitative research, which I focused on in my master thesis.

During the second semester, students are given the opportunity to apply for a work placement (VFU).

At his previous workplace in Lund, Matthew had collaborated with Orkla — the Norwegian conglomerate that owns well-known Swedish food brands such as Abba, Felix, and Kalles Kaviar.

"Learning is not just about acquiring knowledge, but also about using and sharing it."

He reached out to Orkla again and was welcomed into their innovation department. There, he explored, among other things, what keeps long-established brands to remain relevant and maintain strong sales year after year.

– I think work placement is an opportunity every student should consider. One of the hardest things is figuring out what you want or don't want to do. You can learn both by getting real-world experience.

– Learning is not just about acquiring knowledge, but also about using and sharing it.

”To future students, I’d say: good luck, have fun, and find out what you're interested in.”

After completing his studies, Matthew continued working on a 50% project-based contract as a research assistant in the Department of Food and Meal Science at Kristianstad University. He is currently finalising research from his master’s thesis, along with other departmental projects, for publication in academic journals.

– To future students, I’d say: good luck, have fun, and find out what you're interested in. You’ll be surrounded by knowledgeable people who are there to support and guide you.