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  • 1.
    Abegão, Daniel
    et al.
    Lunds universitet.
    Roger, Kevin
    Laboratoire de Physique et Mécanique des Milieux Hétérogènes & Laboratoire de Colloïdes et Matériaux Divisés, ESPCI, Paris.
    Holdaway, James
    Lunds universitet.
    Nilsson, Lars
    Lunds universitet.
    Vernhet, Aude
    Campus SupAgro-INRA, Frankrike.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Cabane, Bernard
    Laboratoire PMMH, CNRS-ESPCI, Frankrike.
    Schillén, Karin
    Lunds universitet.
    Nylander, Tommy
    Lunds universitet.
    Characterization of three tanninic samples: an approach to the tannin-tannin and protein-tannin colloidal interactions2014Conference paper (Other academic)
  • 2.
    Biörklund Helgesson, Maria
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20182019Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.

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  • 3.
    Biörklund Helgesson, Maria
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20192020Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.

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  • 4.
    Blücher, Anna
    et al.
    Linnéuniversitetet.
    Borgenstierna, Catharina
    Camanio Care AB.
    Lindborg, Ann-Louise
    Mälardalens Högskola.
    Lindén, Maria
    Mälardalens Högskola.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Westergren, Albert
    Kristianstad University, Faculty of Health Science, Research Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Kristianstad University, Research Platform for Collaboration for Health. Kristianstad University, Faculty of Health Science, Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap.
    Mat och måltidsteknik för ett hälsosamt och oberoende åldrande2018Book (Other academic)
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  • 5.
    Brunosson, Albina
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Plattformen för forskning om verksamhetsförlagd utbildning och professionslärande.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Aspects of cooking in food and meal science2013In: 8th International Conference on Culinary Arts and Sciences: global, national and local perspectives / [ed] Rodrigues, S., Marques, H.A., Franchini, D. & Dias, D., 2013, p. 206-210Conference paper (Refereed)
    Abstract [en]

    Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.

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  • 6.
    Brunosson, Albina
    et al.
    Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.
    Bryntorp, Anna
    Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.
    Nyberg, Maria
    Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.
    Olsson, Viktoria
    Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.
    Sepp, Hanna
    Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.
    Wendin, Karin
    Högskolan Kristianstad, Avdelningen för Praktisk-estetiska ämnen.
    Aspects of cooking in food and meal science2013In: 8th International Conference on Culinary Arts and Sciences: global, national and local perspectives / [ed] Rodrigues, S., Marques, H.A., Franchini, D. & Dias, D., 2013, p. 206-210Conference paper (Refereed)
    Abstract [en]

    Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.

  • 7.
    Brunosson, Albina
    et al.
    Food and Meal Science and the Platform for Research on Placement and Professional Learning in Higher Education, Kristianstad University, Karlstad, Sweden.
    Bryntorp, Anna
    Food and Meal Science and the Platform for Research on Placement and Professional Learning in Higher Education, Kristianstad University, Karlstad, Sweden.
    Nyberg, Maria
    Food and Meal Science and the Platform for Research on Placement and Professional Learning in Higher Education, Kristianstad University, Karlstad, Sweden.
    Olsson, Viktoria
    Food and Meal Science and the Platform for Research on Placement and Professional Learning in Higher Education, Kristianstad University, Karlstad, Sweden.
    Sepp, Hanna
    Food and Meal Science and the Platform for Research on Placement and Professional Learning in Higher Education, Kristianstad University, Karlstad, Sweden.
    Wendin, Karin
    Food and Meal Science and the Platform for Research on Placement and Professional Learning in Higher Education, Kristianstad University, Karlstad, Sweden.
    Aspects of cooking in food and meal science2013In: 8th International Conference on Culinary Arts and Sciences: global, national and local perspectives / [ed] S. Rodrigues; H.A. Marques; D. Franchini; D. Dias, 2013, p. 206-210Conference paper (Refereed)
    Abstract [en]

    Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.

    Download full text (pdf)
    fulltext
  • 8.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. University of Copenhagen.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Langton, Maud
    Swedish University of Agricultural Sciences.
    Quality aspects of insects as food: nutritional, sensory, and related concepts2019In: Foods, E-ISSN 2304-8158, Vol. 8, no 3Article in journal (Refereed)
    Abstract [en]

    n the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale.

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  • 9.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Langton, Maud
    Swedish University of Agricultural Sciences.
    Review paper: the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor2019In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 8, no 95, p. 1-14Article in journal (Refereed)
    Abstract [en]

    In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.

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  • 10.
    Gerberich, Johanna
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humaniora.
    Müller- Hansen, Bitte
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Promoting creativity in Food and Meal Science educations at Kristianstad University2016Conference paper (Other academic)
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  • 11.
    Gerberich, Johanna
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Umans, Timurs
    Kristianstad University, Faculty of Business, Research environment Auditing, Organisation and Society (AOS). Kristianstad University, Faculty of Business, Avdelningen för ekonomi.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Lidén, Alina
    Kristianstad University, Faculty of Business, Avdelningen för ekonomi. Kristianstad University, Faculty of Business, Research environment Governance, Regulation, Internationalization and Performance (GRIP.
    Learning teams' diversity and innovative capacity: the case of gastronomy students.2019Conference paper (Other academic)
    Abstract [en]

    Gastronomy program at Kristianstad University has since many years been working with innovative processes and have created a number of courses aimed at developing innovative generic skills among their students. One of such courses is “Creative concept and product development in the foodstuff”.  The course presents the students an opportunity to develop new and exciting food stuff products in team of learners. The course has now run for 4 years and students have expressed satisfaction with their innovative skill development and the usefulness of skills acquired in their future career.  While the course have received many positive evaluations, a systematic evaluation of its structure and implementation has not yet been performed. This project aimed at evaluating how different aspects of team work (e.g. diversity and experiences) relate to students' development of innovative skills within the course. The study’s theoretical base lays in the field of collaborative learning (e.g. Bruffee, 1993), team learning (Slavin, 1978) and well as acquisition of generic skills in the collaborative and team learning processes. The project utilized an Input-Process-Output (Ilgen, et al. 2005) model where exploration diversity, team process and self-perceived outcomes and relationship between those have been investigated by the means of qualitative and quantitative methods. Relying on the surveys and reflective diaries of the course participants the study showed how various diversity aspects of the teams related to their processes and self-assessed outcomes, as well as show how students reason about collaboration in diverse groups. Based on the findings the study puts forward suggestion of how to manage the team work in increasingly diverse classes in the institutions of higher education and which method both students and instructors could employ to rip the benefits of this diversity.  

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  • 12.
    Gerberich, Johanna
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Jönsson, K. Ingemar
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Cedergaardh, Fanny
    Tetra Pak.
    Davidsson, Fredrik
    Geoloc.
    Langton, Maud
    SLU.
    Berg, Johan
    RISE.
    Stuffe, Sofia
    Atria Scandinavia.
    Josell, Åsa
    Atria Scandinavia.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Insekter som en kulinarisk delikatess: enkla recept för frukost, fika och fest – för dig som vågar prova på mat med insekter2020Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    Att äta insekter är egentligen inte något märkligt. I alla fall inte sett ur ett internationellt perspektiv. De flesta av världens olika kulturer har insekter i sin kost och det finns fler än 2000 ätbara insektsarter.

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  • 13.
    Germundsson, Lisa
    et al.
    SLU Partnerskap Alnarp.
    Jönsson, Håkan
    Lund University .
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Davidsson, Paul
    Malmö Högskola.
    Moen, Ann
    Lund University .
    Johansson, Eva
    Sveriges Lantbruksuniversitet.
    FOCUS - Food Knowledge Community Skåne-Blekinge: förstudie 20162016Report (Other academic)
    Abstract [sv]

    Focus förstudieprojekt syftar till att utreda förutsättningarna för att stärka och utveckla innovationsinfrastrukturen för livsmedelssystemet i Skåne och Blekinge, för att bidra till ökad tillväxt, sysselsättning, attraktionskraft och långsiktig hållbarhet.

    Utifrån syftet ovan och ambitionen att stärka samarbetet mellan lärosätena i Skåne och Blekinge inom livsmedelsområdet ska förstudien besvara följande frågeställningar:

    1. Hur ser förutsättningarna ut för forskning, utbildning och samverkan/innovation inom livsmedelsområdet i Skåne och Blekinge?

    2. Vilka är de mest angelägna behoven avseende forskning, utbildning och samverkan/innovation för livsmedelsnäringen och offentliga aktörer?

    3. Hur kan regionala framtidssatsningar och strategier inom forskning, utbildning och samverkan inom livsmedelsområdet utformas, för att bidra till ett samlat utbud av akademisk kompetens riktat till företag och andra aktörer i hela livsmedelssystemet?

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  • 14.
    Giacalone, Davide
    et al.
    Danmark.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Kremer, Stefanie
    Nederländerna.
    Bom Frøst, Michael
    Danmark.
    Bredie, Wender L. P.
    Danmark.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Otto, Marie H.
    Danmark.
    Skjoldborg, Signe
    Danmark.
    Lindberg, Ulla
    SP Technical Research Institute of Sweden.
    Risvik, Einar
    Norge.
    Health and quality of life in an aging population – food and beyond2016In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 47, no Part B, p. 166-170Article in journal (Refereed)
    Abstract [en]

    In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences are increasingly needed. The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.

  • 15.
    Granberg, Albina
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Brante, Göran
    Kristianstad University, School of Education and Environment. University of Gothenburg.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Mattsson Sydner, Ylva
    Uppsala universitet.
    Knowing how to use and understand recipes: what arithmetical understanding is needed when students with mild intellectual disabilities use recipes in practical cooking lessons in Home Economics?2017In: International Journal of Consumer Studies, ISSN 1470-6431, Vol. 41, no 5, p. 494-500Article in journal (Refereed)
    Abstract [en]

    The aim of this study was to explore what arithmetical understanding is needed when students with mild intellectual disabilities use recipes during practical cooking lessons in Home Economics. The settings were compulsory schools in Sweden attended by students with intellectual disabilities. Sixteen lessons in Home Economics during which cooking took place were observed. In total, 37 students and three teachers participated. All students had a mild intellectual disability. Their ages varied, but most were between 13 and 14 years old. The sociocultural perspective on learning, combined with a literacy framework, was used as a theoretical foundation for the study. Main findings are that students need an arithmetical understanding of (i) how to interpret numbers, (ii) how to interpret and use units, and (iii) how to compute when using recipes. The knowledge and skills needed to be able to use a recipe are featured in the concept recipe literacy, capturing both theoretical, declarative knowledge and the more practical, procedural knowledge. Recipe literacy can be used to theorize the use of recipes when learning to cook, as in Home Economics.

  • 16.
    Granberg, Albina
    et al.
    Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden; Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Brante, Göran
    Department of Pedagogical, Curricular and Professional Studies, University of Gothenburg, Gothenburg, Sweden.
    Olsson, Viktoria
    Food and Meal Science, School of Education and Environment, Kristianstad University, Kristianstad, Sweden.
    Mattsson Sydner, Ylva
    Department of Food, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.
    Knowing how to use and understand recipes: what arithmetical understanding is needed when students with mild intellectual disabilities use recipes in practical cooking lessons in Home Economics?2017In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 41, no 5, p. 494-500Article in journal (Refereed)
    Abstract [en]

    The aim of this study was to explore what arithmetical understanding is needed when students with mild intellectual disabilities use recipes during practical cooking lessons in Home Economics. The settings were compulsory schools in Sweden attended by students with intellectual disabilities. Sixteen lessons in Home Economics during which cooking took place were observed. In total, 37 students and three teachers participated. All students had a mild intellectual disability. Their ages varied, but most were between 13 and 14 years old. The sociocultural perspective on learning, combined with a literacy framework, was used as a theoretical foundation for the study. Main findings are that students need an arithmetical understanding of (i) how to interpret numbers, (ii) how to interpret and use units, and (iii) how to compute when using recipes. The knowledge and skills needed to be able to use a recipe are featured in the concept recipe literacy, capturing both theoretical, declarative knowledge and the more practical, procedural knowledge. Recipe literacy can be used to theorize the use of recipes when learning to cook, as in Home Economics.

  • 17.
    Granberg, Albina
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Brante, Göran
    University of Gothenburg.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humaniora.
    Mattsson Sydner, Ylva
    Uppsala University.
    Learning how to cook in Home Economics Education: the role of recipes as learning tools2016In: Childhood in Everyday Life: abstract book, 2016, p. 63-Conference paper (Refereed)
    Abstract [en]

    Introduction

    The school subject Home Economics is a potential context for children to learn how to cook and to master artefacts in the cooking practice. Recipes, used as leaning tools, are part of the Swedish syllabus of Home Economics and an integral part of today’s cooking culture. Despite being a central artefact during cooking lessons, it is known that children have various difficulties using recipes.

    Aim

    The aim of this study is to investigate what kind of barriers that occur when children with mild intellectual disabilities (ID) use recipes in order to learn how to cook in Home Economics.

    Methods

    With an ethnographic inspired design, sixteen accompanying observations were used at lessons in Home Economics. The observations were carried out in kitchen classroom settings where teaching and learning about cooking took place. The field notes were thematically analyzed. 

    Result

    The findings reveal that there were many barriers in the children´s use of recipes. Foremost, attention was drawn to the complex set of knowledge needed to be able to use and understand a recipe in order to learn how to cook. The design and the purport of the recipe has to be comprehended, and in addition, it´s interpretation requires arithmetical knowledge. We therefore suggest that the knowledge needed to make use of a recipe can be conceptualized in the novel concept of recipe literacy.

    Conclusion

    Recipes turned out to be difficult for the children to use and this must be taken in consideration by the teachers. The concept of recipe literacy can be useable when discussing the use of recipes as learning tools in cooking in Home Economics.

     

  • 18.
    Granberg, Albina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Brante, Göran
    University of Gothenburg.
    Olsson, Viktoria
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Mattsson Sydner, Ylva
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics. Uppsala University.
    Learning how to cook in Home Economics Education: the role of recipes as learning tools2016In: Childhood in Everyday Life: abstract book, 2016, p. 63-Conference paper (Refereed)
    Abstract [en]

    Introduction

    The school subject Home Economics is a potential context for children to learn how to cook and to master artefacts in the cooking practice. Recipes, used as leaning tools, are part of the Swedish syllabus of Home Economics and an integral part of today’s cooking culture. Despite being a central artefact during cooking lessons, it is known that children have various difficulties using recipes.

    Aim

    The aim of this study is to investigate what kind of barriers that occur when children with mild intellectual disabilities (ID) use recipes in order to learn how to cook in Home Economics.

    Methods

    With an ethnographic inspired design, sixteen accompanying observations were used at lessons in Home Economics. The observations were carried out in kitchen classroom settings where teaching and learning about cooking took place. The field notes were thematically analyzed. 

    Result

    The findings reveal that there were many barriers in the children´s use of recipes. Foremost, attention was drawn to the complex set of knowledge needed to be able to use and understand a recipe in order to learn how to cook. The design and the purport of the recipe has to be comprehended, and in addition, it´s interpretation requires arithmetical knowledge. We therefore suggest that the knowledge needed to make use of a recipe can be conceptualized in the novel concept of recipe literacy.

    Conclusion

    Recipes turned out to be difficult for the children to use and this must be taken in consideration by the teachers. The concept of recipe literacy can be useable when discussing the use of recipes as learning tools in cooking in Home Economics.

     

  • 19.
    Granberg, Albina
    et al.
    Uppsala University, Uppsala, Sweden.
    Brante, Göran
    Gothenburg University, Gothenburg, Sweden.
    Olsson, Viktoria
    Kristianstad University, Kristianstad, Sweden.
    Mattsson Sydner, Ylva
    Uppsala University, Uppsala, Sweden.
    Learning how to cook in Home Economics Education: the role of recipes as learning tools2016In: The VII Conference on Childhood Studies: Childhood in everyday life: abstract book, University of Turku , 2016, p. 63-63Conference paper (Refereed)
    Abstract [en]

    Introduction: The school subject Home Economics is a potential context for children to learn how to cook and to master artefacts in the cooking practice. Recipes, used as leaning tools, are part of the Swedish syllabus of Home Economics and an integral part of today’s cooking culture. Despite being a central artefact during cooking lessons, it is known that children have various difficulties using recipes.

    Aim: The aim of this study is to investigate what kind of barriers that occur when children with mild intellectual disabilities (ID) use recipes in order to learn how to cook in Home Economics.

    Methods: With an ethnographic inspired design, sixteen accompanying observations were used at lessons in Home Economics. The observations were carried out in kitchen classroom settings where teaching and learning about cooking took place. The field notes were thematically analyzed. 

    Result: The findings reveal that there were many barriers in the children´s use of recipes. Foremost, attention was drawn to the complex set of knowledge needed to be able to use and understand a recipe in order to learn how to cook. The design and the purport of the recipe has to be comprehended, and in addition, it´s interpretation requires arithmetical knowledge. We therefore suggest that the knowledge needed to make use of a recipe can be conceptualized in the novel concept of recipe literacy.

    Conclusion: Recipes turned out to be difficult for the children to use and this must be taken in consideration by the teachers. The concept of recipe literacy can be useable when discussing the use of recipes as learning tools in cooking in Home Economics.

     

  • 20.
    Granberg, Albina
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Uppsala University.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Mattsson Sydner, Ylva
    Uppsala University.
    Teaching and learning cooking skills in Home Economics: what do teachers for students with mild intellectual disabilities consider important to learn?2017In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 119, no 5, p. 1067-1078Article in journal (Refereed)
    Abstract [en]

    Purpose - The purpose of this paper is to explore which elements of cooking skills Home Economics (HE) teachers in schools for students withmild intellectual disability (ID) consider important for their students to learn. Design/methodology/approach - In total, 22 qualitative interviews with HE teachers of students with mild ID were conducted. The transcripts were analyzed thematically using the sociocultural approach on learning and knowledge as a theoretical framework. Findings - The elements of cooking skills that were emphasized included mastering the language of cooking, measuring, following recipes, representing an instrumental and task-centered - knowledge on cooking. Practical implications - The results of this study provide an insight into cooking lessons in HE in schools, not only regarding the focus that teachers give to cooking skills, but also to how cooking skills can be understood on a theoretical level. This has implications for both regular schools and schools for students with mild IDs since the elements that teachers consider important then guide what the students are given to learn. Teachers should be conscious that the planning of lessons should also be based on the students' specific circumstances and context. Originality/value - To the authors' knowledge, this is the first study that provides knowledge about how HE teachers reason regarding which cooking skills they consider important for students to learn. HE is taught to both children and adolescents, and it is important to investigate teachers' perceptions about the subject and how the teaching is organized, including cooking skills.

  • 21.
    Granberg, Albina
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Mattsson Sydner, Ylva
    Uppsala universitet.
    The recipe literacy concept: capturing important aspects of learning how to cook in school2017Conference paper (Other academic)
    Abstract [en]

    Introduction

    In Sweden, the school subject Home Economics (HE) is a potential context for children to learn how to cook and to master artefacts in the cooking practice. The learning process entails a number of events that can be coupled to the children themselves, to the teachers and to various learning tools, like the recipes.

    Aim

    The aim of this study is to investigate various aspects of the process that occur when children with mild intellectual disabilities (ID) learn how to cook in the subject of Home Economics.

    Methods

    Data was collected using two different methods; firstly, using an ethnographic inspired design, sixteen accompanying observations were implemented at lessons in HE. The observations were carried out in kitchen classroom settings where teaching and learning about cooking took place. The field notes were thematically analyzed.

    Secondly, in total 22 qualitative interviews with HE teachers of students with mild ID were conducted. The transcripts were analyzed thematically using the sociocultural approach on learning and knowledge as a theoretical framework.

    Result

    The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. Regarding the teachers, it was found that the skills that they emphasized in relation to learning how to cook included mastering the language of cooking, measuring and following recipes.

    Conclusion

    The results provide an insight into cooking lessons in HE in schools, not only regarding the focus that teachers give to cooking skills, but also to how cooking skills can be understood on a theoretical level. Attention was drawn to the complex set of knowledge needed to be able to use and understand a recipe in order to learn how to cook. We therefore suggest that the knowledge needed to make use of a recipe can be conceptualized in the novel concept of recipe literacy.

     

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  • 22.
    Granberg, Albina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Högskolan Kristianstad, Avdelningen för Mat- och måltidsvetenskap.
    Mattsson Sydner, Ylva
    Uppsala universitet.
    The recipe literacy concept: capturing important aspects of learning how to cook in school2017Conference paper (Other academic)
    Abstract [en]

    Introduction

    In Sweden, the school subject Home Economics (HE) is a potential context for children to learn how to cook and to master artefacts in the cooking practice. The learning process entails a number of events that can be coupled to the children themselves, to the teachers and to various learning tools, like the recipes.

    Aim

    The aim of this study is to investigate various aspects of the process that occur when children with mild intellectual disabilities (ID) learn how to cook in the subject of Home Economics.

    Methods

    Data was collected using two different methods; firstly, using an ethnographic inspired design, sixteen accompanying observations were implemented at lessons in HE. The observations were carried out in kitchen classroom settings where teaching and learning about cooking took place. The field notes were thematically analyzed.

    Secondly, in total 22 qualitative interviews with HE teachers of students with mild ID were conducted. The transcripts were analyzed thematically using the sociocultural approach on learning and knowledge as a theoretical framework.

    Result

    The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. Regarding the teachers, it was found that the skills that they emphasized in relation to learning how to cook included mastering the language of cooking, measuring and following recipes.

    Conclusion

    The results provide an insight into cooking lessons in HE in schools, not only regarding the focus that teachers give to cooking skills, but also to how cooking skills can be understood on a theoretical level. Attention was drawn to the complex set of knowledge needed to be able to use and understand a recipe in order to learn how to cook. We therefore suggest that the knowledge needed to make use of a recipe can be conceptualized in the novel concept of recipe literacy.

     

    Download full text (pdf)
    FULLTEXT01
  • 23.
    Granberg, Albina
    et al.
    Uppsala University, Uppsala, Sweden.
    Olsson, Viktoria
    Kristianstad University, Kristianstad, Sweden.
    Mattsson Sydner, Ylva
    Uppsala University, Uppsala, Sweden.
    The recipe literacy concept: capturing important aspects of learning how to cook in school2017Conference paper (Other academic)
    Abstract [en]

    Introduction: In Sweden, the school subject Home Economics (HE) is a potential context for children to learn how to cook and to master artefacts in the cooking practice. The learning process entails a number of events that can be coupled to the children themselves, to the teachers and to various learning tools, like the recipes.

    Aim: The aim of this study is to investigate various aspects of the process that occur when children with mild intellectual disabilities (ID) learn how to cook in the subject of Home Economics.

    Methods: Data was collected using two different methods; firstly, using an ethnographic inspired design, sixteen accompanying observations were implemented at lessons in HE. The observations were carried out in kitchen classroom settings where teaching and learning about cooking took place. The field notes were thematically analyzed.

    Secondly, in total 22 qualitative interviews with HE teachers of students with mild ID were conducted. The transcripts were analyzed thematically using the sociocultural approach on learning and knowledge as a theoretical framework.

    Result: The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. Regarding the teachers, it was found that the skills that they emphasized in relation to learning how to cook included mastering the language of cooking, measuring and following recipes.

    Conclusion: The results provide an insight into cooking lessons in HE in schools, not only regarding the focus that teachers give to cooking skills, but also to how cooking skills can be understood on a theoretical level. Attention was drawn to the complex set of knowledge needed to be able to use and understand a recipe in order to learn how to cook. We therefore suggest that the knowledge needed to make use of a recipe can be conceptualized in the novel concept of recipe literacy.

     

    Download full text (pdf)
    fulltext
  • 24.
    Höijer, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Lindö, Caroline
    Kristianstad University, Faculty of Natural Science.
    Mustafa, Arwa
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Sepp, Hanna
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Health and sustainability in public meals: an explorative review2020In: International Journal of Environmental Research and Public Health, ISSN 1661-7827, Vol. 17, no 2, article id 621Article in journal (Refereed)
    Abstract [en]

    The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing

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    fulltext
  • 25.
    Höijer, Karin
    et al.
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Verksamhetsberättelse Mat- och måltidsvetenskap 20202021Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Få kunde väl ana vad som väntade när vi inledde år 2020 – det blev ett år där mycket sattes på sin spets och som krävde stora och snabba krav på anpassningar, digital utveckling och flexibilitet för både lärare och studenter. Trots dessa utmaningar blev detta åter ett år där alla medarbetare på avdelningen bidrog till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.

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  • 26.
    Jägerstad, Margaretha
    et al.
    Sveriges lantbruksuniversitet.
    Andrén, Anders
    Sveriges lantbruksuniversitet.
    Dimberg, Lena
    Sveriges lantbruksuniversitet.
    Olsson, Viktoria
    Kristianstad University, School of Health and Society.
    Det finns inga färdiga svar2010In: Jordbruk som håller i längden / [ed] Johansson, Birgitta, Stockholm: Formas , 2010, p. 345-349Chapter in book (Other (popular science, discussion, etc.))
  • 27.
    Mikkelsen, B.E.
    et al.
    Danmark.
    Justesen, L.
    Danmark.
    Wendin, Karin
    Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Olsson, Viktoria
    Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Yngve, A.
    Örebro University.
    Scander, H.
    Örebro University.
    Tellström, R.
    Örebro University.
    Junttila, M.
    Finland.
    Mertanen, E.
    Finland.
    Research based educations for future foodscapes: the new NordicFood4Many experience2015In: Opportunities and challenges for food and eating in society: proceedings of the International Conference on Culinary Arts and Sciences, 2015, Vol. 9, p. 56-68Conference paper (Refereed)
    Download full text (pdf)
    fulltext
  • 28.
    Müller- Hansen, Bitte
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Utveckling av en modell för nät/distansundervisning inom områdena hantverk och kreativitet2016Conference paper (Other (popular science, discussion, etc.))
  • 29.
    Nyberg, Maria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Sepp, Hanna
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Exploring the meal concept: an interdisciplinary literature overview2015Conference paper (Refereed)
    Abstract [en]

    The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.

    It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food scienceNutrition and health, and Food culture and communication.

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  • 30.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Pajalic, Zada
    Linnéuniversitetet.
    Örtman, Gerd
    Linnéuniversitetet.
    Andersson, Håkan S.
    Linnéuniversitetet.
    Blücher, Anna
    Linnéuniversitetet.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Faculty of Health Science, Research Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education.
    Eating difficulties, nutrition, meal preferences and experiences among elderly: a literature overview from a Scandinavian context2015In: Journal of Food Research, ISSN 1927-0887, E-ISSN 1927-0895, Vol. 4, no 1, p. 22-37Article, review/survey (Other academic)
    Abstract [en]

    The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.

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    Eating Difficulties, Nutrition, Meal Preferences and ExperiencesAmong Elderly
  • 31.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Aktivt åldrande - individuellt anpassade måltidslösningar för äldres hälsa och livskvalitet: en kunskapssammanställning2014Report (Other academic)
    Abstract [sv]

    Allt fler uppnår allt högre åldrar. Idag utgör de 80 år och äldre ca en halv miljon, och i slutet av 2040-talet över 1 miljon. Andelen friska och aktiva äldre, oavsett ålder, är högre än någonsin. Emellertid ökar risken för funktionsned- sättningar och sjukdom, och ett stort antal i hög ålder (över 80 år) har bety- dande behov av stöd och hjälp.

    En betydelsefull aspekt av äldres levnadsvanor är de vanor som kan kopplas till maten och måltiden, det kan handla om exempelvis livsmedelsval, måltids- mönster eller utformningen den dagliga måltidssituationen. Goda matvanor är bra för hälsan och välbefinnandet och är en förutsättning för att bibehålla hälsa . Att kunna påverka sitt eget val av mat utgör en central del i känslan av valfrihet och kontroll över tillvaron och för att bibehålla identiteten, trots hög ålder och "frailty". Kännedom om den enskildes preferenser och vanor rörande mat och dryck samt möjligheten för den äldre att efter egen förmåga vara delaktig och aktiv i beslut kring detta är därmed en förutsättning för god omvårdnad.

    Tre lärare och forskare från Högskolan Kristianstad har i denna skrift samman- fattat det rådande kunskapsläget på området äldres mat- och måltidssitua- tion på ett lättillgängligt sätt. Kunskapssammanställningen utgör en del av projektet Aktivt Åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre finansierat VINNOVA i utlysningen "En hållbar innovativ livsmedelskedja som möter framtidens behov".

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  • 32.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Reasons for eating insects?: responses and reflections among Swedish consumers2020In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22Article in journal (Refereed)
    Abstract [en]

    When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.   

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  • 33.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    “Would you like to eat an insect?”: children’s perceptions of and thoughts about eating insects2020In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, p. 1-11Article in journal (Refereed)
    Abstract [en]

    Interest in eating insects has increased in Western countries; however, substantial challenges exist regarding acceptability and cultural ideas. Researchers have widely studied the acceptance of eating insects, but few studies have focused on children's thoughts. The aim of this study is to explore young children's perceptions about eating insects and how this insight might help understanding of ways to increase the willingness to eat insects. Three focus group interviews were conducted with children aged 4–5 years in a public preschool in Sweden. Each focus group consisted of four to five children; in total 13 (eight girls and five boys) participated. In exploring their perceptions of eating insects, the children were balancing between fantasy and reality, and between curiosity and fear, showing many, sometimes contradictory, emotions and relationships to insects as food. The children expressed a clear normative picture of what was considered food, illustrated by ideas about insects being something that are not allowed to eat. They were also concerned about whether the insect was dead before being eaten. Using children's fantasy and curiosity for new things, experimenting with insect-based products and ingredients in well-known dishes and contexts, and discussing different ways of eating them, acceptance of eating insects might increase.

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  • 34.
    Nyberg, Maria
    et al.
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humaniora.
    Örtman, Gerd
    Linnéuniversitetet.
    Pajalic, Zada
    Norge.
    Andersson, Håkan S.
    Linnéuniversitetet.
    Blücher, Anna
    Linnéuniversitetet.
    Lindborg, Ann-Louise
    Mälardalens högskola.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Westergren, Albert
    Kristianstad University, Faculty of Health Science, Research Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Kristianstad University, School of Health and Society, Avdelningen för Sjuksköterskeutbildningarna. Kristianstad University, Research Platform for Collaboration for Health.
    The meal as a performance: food and meal practices beyond health and nutrition2018In: Ageing & Society, ISSN 0144-686X, E-ISSN 1469-1779, Vol. 38, no 1, p. 83-107Article in journal (Refereed)
    Abstract [en]

    The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the façade and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as ‘fuel’ where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.

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  • 35.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Food and meal related techniques for healthy and independent eating2016Conference paper (Other academic)
    Abstract [en]

  • 36.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Green, blue and red: Exploring alternative proteins and novel foods2021Conference paper (Other (popular science, discussion, etc.))
  • 37.
    Olsson, Viktoria
    Kristianstad University, School of Health and Society.
    Kött och ägg - plus och minus för båda systemen2010In: Jordbruk som håller i längden / [ed] Johansson, Birgitta, Stockholm: Formas , 2010, p. 327-333Chapter in book (Other (popular science, discussion, etc.))
  • 38.
    Olsson, Viktoria
    Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Local and regional food - perspectives from the South Baltic region of Sweden: history, current state and future trends2015In: Interdisciplinary perspectives on local and regional food in the South Baltic Region / [ed] Anton Petrenko and Bitte Müller-Hansen, Kristianstad: Kristianstad University Press , 2015Chapter in book (Other (popular science, discussion, etc.))
    Abstract [en]

    Traditionally, the south Baltic region of Sweden has been seen as the breadbasket of the country. Still, due to comparably favorable production conditions, the region represents an important food production area and approximately 25% of the food that is produced in Sweden is produced in Skåne. Local and regional food may tie together the past and the future. Traditions and trends appear and disappear cyclic fashion and most of the Swedish food culture is affected by influences from other cultures and regions. A number of current Swedish consumer surveys point at the fact that the interest in local and regional food is large and growing. Previously, local and regional food was often marketed directly via farm shops or fairs but with an increasing consumer demand, most major food retail stores in Sweden offer at least a small range of products originating from the nearby region. The direct connection of foods and beverages to a specific region may mean new competitive abilities for old companies as well as inspiration for entrepreneurship, development and innovation

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  • 39.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    UDL som redskap för att skapa personliga möten och en känsla av närhet i hybridundervisning2020Conference paper (Other (popular science, discussion, etc.))
  • 40.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Agerhem, Halina
    Ipsos, Sweden.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Örtman, Gerd
    Linnaeus University.
    Pajalic, Zada
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    Svensson, Therése
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Blücher, Anna
    Linnaeus University.
    Andersson, Håkan S.
    Linnaeus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Improved everyday food for home living elderly – perception of protein and energy enrichment2015Conference paper (Other academic)
    Abstract [en]

    Protein-energy malnutrition can be a problem among elderly. A way to increase protein intake may be to enrich home-cooked foods. In this, special attention should be given to that the food is conveniently prepared and well accepted by the target group.

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  • 41.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Chaetong, Kwanhathai
    Thailand.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand2019In: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, p. 139-144Conference paper (Refereed)
    Abstract [en]

    Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.

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  • 42.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Christine, Feiff
    Tranängskolan 7-9, Tranemo.
    Gunnel, Petterson
    Malmö universitet.
    Buckwheat – revival in a new foodscape2021In: Nordic Association for Food Studies Workshop 2020: Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat / [ed] Julia Carrillo, Kajsa Hult, Inger M. Jonsson, Henrik Scander and Lotte Wellton, Örebro, 2021, p. 20-22Conference paper (Refereed)
    Abstract [en]

    In July 1749, when visiting Scania, Carl Linnaeus, noted the snow-white fields of buck wheat (Linné, 1749/1999). In those days, the cultivation of buckwheat was widespread in the southern parts of Sweden. It was used for porridge and gruel, staple foods the common people (Olsson, u.å.) Buck wheat thrives on lean, calcareous soils and require very little input. During the 1930s, when industrial fertilizers were introduced, production and consumption fell sharply as buckwheat was outcompeted by more high-yielding crops like oats and potatoes.

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  • 43.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Food and meal science: creating a learning environment that promotes creativity2018Conference paper (Other academic)
    Abstract [en]

    Food and Meal Science is an interdisciplinary research and education field at Kristianstad University with a vision to create a sustainable and healthy society. The field includes the areas “Nutrition and Health”, “Food Science” and “Food Culture and Communication” and is based on science, craftsmanship and creativity. Developing the creative elements of our educations is currently a strategic focus. Psychology literature points to the importance of self-efficacy, i.e. the belief in one’s own ability, for successfully achieving creative outcomes (Tierney and Farmer, 2002). Research in the intersection between education and psychology have reveled effective methods for supporting the development of creative self-efficacy, e.g. allowing students to experience mastery and working with verbally ensuring students of their creative abilities (Mathisen & Bronnik, 2009). It could be hypothesized that teaching inspired by these principles will markedly increase creative self-efficacy and hence creativity among our students as well.

    With the overall goal to develop shared knowledge and to improve contextual factors to create a learning environment that promotes creativity a questionnaire for monitoring creative self-efficacy levels among students over time has been developed through adaptation of Tierney and Farmers (2002) method in order to measure how our teaching methods influence creative self-efficay. The questionnaire has been presented to approximately 40 students in the study programs connected to Food- and Meal Science.

    The results from the questionnaire as well as course evaluations will be used as a starting point to improve contextual factors and to create a learning environment that support creativity.

  • 44.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Hessle, Anna
    Sveriges lantbruksuniversitet.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Stenberg, Elin
    Sveriges lantbruksuniversitet.
    Karlsson, Anders H.
    Sveriges lantbruksuniversitet.
    Arvidsson-Segerkvist, Katarina
    Sveriges lantbruksuniversitet.
    Sensory characteristics of meat from steers of various breeds and rearing intensities2019Conference paper (Refereed)
    Abstract [en]

    The most common category of young cattle slaughtered for beef in Sweden is bulls of dairy breed, most often reared indoors. There is however a potential in raising steers (castrated bulls) for slaughter on semi-natural pasture, which may have an impact on sensory properties of the meat. Furthermore, weight gain and carcass characteristics may be improved by crossing dairy breeds with specialised beef breeds. In combination with the new technique of sex-sorted dairy semen, beef breed semen can be used to the less superior cows in the herd without jeopardizing an adequate number of replacement heifers from the superior cows. The aim of the study was to investigate whether there are any differences in sensory meat quality between cross bred and purebred cattle and between two rearing intensities including semi-natural pasture. Sensory properties were evaluated by a trained, analytical panel consisting of six assessors by the use of descriptive analysis. The intensity of iron, acidic, tallow, milky and barny odour as well as metallic, barny and gamey flavour and basic tastes were assessed in triplicate along with attributes describing the appearance and texture of the meat. Differences were mainly found in appearance and texture attributes, but also gamey flavour and the intensity of umami were affected by the rearing and breeding regimes. The meat quality results from this study will be combined with results from other disciplines such as animal science, business administration and environmental science. It is important to be able to demonstrate various possible added values that comes from pasture-based beef production systems under Swedish conditions.

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  • 45.
    Olsson, Viktoria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Purhagen, Jeanette
    Perten Instruments, Lund.
    Svensson, Therése
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Mayonnaise processed for appealing sensory properties2017In: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes / [ed] Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina, Köpenhamn, 2017, p. 392-Conference paper (Other academic)
    Abstract [en]

    Introduction

    Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on appearance, texture and taste are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of rotor-stator passages)

    1. The aim of this study was to evaluate the effect of mixing intensity on the characteristics of mayonnaise.

    Methods

    A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were profiled using a trained analytical panel

    2 in a sensory laboratory (ISO 8589). Texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments)3.

    Results

    The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in higher resistance to stirring when assessed by the panel and a higher Peak Force A (N) and Adhesiveness (J) measured instrumentally. No effect on taste-related sensory properties was found.

    Conclusion

    By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations in processing conditions had no effect on the taste of the mayonnaise.

    References

    1. Håkansson, A., Chaudhry, Z., Innings, F. Model emulsions to study the mechanism of industrial mayonnaise emulsification. Food and Bioproducts Processing 2016;98: 189-195.

    2. Institute SS. Sensory analysis – Methodology – General guidance for establishing a sensory profile (ISO 13299:2016). Stockholm, Sweden: SIS, Swedish Standards Institute; 2016.

    3. Perten Instrument Method Description. TVT Method 24-01.01.

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  • 46.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Purhagen, Jeanette
    Perten Instruments, Sweden.
    Svensson, Therése
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    The effect of processing on sensory properties of mayonnaise2017Conference paper (Other academic)
    Abstract [en]

    Introduction

    Mayonnaise is an oil in water emulsion, generally produced in high intensity rotor-stator mixers. The taste, flavour and texture is appreciated by consumers but local markets value different sensory properties. The effects of processing conditions on these properties are not fully understood. However, it can be hypothesized to primarily depend on mixing intensity (i.e. the rotor tip-speed) and processing time (i.e. the average number of  rotor-stator  passages).

    The aim of this study was to evaluate the effect of mixing intensity on sensory and instrumental characteristics of mayonnaise.

    Methods

    A standard recipe for mayonnaise was processed in a rotor-stator mixer using two different mixing intensities (rotor tip-speeds of 4.7 m/s and 7.1 m/s respectively). The processing time was chosen to give the same number of average rotor-stator passages for each rotor speed. Sensory properties were evaluated using an analytical panel and Quantitative Descriptive Analysis (QDA). In addition, texture was measured instrumentally as curdled consistency by back extrusion (TVT Texture Analyzer, Perten Instruments). Results The higher mixing intensity (7.1 m/s) led to a more yellow appearance compared to the lower intensity (4.7 m/s). It also resulted in an altered texture, both when assessed as by hand manipulation and in-mouth. Processed at higher speed, the mayonnaise was e.g. more  resistant to stirring corresponding to a higher Peak Force A (N) and Adhesiveness (J) when measured instrumentally. No effect on taste and flavour related sensory properties was found.

    Discussion and conclusion

    The result indicate that there is a potential to tailor the texture characteristics of mayonnaise through processing. By varying the mixing speed the appearance and texture of mayonnaise was affected, a higher mixing intensity led to a more yellow and firm product. The alterations  in processing conditions had however no effect on taste and flavour of the mayonnaise.

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  • 47.
    Olsson, Viktoria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Purhagen, Jeanette
    Lund University.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. University of Copenhagen.
    The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise2018In: Foods, E-ISSN 2304-8158, Vol. 7, no 1Article in journal (Refereed)
    Abstract [en]

    Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.

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  • 48.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Höijer, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    How are health and sustainability adressed in studies of public meals?2021In: Sustainable development goals in food systems - challenges and opportunities for the future / [ed] Margarida Vieira, Paola Pittia, Cristina L.M. Silva, Florence Dubois-Brissonnet, Rui Costa Foteini Chrysanthopoulou, Wien: ISEKI-Food Association , 2021, p. 199-199, article id 322Conference paper (Other academic)
    Abstract [en]

    The world is facing a number of challenges related to food consumption. Food conduces to far-reaching health effects as well as environmental impact. System changes are needed tomeet a sustainable, healthy food production and consumption. Public and institutional mealsplay a vital role in promoting health and sustainability. In many countries public meals, in this study defined as meals taking place in institutional settings, constitutes a substantial part offood consumption, and may exert a a normative influence on peoples’ food habits. The aimof this study was to exploratively review how, and if, health and sustainability are addressedin the European scientific literature dealing with public meals. Of >3000 papers, 20 werefound to satisfy the criteria and included in the review. The results showed that schools andhospitals are the most dominant arenas where both health and sustainability have beenaddressed. Three different approaches in combining health and sustainability. In the first“Health as embracing sustainability” health is the point of departure and sustainability isincluded as part of health. This is emphasized in relation to health promotion initiatives andhow these could also be more sustainable, claiming that health should embrace both aspects.In the second, “Sustainability as embracing health” sustainability is in focus and health is seenas part of sustainability. This was for example illustrated when focusing on sustainable foodprocurement which is then also motivated by better nutrition in terms of knowing where thefood comes from and how it is produced. Last, for “Health and sustainability as separateconcepts” the link between heath and sustainability was unspecified or undefined. This couldbe exemplified by the stated, but not inter linked or combined, role of the school meal totackle societal challenges related to health and sustainability. In general, a clear motivationfor addressing both health and sustainability is most often missing. This indicates a need formore research within all public meal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.

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  • 49.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Larsson, Ewa
    Igelösa Life Science AB, Sweden.
    Wallin Bengtsson, Viveca
    Kristianstad University, Research environment Oral Health - Public Health - Quality of Life (OHAL). Kristianstad University, School of Health and Society, Avdelningen för Oral hälsa och folkhälsovetenskap.
    Widén, Cecilia
    Kristianstad University, School of Health and Society, Avdelningen för Oral hälsa och folkhälsovetenskap. Kristianstad University, Research environment Oral Health - Public Health - Quality of Life (OHAL).
    Sensory acceptance of a diet designed to counteract obesity, diabetes and periodontaldisease2017Conference paper (Other academic)
    Abstract [en]

    A modified Nordic diet, developed by Igelösa Life Science AB, was tested in a clinical pilot study including ten individuals with type 2 diabetes during two weeks. The diet was based on locally produced, traditional ingredients such as intact grains, vegetables, legumes, root vegetables, fish, poultry, fruit and nuts. The intake of sugar, red meat and dairy products was restricted. One of the aims of the study was to study the sensory acceptance of the diet.

    The study was designed as a case-series. The diet was provided, ready-made and free of charge, to both the experimental subjects (N=10) and their partners (N=5). Two subjects were excluded due to heath implications, not related to the diet. The sensory acceptance was measured through questionnaire data and two focus groups (before and after the 2-week test period, 20 minutes each). Partners were invited to participate in the focus group interviews.

    Data from the questionnaire showed a high degree of liking for most meals. The result of the focus groups indicated the importance of the every-day meal as a social activity. They further expressed satisfaction with sensory properties and the perceived health benefits of the Igelösa diet but also some frustration regarding small portions, too little salt and somewhat unfamiliar ingredients.

    Sensory acceptance for diets nutritionally designed for weight reduction and/or maintenance is  a key factor. Despite the low number of participants, the pilot study indicate that the Igelösa diet is well accepted. An innovation of the study was that both the experimental subjects and their partners received the diet. The participants stated that this was supportive, facilitating adherence and promoting long-term impact on health. Habits, such as poor diet, can only be defeated by a concerted team effort and our work provide a glimpse of the potential benefits   of this shared approach.

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    fulltext
  • 50.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Magnusson, Per
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. magper.
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Mat- och måltidslaboratorium version 2.0 - förhöjd kvalitet i undervisning och forskning2019Conference paper (Other (popular science, discussion, etc.))
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