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Höijer, K., Lindö, C., Mustafa, A., Nyberg, M., Olsson, V., Rothenberg, E., . . . Wendin, K. (2020). Health and sustainability in public meals: an explorative review. International Journal of Environmental Health Research and Public Health, 17, 1-16
Open this publication in new window or tab >>Health and sustainability in public meals: an explorative review
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2020 (English)In: International Journal of Environmental Health Research and Public Health, ISSN 1687-9805, Vol. 17, p. 1-16Article in journal, Editorial material (Refereed) Published
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

Place, publisher, year, edition, pages
MDPI, 2020
Keywords
health; sustainability; public meals; Europe
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20276 (URN)10.3390/ijerph17020621 (DOI)
Available from: 2020-01-19 Created: 2020-01-19 Last updated: 2020-01-21Bibliographically approved
Olsson, V., Chaetong, K., Nyberg, M., Gerberich, J., Forsberg, S. & Wendin, K. (2019). Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at 11th Conference on Culinary Arts and Sciences - ICCAS (pp. 139-144). Cardiff: CardiffMet
Open this publication in new window or tab >>Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand
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2019 (English)In: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, p. 139-144Conference paper, Published 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.

Place, publisher, year, edition, pages
Cardiff: CardiffMet, 2019
Keywords
insects food disgust cultural
National Category
Agricultural and Veterinary sciences
Identifiers
urn:nbn:se:hkr:diva-19552 (URN)
Conference
11th Conference on Culinary Arts and Sciences - ICCAS
Projects
Insects as a culinary delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-06-27 Created: 2019-06-27 Last updated: 2019-07-09Bibliographically approved
Wendin, K., Olsson, V., Forsberg, S., Gerberich, J., Birch, K., Berg, J., . . . Jönsson, K. I. (2019). Insects as food: a pilot study for industrial production. In: 13th Pangborn Sensory Science Symposium: . Paper presented at 13th Pangborn Sensory Science Symposium.
Open this publication in new window or tab >>Insects as food: a pilot study for industrial production
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2019 (English)In: 13th Pangborn Sensory Science Symposium, 2019Conference paper, Poster (with or without abstract) (Refereed)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life.

 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Keywords
Insects sensory
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19732 (URN)
Conference
13th Pangborn Sensory Science Symposium
Projects
Insects as a culinary delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-07-30 Created: 2019-07-30 Last updated: 2019-08-19Bibliographically approved
Wendin, K., Olsson, V., Forsberg, S., Gerberich, J., Birch, K., Berg, J., . . . Jönsson, K. I. (2019). Insects as food: a pilot study for industrial production. In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World. Paper presented at EAAP 70th Annual Meeting of the European Federation of Animal Science. Ghent
Open this publication in new window or tab >>Insects as food: a pilot study for industrial production
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2019 (English)In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World, Ghent, 2019, p. -161Conference paper, Published paper (Refereed)
Abstract [en]

Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. 

By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

 

All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

Place, publisher, year, edition, pages
Ghent: , 2019
Series
Book of Abstracts, ISSN 1382-6077
Keywords
Inects, Tenebrio Molitor, factorial design, sensory
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19852 (URN)10390/978-90-8686-339-6 (DOI)978-90-8686-339-6 (ISBN)
Conference
EAAP 70th Annual Meeting of the European Federation of Animal Science
Projects
Insects as a Culinary Delicacy
Funder
Knowledge Foundation, 20170141*
Available from: 2019-08-26 Created: 2019-08-26 Last updated: 2019-08-27Bibliographically approved
Wendin, K., Birch, K. & Olsson, V. (2019). Insects as food: a review of sustainability, nutrition and consumer attitudes. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at Food and Society Proceedings (pp. 145-152). Cardiff
Open this publication in new window or tab >>Insects as food: a review of sustainability, nutrition and consumer attitudes
2019 (English)In: Food and Society Proceedings / [ed] CardiffMet, Cardiff, 2019, p. 145-152Conference paper, Published paper (Refereed)
Abstract [en]

Interest in the use of insects as food is increasing, not least because they are both nutritious and sustainable! Despite these factors, the vast majority of people, mostly in Western cultures, are reluctant to put insects into their mouths. In some European countries the use of insects as food is prohibited by law. The aim of this review is to give an overall insight into insects as food from the perspectives of sustainability, nutrition, consumer attitudes and European legislation.

Place, publisher, year, edition, pages
Cardiff: , 2019
Keywords
insects food sustainable nutrition attitudes legislation
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19560 (URN)
Conference
Food and Society Proceedings
Projects
Insects - a culinary and sustainable delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-06-27 Created: 2019-06-27 Last updated: 2019-06-28Bibliographically approved
Wendin, K., Egan, P., Olsson, V., Forsberg, S., Nilsson, A. & Stenberg, J. (2019). Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries. International Journal of Gastronomy and Food Science, July
Open this publication in new window or tab >>Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries
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2019 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. JulyArticle in journal (Refereed) Published
Abstract [en]

In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.

Keywords
Woodland strawberry Consumer preferences and attitudes
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19212 (URN)10.1016/j.ijgfs.2019.100151 (DOI)000477699200018 ()
Projects
Multi functional resistance : a key to i ntegrated pest management, pollination, and fruit quality
Funder
Swedish Research Council Formas, 2016-00223
Available from: 2019-04-08 Created: 2019-04-08 Last updated: 2019-08-19Bibliographically approved
Gerberich, J., Umans, T., Olsson, V. & Lidén, A. (2019). Learning teams' diversity and innovative capacity: the case of gastronomy students.. In: : . Paper presented at Lärarlärdom, Karlskrona 2019. Kristianstad
Open this publication in new window or tab >>Learning teams' diversity and innovative capacity: the case of gastronomy students.
2019 (Swedish)Conference paper, Oral presentation only (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.  

Place, publisher, year, edition, pages
Kristianstad: , 2019
National Category
Pedagogy
Identifiers
urn:nbn:se:hkr:diva-19800 (URN)
Conference
Lärarlärdom, Karlskrona 2019
Available from: 2019-08-19 Created: 2019-08-19 Last updated: 2019-08-19Bibliographically approved
Olsson, V., Magnusson, P. & Birch, K. (2019). Mat- och måltidslaboratorium version 2.0 - förhöjd kvalitet i undervisning och forskning. In: : . Paper presented at Högskolan Kristianstadskvalitetskonferens Augusti 2019.
Open this publication in new window or tab >>Mat- och måltidslaboratorium version 2.0 - förhöjd kvalitet i undervisning och forskning
2019 (Swedish)Conference paper, Oral presentation only (Other (popular science, discussion, etc.))
National Category
Natural Sciences
Identifiers
urn:nbn:se:hkr:diva-20227 (URN)
Conference
Högskolan Kristianstadskvalitetskonferens Augusti 2019
Available from: 2020-01-03 Created: 2020-01-03 Last updated: 2020-01-09Bibliographically approved
Wendin, K., Olsson, V. & Langton, M. (2019). Mealworms as Food Ingredient—Sensory Investigation of a Model System. Foods, 8, 1-11, Article ID 319.
Open this publication in new window or tab >>Mealworms as Food Ingredient—Sensory Investigation of a Model System
2019 (English)In: Foods, E-ISSN 2304-8158, Vol. 8, p. 1-11, article id 319Article in journal (Refereed) Published
Abstract [en]

The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.

Place, publisher, year, edition, pages
MDPI, 2019
Keywords
mealworm; Tenebrio molitor; insects; sensory; model system
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-19742 (URN)10.3390/foods8080319 (DOI)000482954400036 ()
Funder
Knowledge Foundation, 20170141*
Available from: 2019-08-06 Created: 2019-08-06 Last updated: 2019-09-13Bibliographically approved
Umans, T., Gerberich, J., Lidén, A. & Olsson, V. (2019). Påverkar studentgruppens sammansättning de innovativa färdigheterna?. In: : . Paper presented at Högskolan Kristianstads Kvalitetskonferens Augusti 2019.
Open this publication in new window or tab >>Påverkar studentgruppens sammansättning de innovativa färdigheterna?
2019 (Swedish)Conference paper, Oral presentation only (Other (popular science, discussion, etc.))
National Category
Social Sciences
Identifiers
urn:nbn:se:hkr:diva-20229 (URN)
Conference
Högskolan Kristianstads Kvalitetskonferens Augusti 2019
Available from: 2020-01-03 Created: 2020-01-03 Last updated: 2020-01-09Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0003-2450-066X

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