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  • 11501.
    Wemby, Annika
    Kristianstad University, School of Health and Society.
    Crafting a Dual-Market Strategy: A case study of Burberry2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    In today’s competitive environment, companies compete for the same customers. Therefore, it is important to be able to satisfy the ever changing needs of customers. Companies can satisfy customer demand by learning about the customer and by alternating offerings in accordance to changing needs. These are actions undertaken by market driven companies. Alternatively, market driving companies satisfy customer demand by being creative and by focusing on customers’ future needs, an action which implies educating customers. However, there are also companies which pursue both of these strategies simultaneously. The purpose of this dissertation is to examine how companies implement a dual-market strategy, and how the strategy is incorporated into the business. Based on literature on closely related research fields, a framework is developed. This framework suggests that certain components influence a dual-market strategy. A study is conducted on the luxury fashion company Burberry. Through semi-structured interviews with employees at Burberry, this study investigates how the company’s use of a dual-market strategy affects the organisational culture and vision. The results indicate that the phenomenon of duality is noticeable in the company’s culture and vision. Due to the lack of research on a dual-market strategy, this study attempts to provide a deeper understanding of the phenomenon of duality. Companies can use the conclusions drawn from this study, as guidelines for how to pursue a dual-market strategy. However, more research is necessary before any generalisations can be made.

  • 11502.
    Wendel, Agneta
    Kristianstad University, School of Health and Society.
    Barnen bakom missbruket: yrkesverksammas erfarenheter av gruppen som stöd2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The aim of this essay was to study how the communities work with groups as a support to children with addictive parents, and to increase my understanding of the groups meaning as a support. My main questions have been: How are the child group sessions formed? What kind of experience does the group leaders have regarding their functions? The study is a qualitative investigation that has been turned to prefessionals in the subject area and  is based on 6 interviews and secondary sources. The material has been analyzed from a narrativ theory as well as a salutogent perspective. Research shows that children growing up in an addictive environment often have decreased psychological health and are overrepresented amongst those who developed a future addiction. During the 1990- ies the first groups for children in addicted enviroments developed in Sweden and since then the groups have improved intensely. Reasearch shows that support is an important part for children with addictive parents and those who has managed well in life has had an adult to support and confirm them. All of my interviews worked with children are people too (CAP) as a method but the shape of the groups were formed differently. They showed the importance of meeting with other children in the same situations and rebuilding their self esteem. It was important that the child was aware that the parents addiction wasn´t their fault and nothing they could change. My result clearly shows the importance of the group existence and describes that the children progressivly opened up and could talk about their experiences. The need of the group sessions felt as large but the difficulty lies in how to get the children to enter the group. In the matter of development my interviews wanted the public to be more aware of these problems and let them know that these groups existed.

    Keywords: children, addictive parents, groups, support, professionals perspective

  • 11503.
    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).
    A Multisensorial Challenge2014Conference paper (Other academic)
    Abstract [en]

    SP Technical Research Institute of Sweden is a multitechnical research institute with some 1300 employees. Many of the activities aim to connect academia to industry, and the work is both national and international. The institute is out of tradition strong in technical research, however, the amount of human related factors in the research is growing. As a part of this a multisensorial laboratory is developing at SP, taking the existing auditory facilities as point of departure. The human senses are of uttermost importance for safety and sustainability, including enjoyment of life and evaluation of everyday goods and services. Evaluation of products and services can be performed by measurements on the product itself, by measurements on and by humans. The goal is analytical psychophysical measurements as well as hedonic evaluations. Some examples within the areas of safety an ageing will be mentioned.

  • 11504.
    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). RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Aktivt åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre: slutrapport2016Collection (editor) (Other academic)
    Abstract [en]

    In Sweden, as most parts of the world, the proportion of elderly is increasing. Thenumber of the elderly will shortly exceed the number of younger people. Between2010 and 2030, the number of Europeans aged over 65 will rise by nearly 40%.According to the UN, the increase in life expectancy is mainly due toimprovements in nutrition and hygiene. The growing number of older peopleposes major challenges, but also opportunities for society, business andentrepreneurship.Health issues, primarily food, and quality of life are in focus and strongly relatedto autonomy. It should be possible to live an active and independent life, andpossible to make independent choices, regardless of age, disease and disability.This adds to Quality of Life! To achieve this we created a project in collaborationbetween partners from academia, research institutes, business, industry andsociety. The idea was in a first step to identify target groups along with their needsand desires. Then to design foods and meals adapted to the elderly’s needs andpreferences. Further to develop packaging of the meals that can be used forinformation as well as in the distribution chain. The project invented value chainsfor different types of ordering and distribution of the foods and meals as well as toinclude waste management. The outcome of the project are new knowledge aswell as food products available on the market and other products soon ready to beput on the market.

  • 11505.
    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.
    Appetizing and healthy muffins for older consumers2016In: EC Nutrition, Vol. 4, no 5, p. 962-964Article in journal (Refereed)
    Abstract [en]

    The prevalence of malnutrition among elderly is a serious health problem. This study aims to develop protein enriched muffins in order to increase the intake of protein. The muffins were ensiched by proteins from almond , soy take away proetin protein and whey. It was possible to enrich muffins and the most appreciated muffin was the muffin enriched by almond protein.

  • 11506.
    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).
    Doft: en viktig ingrediens i smaken2014Conference paper (Other academic)
    Abstract [sv]

    Visste du att luktsinnet är en förutsättning för att vi ska kunna känna jordgubbsmak, chokladsmak, kaffesmak mm? Håll för näsan nästa gång du äter och du får en annorlunda smakupplevelse! Vårt luktsinne spelar en viktig roll för upplevelsen av mat, vad vi väljer att äta och vad vi gillar. Redan innan vi föds kan vi känna lukter och lära oss att känna igen sådana dofter som vi ofta utsätts för. Vad vi sedan gillar eller ogillar är något som vi oftast lär oss och dessutom allsomoftast förknippar med en specifik doft.

  • 11507.
    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).
    Maten smakade bättre förr2017In: Äldre i Centrum, ISSN 1653-3585, Vol. 31, no 3, p. 28-30Article in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    Maten smakar annorlunda när lukt- och smaksinnet försämras. Även om de flesta äldre kan särskilja grundsmakerna sött, salt, surt, bittert och umami såbehövs ökad koncentration av dem – men svamparom och kaneldoft känner vi hela livet. Mer forskning behövs dock kring det åldrande smaksinnet.

  • 11508.
    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.
    Matens konsistens2017Conference paper (Other academic)
    Abstract [sv]

    Så många som 70% av äldre, 70+, lider av dysfagi, dvs tugg- och sväljsvårigheter. Det kan vara problem med att svälja pga muntorrhet, pga att sväljmuskulaturen och dess koordination inte fungerar som den ska eller att tuggningen inte fungerar tillfredsställande. Bakomliggande orsaker kan vara neurologisk sjukdom, medicinering, bristande tandhälsa eller ålder. Följderna av dysfagi är undernäring, eller malnutrition vilket för den enskilde kan innebära stort lidande med bl a ökad risk för sjukdom, längre vårdtider och depression.

    Föreläsningen innefattar en sammanfattning av nationella och internationella guidelines om  konsistensanpassning av mat till personer som lider av dysfagi. Hur denna mat kan produceras och vad man bör tänka på för att uppnå kvalitet i sväljbarhet, nutrition och sensoriska egenskaper. Vidare diskuteras rön inom aktuell forskning.

  • 11509.
    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).
    Verksamhetsberättelse 2014: Mat och Måltid vid Högskolan Kristianstad2015Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    År 2014 var händelserikt. Jubileum, kvalitetsutvärdering, lärarlyft, forskningspublikationer och nya projekt. Ett hårt arbete som lönat sig. Vi har blivit uppmärksammade i media vid ett flertal tillfällen och fått goda vitsord från flera håll. Forskningen inom Mat och Måltid har fått en skjuts framåt genom etableringen av forskningsmiljön MEAL.

  • 11510.
    Wendin, Karin
    et al.
    Uppsala University, Department of Domestic Sciences.
    Aaby, K
    Edris, A
    Ellekjaer, M R
    Albin, R
    Bergenstahl, B
    Johansson, L
    Willers, E P
    Solheim, R
    Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners1997In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 11, no 1, p. 87-99Article in journal (Refereed)
    Abstract [en]

    The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.

  • 11511.
    Wendin, Karin
    et al.
    Department of Food Science, Faculty of Life Sciences, University of Copenhagen.
    Allesen-Holm, Bodil H.
    Bredie, Wender L. P.
    Do facial reactions add new dimensions to measuring sensory responses to basic tastes?2011In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 22, no 4, p. 346-354Article in journal (Refereed)
    Abstract [en]

    Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions. Basic taste solutions each at three levels plus water were served to a panel. The assessors individually identified quality, intensity and pleasantness. They were recorded during tasting and their facial reactions (based on FACS) were coded and analysed. Facial reactions indicated both quality and concentration of the stimuli. The intensity of most facial reactions increased with increasing stimulus concentration, most pronounced for sourness (lips) and bitterness (eyes and forehead). Pleasantness ratings decreased with increasing concentrations of all basic tastes. Water and the lowest sucrose concentration were perceived as the most pleasant samples and gave rise to the lowest intensity of facial reactions. The study showed that a combination of sensory analyses and facial expressions was successful in adding further insight to the knowledge of perception of basic tastes.

  • 11512.
    Wendin, Karin
    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). SP Technical Research Institute of Sweden.
    Amiryarahmadi, Nata
    SP Technical Research Institute of Sweden.
    Carlsson, Björn
    SP.
    Lunden, Peter
    SP Technical Research Institute of Sweden.
    Bergman, Penny
    SP Technical Research Institute of Sweden.
    Glebe, Dag
    SP Technical Research Institute of Sweden.
    Multi challenges for a multisensory panel2015Conference paper (Other academic)
    Abstract [en]

    Sensory science is defined  as a scientific method used to evoke, measure, analyze, and interpret those responses to products as perceived through the senses of sight, smell, touch, taste, and hearing (Stone and Sidel, 1993). This definition encompasses both analytical methods, such as descriptive and discriminative testing and hedonic methods, including qualitative and quantitative consumer testing used to address sensory research objectives. 

     

    To select and train a sensory panel with the purpose of using all their senses in evaluating products is a challenge. There are different types of standards on how to select and train sensory analytical panels. However, there are no standard covering all senses.

     

    The challenges for a multisensory approach are many. In this paper our focus is on:

    1. Select an analytical multisensory panel
    2. Train and keep a multisensory panel updated

    Some guidance to select and train a multisensory panel might be found in the ISO standard ISO8586:2012. Criteria for tastes and odours are clear and concise. Some advices concerning tactile senses (perception of texture) and vision (colour vision) are given.  To find guidance in measuring the sensorial perception of audio and vision the literature might be consulted eg by Zackarov and Bech (2006), Legarth and Zacharov (2009) and Rossi (2013). 

    The poster will show suggestions and experiences on how to select a multisensory panel.

  • 11513.
    Wendin, 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.
    Birch, Karina
    Kristianstad University, Faculty of Natural Science.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Insects as food: a review of sustainability, nutrition and consumer attitudes2019In: Food and Society Proceedings / [ed] CardiffMet, Cardiff, 2019, p. 145-152Conference 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.

  • 11514.
    Wendin, 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.
    Birch, Karina
    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.
    Äta insekter: nyttigt och hållbart, eller?2018In: nutritionsfakta.seArticle in journal (Other academic)
    Abstract [sv]

    Intresset för insekter som mat är stort, inte minst därför att de anses vara både nyttiga och klimatsmarta. Trots dessa argument är de allra flesta, främst i västerländska kulturer, tveksamma till att stoppa dem i munnen. Enligt svensk lagstiftning är de hittills förbjudna att använda som mat, åtminstone kommersiellt.

  • 11515.
    Wendin, 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.
    Blucher, AnnaLinnéuniversitetet.
    Mat och måltidsteknik för ett hälsosamt och oberoende åldrande2018Collection (editor) (Other academic)
    Abstract [sv]

    Att äta är något som för många är en självklar och till stora delar oreflekterad aktivitet. Mat är inte sällan en källa till glädje och samvaro, till gemenskapoch samhörighet. För andra är ätandet en daglig kamp, en kamp som inte bara innebär att få maten och drycken i munnen, att tugga och svälja, utan som också innebär en ständig strävan att försöka uppträda på ett sätt som överensstämmer med de kulturella och normativa aspekterna kring måltiden. En måltid handlar inte bara om maten på tallriken, utan också om matens sociala,fysiska och tidsmässiga inramning.

  • 11516.
    Wendin, Karin
    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).
    Bredie, Wender
    Danmark.
    Maitre, Isabelle
    Frankrike.
    Matullat, Imke
    Tyskland.
    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).
    Kremer, Stefanie
    Holland.
    Giboreau, Agnes
    Frankrike.
    Ueland, Oydis
    Norge.
    Appetite for life: reflections on how to increase food intake in the elderly2017In: MENU, Journal of Food & Hospitality Research, ISSN 2275-5748, Vol. 6, no November, p. 25-33Article in journal (Refereed)
    Abstract [en]

    Maintaining appetite for foods at old and very old age is important for keeping a reasonable healthstatus and quality of life in this growing group of citizens. Since the personal health status and livingcondition change for people at higher age a loss of independence in the way they are accustomed toprepare and consume foods is often a consequence. This may lead to changes in consumptionpatterns and a deteriorated living condition. Full attention should be given to different approacheson how quality of life and appetite for food can be maintained in this group of citizens. The presentshort communication addresses this topic from multiple angles and presents the results from adiscussion by experts on the topic.

  • 11517.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Brunosson, Albina
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Höjier, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Food and Meal Science – a part of academic life The Research Group MEAL – Food and Meal for Everyday Life, Food and Meal Science, Kristianstad University, Sweden2015Conference paper (Other (popular science, discussion, etc.))
    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. Here gastronomists (BSc in Food and Meal Science) and teachers in home and consumer studies (MSc in Subject Education) are educated. The field include the areas “Nutrition and Health”, “Food Science” and “Food Culture and Communication”. The BSC-programme comprise science, craftsmanship and creativity. Theory is turned into practice through laborative exercises and working life placements. In 2014, the programme was evaluated to be of “Very high quality” by the Swedish educational authority. Approximately 25 gastronomists graduate yearly and find work opportunities within industry, eg innovations and product development and within the public meal sector.Currently, efforts are made to develop a Masters degree programme for students interested in higher education. The research group MEAL was founded 2013. One of the aims is to reach a holistic understanding of food and meals. Research projects include sensory, consumer and nutritional aspects in relation to age, culture and health. Food habits and behavior are of interest as well as sociological aspects. Further key concepts, such as “cooking” and “meal“, are explored from different angles of the field. The research is a key factor in the academisation of the field and will lay a stable ground for education at MSc-level. Food and meal science has a great opportunity to combine and use aspects from the different areas in order to form a holistic understanding within research and education.

  • 11518.
    Wendin, 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.
    Egan, Paul
    SLU.
    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.
    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).
    Nilsson, Annika
    Kiviks Musteri.
    Stenberg, Johan
    SLU.
    Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries2019In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. JulyArticle in journal (Refereed)
    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.

  • 11519.
    Wendin, Karin
    et al.
    SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.
    Ekman, Susanne
    Bülow, Margareta
    Ekberg, Olle
    Johansson, Daniel
    Rothenberg, Elisabet
    Department of Clinical Nutrition, Sahlgrenska University Hospital, Go ¨ teborg, Sweden.
    Stading, Mats
    Objective and quantitative definitions of modified food textures based on sensory and rheological methodology.2010In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 54Article in journal (Refereed)
    Abstract [en]

    INTRODUCTION: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of 'texture' that includes measurements describing different food textures.

    OBJECTIVE: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia.

    DESIGN: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements.

    RESULTS: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G'>G''), belonging to different G' intervals: jellied products (low G') and timbales together with pâtés (higher G').

    CONCLUSION: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.

  • 11520.
    Wendin, Karin
    et al.
    Uppsala University, Dept of Domestic Sciences.
    Ellekjaer, M R
    Solheim, R
    Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma1999In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 32, no 6, p. 377-383Article in journal (Refereed)
    Abstract [en]

    The influence of fat content (700 and 820 g/kg) and homogenization on the texture and flavour of mayonnaise with added citral (semi-polar) or pyroligneous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive profiling. Mayonnaise containing 820 g fat/kg had the highest intensity of sour smell, sour taste, thickness and fattiness. Increased fat content, from 700 to 820 g/kg, did not significantly affect the perception of smoke flavour due to pyroligneous acid, or lemon flavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.

  • 11521.
    Wendin, 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.
    Forsberg, Sarah
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Nilsson, Annika
    Kiviks Musteri.
    Egan, Paul
    SLU.
    Stenberg, Johan
    SLU.
    Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries2018Conference paper (Other academic)
    Abstract [en]

    Introduction       

    Resistant varieties are important to combat agricultural pathogens and pests in strawberry and other crops. Consequently, plant breeders aim to develop crop varieties with higher resistance in order to increase sustainability. However, plant resistance may affect quality, e.g. sensory properties of the fruits, and thereby consumer acceptance. The development of new varieties may also affect consumer attitudes.

    The purpose of this study was to investigate consumers’ preferences and attitudes regarding woodland strawberry.

    Methods

    Consumer data from a total number of 176 (78% women and 22% men, >18 years) Swedish respondents were collected via a web based survey during two weeks in September 2017. Data were processed using descriptive and analytical statistics.

    Results

    The most preferred fruits have a significant flavor of woodland strawberry and are high in sweetness. Further, “naturalness” and “free from pesticides” were of importance to the respondents. Women were significantly more concerned of “naturalness”, especially the older women. The younger claimed that “organic production” was more important.

    The older consumers were significantly more interested in “healthiness” than the younger, they also found it significantly more important than the younger that strawberries could resist grey mould and pest insects.

    All the respondents preferred to eat strawberries fresh.

    Discussion

    In line with earlier studies, taste and flavor are the most preferred properties for consumers. In woodland strawberry, the compound methyl anthranilate is responsible for the characteristic flavor of the fruit, together with sweetness from saccharides. However, also in accordance with earlier studies, factors such as naturalness, healthiness and organic production are of greatest importance to the consumer. Though it was also apparent that different consumer groups prioritized different factors. However, common for all respondents was a strong preference to eat strawberries fresh!

  • 11522.
    Wendin, Karin
    et al.
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Hall, G
    Influences of fat, thickener and emulsifier contents on salad dressing: Static and dynamic sensory and rheological analyses2001In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 34, no 4, p. 222-233Article in journal (Refereed)
    Abstract [en]

    The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at vivo levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI) evaluation, and by instrumental/rheological measurements. The two sensory methods were related to each other and the instrumental results were related to tire sensory results. All design parameters had a significant influence on the properties of salad dressing, mainly on texture and mouthfeel. Fat content was the most influencing parameter. Inter-action effects were found and it can he concluded that the content of the emulsifier was less critical when the fat and thickener contents increased Dynamic and descriptive sensory analyses,ere mainly related to each other in the fattiness attribute. There were strong relations between instrumental and sensory analysis according to rheological and texture attributes, /r/ greater than or equal to 0.7 (Pearson correlation coefficient)for most texture attributes.

  • 11523.
    Wendin, Karin
    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).
    Höglund, Evelina
    RISE Research Institutes of Swedend.
    Andersson, Malin
    RISE Research Institutes of Sweden.
    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.
    Protein enriched foods and healthy ageing: effects of protein fortification on muffin characteristics2017In: Agro Food Industry Hi-Tech, ISSN 1722-6996, E-ISSN 2035-4606, Vol. 28, no 5, p. 16-18Article in journal (Refereed)
    Abstract [en]

    Sarcopenia is a common problem among elderly. To maintain muscle mass, strength and function adequate dietary protein intake is of importance. The aim is to enable the development of high-quality fortified foods to improve protein status in elderly. Current study aimed to investigate how sensory and physical characteristics of a popular snack in the form of muffins change when increasing protein content. A reference muffin was compared to muffins fortified with soy flour, almond flour or whey protein, respectively. A focus group evaluated the sensory properties. Physical properties included colour measurement, water activity, weight and heights. All fortifiers affected the muffins differently, sensory as well as physical characteristics, showing the complexity of adding different fortifiers to muffins.

  • 11524.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Höjier, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Barns smakpreferenser och matvanor2014In: Nordisk Nutrition, ISSN 1654-8337, no 3, p. 19-22Article in journal (Other academic)
  • 11525.
    Wendin, Karin
    et al.
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Janestad, H
    Hall, G
    Modelling and analysis of dynamic sensory data2003In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 14, no 8, p. 663-671Article in journal (Refereed)
    Abstract [en]

    Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings.

  • 11526.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Kylefors, Martin
    Mjörnell, Kristina
    En åldrande befolkning: slutrapportering av nationell strategisk forskningsagenda2013Report (Other academic)
    Abstract [en]

    The background to the Agenda is the increasing proportion of elderly, it means both challenges and opportunities for society, business and entrepreneurship. The long term vision is to create a sustainable society for the aging population. The aim is to create and develop easily accessible goods, services and network – according the elderly people’s needs and demands. These products should be able to solve the complex situation for the elderly and to meet personal needs. The group of elderly is large and heterogeneous, in Sweden most elderly are healthy and live an independent life. But there are also those who are frail and sick, with great need of assistance and care. The work within the research agenda has been multidisciplinary in order to find new interaction effects. The agenda goal was to form collaborations through meetings and workshops where ideas and innovation chains with a holistic view were created. The Goal was achieved through four workshops with some 30 organizations. Smaller meetings were also held, as well as collaboration with other agendas. Three priority areas have been identified: housing, nutrition and health. To achieve this vision, it is important to work with preventions from an individual approach in a holistic perspective. Simple and robust regulatory frameworks and structures should benefit the individual's independence. Welfare technology that makes existing technology adapted, accessible and useful for the elderly would take us closer to the vision. This can be done through collaborations!

    Key

  • 11527.
    Wendin, Karin
    et al.
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Langton, M
    Caous, L
    Hall, C
    Dynamic analyses of sensory and microstructural properties of cream cheese2000In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 71, no 3, p. 363-378Article in journal (Refereed)
    Abstract [en]

    Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to study the influence of fat content, salt content and homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a full-factorial design, whereby the fat content was set at three levels, the salt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descriptive profiling and time intensity (T1) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed. All the design parameters had a significant influence on the flavour and texture, although fat had the largest effect. Interaction effects between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream cheese with lower fat content and with sensory attributes similar to the attributes in cream cheese with high fat content, by modification of production parameters.

  • 11528.
    Wendin, Karin
    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).
    Langton, Maud
    Sveriges Lantbruksuniversitet.
    Norman, Cecilia
    RISE.
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment.
    Davidsson, Fredrik
    Geoloc AB.
    Josell, Åsa
    Atria Scandinavia.
    Prim, Mia
    RISE.
    Berg, Johan
    RISE.
    Eat’em or not?: insects as a culinary delicacy2017In: Exploring Future Foodscapes: PROCEEDINGS ICCAS 2017 Copenhagen / [ed] Mikkelsen B, Ofei KT, Olsen Tvedebrink TD, Quinto Romano A and Sudzina F, 2017, p. 100-106Conference paper (Refereed)
    Abstract [en]

    Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.

    Methods: Food neophobia, attitudes and acceptance was surveyed by a web-based questionnaire answered by 150 respondents.

    Results: Preliminary results showed significantly higher acceptance for insect protein added to foods as “insect-flour” than for added whole insects in a food. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (corresponding to 16%) could be considered as neophobic.

    Discussion: To reach acceptance of insect protein culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the good taste and benefits of the actual food. Further, neophobia varies over the life course.

    Conclusions: The use of insect protein in food as a powder has a higher acceptance than use of whole insects. 16% of the respondent were considered as neophobic.

  • 11529.
    Wendin, 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.
    Mårtensson, Lennart
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Sensory quality of drinking water in relation to chemical and microbiological composition2019In: 13th Pangborn Sensory Scinece Symposium, 2019Conference paper (Refereed)
    Abstract [en]

    It is well known that tap water tastes different due to where the water is tapped, ie its chemical and microbiological compositions. Taste competitions have been performed in different countries to find out the most preferred tap water. With some few exceptions, no studies have been performed in which the taste of tap water is objectively described by analytical sensory methods. The purpose of this study was to evaluate quality of Swedish drinking water from different dwells with emphasis on sensory, chemical and microbiological analyses.

     

    Tap water origin from surface water and from groundwater was collected from the Swedish municipalities Svalöv and Kristianstad. The water samples were collected in 3 points in each municipality: 1. waterworks; 2. near waterworks; 3. far from waterworks. In addition the commercial water Evian was included in the analyses. Analytical sensory analyses (triangle test and quantitative descriptive analysis) were performed along with chemical and microbiological standard analyses according to Swedish drinking water standards.

     

    The results from the triangle test showed significant sensory differences between tap water from surface water and groundwater, as well as in surface water samples collected in different points. The descriptive analysis showed large differences in the perception of bitterness, minerals and off flavours. The perceived differences are in line with earlier studies pointing out inorganic ions as responsible for the taste sensations. The chemical analyses showed that the major difference between the two types of tap water was a higher mineral content and higher alkalinity in the groundwater compared to the surface water. The microbiological analyses did not show any measurable concentrations in any of the samples. There is a need for further research of chemical and microbiological effects on the flavour of tap water, with focus on microorganisms and chemical compounds in low concentrations.

  • 11530.
    Wendin, Karin
    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).
    Normann, Cecilia
    RISE.
    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).
    Davidsson, Fredrik
    Geoloc AB.
    Josell, Åsa
    Atria Scandinavia AB.
    Prim, Mia
    RISE.
    Langton, Maud
    Sveriges Lantbruksuniversitet.
    Insects as a culinary ingredient: consumer acceptance and neophobia2017Conference paper (Other academic)
    Abstract [en]

    Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.

    Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents.

    Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic.

    Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5.

    Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic.

    References:

    1. WWF. Living Planet Report 20

    2. Yen. Edible insects: Traditional knowledge or western phobia? Entomological   Research 2009

    3. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014    

    4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 1992

    5. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006

  • 11531.
    Wendin, 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.
    Olshov, Anders
    Intelligence Watch.
    Allt fler i Skåne äter för mycket och fel. Hälften av Skånes befolkning är överviktig eller fet. Vi föreslår ett batteri av åtgärder2018In: Sydsvenska Dagbladet, ISSN 1652-814X, no 10 dec., p. A3-A3Article in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    I Skåne uppgår de direkta och indirekta samhällskostnaderna för fetma och övervikt i form av ökade vårdkostnader och förlorad produktion till ca 10 miljarder kronor per år.

  • 11532.
    Wendin, Karin
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olshov, Anders
    Matmomsen måste höjas så att vi inte äter ihjäl oss2018In: Dagens Nyheter, ISSN 1101-2447, no 6 juniArticle in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    I somras blev de överviktiga och feta i Sverige i majoritet över normal­viktiga och smala personer. Utvecklingen är alarmerande både ur folkhälso- och miljösynpunkt. Vi föreslår höjd matmoms, skatt på kött, fett och socker och att intäkterna används till riktade satsningar för bättre mat bland annat i skolan, skriver Karin Wendin och Anders Olshov.

  • 11533.
    Wendin, Karin
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olshov, Anders
    Äter vi ihjäl oss?: mattrender på tvärs mot hälsa och hållbarhet2018Report (Other academic)
    Abstract [sv]

    Idag äter vi så mycket att fler dör av fetma och övervikt än av undernäring. Konsekvenserna av människans växande aptit är enorma, inte bara för de individer som drabbas av fetma och dess följdsjukdomar som typ 2-diabetes och hjärt-kärlsjukdomar, utan också för växter, djur och klimat. Vi får i oss för mycket energi, vilket gör oss feta, och vi äter mer kött och fisk, vilket tär på jordens resurser. I Sverige har andelen överviktiga och feta ökat från 46 till 51 procent i åldersgruppen 16-84 år under tioårsperioden 2006-2016. De direkta och indirekta samhällskostnaderna för fetma och övervikt beräknas till 70 miljarder kronor av Folkhälsomyndigheten. Fortsätter fetman att öka i samma takt som under det senaste decenniet når kostnaderna 95 miljarder kronor om tio år, enligt myndigheten. Det skulle motsvara statens utgifter för rättsväsendet, försvar och samhällets krisberedskap. De globala årliga utgifterna relaterat till fetmaepidemin ligger på 18 000 miljarder kronor, runt 2,8 procent av hela världens samlade bruttonationalprodukt. Omkring fem procent av alla dödsfall globalt kan relateras till fetma. Fetma är även den enskilt största riskfaktorn för diabetes. Görs inget kan 1,4 miljarder vuxna (22 procent av alla vuxna) leva med fetma 2045 och 736 miljoner med diabetes (12 procent). Diabetesrelaterade hälsoutgifter skulle då stiga till över 8 000 miljarder kronor och orsaka stort individuellt lidande. I Sverige har köttkonsumtionen fördubblats sedan 1990 från 27 till 53 kilo per person och år och den totala konsumtionen från 230 till 527 miljoner kilo. Det följer en internationell trend där ekonomisk tillväxt och ökade disponibelinkomster ökar efterfrågan på kött och mejeriprodukter. Som följd tas allt större landarealer i anspråk och skövlas skog på andra håll i världen, minskar biodiversiteten och ökar utsläppen i form av växthusgaser från djur. Globalt ger utsläppen från matdjuren (kor, får, getter, grisar och kyckling) 6 miljarder ton växthusgaser per år, vilket motsvarar knappt en femtedel av det totala utsläppet av växthusgaser. Nästan hälften av all skog som en gång täckte jordens yta är borta. Grundvattenkällorna minskar då jordbruken använder stora vattenmängder. Cirka en tredjedel av fiskbestånden är överfiskade. Då jordens befolkning förväntas öka från dagens 7,6 miljarder till knappt 10 miljarder invånare år 2050 och livsmedels- och köttkonsumtionen samtidigt ökar skulle livsmedelsproduktionen, enligt FAO, behöva öka med 70 procent om maten ska räcka till alla. Det är svårt eftersom de areella resurserna och vattenresurserna är begränsade. Det är inte heller hållbart mot bakgrund av den globala uppvärmningen och andra hållbarhetsmål. Åtgärder för att skapa en hållbar livsmedelskonsumtion brådskar. Sänkningarna av matmomsen 1992 och 1996, EU-medlemskapet och den globala konkurrensen inom livsmedel har gjort mat billigare relativt andra varor. I kombination med ökade inkomster gör det att konsumenter lägger en allt mindre andel av hushållsbudgeten på matinköp och att de har råd att äta skadligt mycket. Höjd matmoms samt införande av kött-, fett- och sockerskatter är ekonomiska styrmedel som kan användas för att minska matkonsumtionen och valet av mat samtidigt som skatteintäkterna kan används till riktade satsningar för bättre skolmat, bättre måltider inom äldreomsorgen och till ekonomiskt svaga grupper.För att få till stånd en strukturell beteendeförändring måste samhället även på andra sätt ge medborgare och verksamheter incitament att agera i mer hälsosamma och miljövänliga riktningar. Det kan röra sig om informations- och utbildninginsatser, allmänna folkhälsoundersökningar, mer vegetariskt och mindre kött  i skolorna, införandet av ett licenssystem för att att få bort godis och läskförsäljningen från livsmedelsbutikerna, åtgärder för att minska matsvinnet och främjande av cykling och idrott. En rimlig ambition är att Sverige verkar för att bli en internationell förebild med världens friskaste folk.  

  • 11534.
    Wendin, 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.
    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.
    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).
    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).
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. karina.birch@hkr.se .
    Berg, Johan
    RISE.
    Langton, Maud
    SLU.
    Davidsson, Fredrik
    Geoloc.
    Stuffe, Sofia
    Atria.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Cedergardh, Fanny
    TetraPak.
    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.
    Insects as food: a pilot study for industrial production2019In: 13th Pangborn Sensory Science Symposium, 2019Conference 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.

  • 11535.
    Wendin, 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.
    Olsson, Viktoria
    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).
    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).
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Berg, Johan
    RISE.
    Langton, Maud
    SLU.
    Davidsson, Fredrik
    Geoloc AB.
    Stuffe, Sofia
    Atria Skandinavia.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Cedergårdh, Fanny
    TetraPak.
    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.
    Insects as food: a pilot study for industrial production2019In: 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 (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.

  • 11536.
    Wendin, 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.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Langton, Maud
    SLU.
    Mealworms as Food Ingredient—Sensory Investigation of a Model System2019In: Foods, E-ISSN 2304-8158, Vol. 8, p. 1-11, article id 319Article in journal (Refereed)
    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.

  • 11537.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment.
    Agerhem, Halina
    Kristianstad University, School of Education and Environment.
    Develop Sensory Science from a tool in product development into a research subject at university level2013Conference paper (Other academic)
  • 11538.
    Wendin, Karin
    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).
    Pajalic, Zada
    Örtman, Gerd
    Blücher, Anna
    Andersson, Håkan
    Lindborg, Ann-Louise
    Fogelberg, J
    Borgenstierna, C
    Nyberg, Maria
    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).
    Westergren, Albert
    Kristianstad University, 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.
    Mat, Näring och Robotar2014In: Dietistaktuellt, Vol. 23, no 5, p. 18-20Article in journal (Other (popular science, discussion, etc.))
  • 11539.
    Wendin, Karin
    et al.
    Uppsala University, Department of Domestic Sciences.
    Solheim, R
    Allmere, T
    Johansson, L
    Flavour and texture in sourmilk affected by thickeners and fat content1997In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 8, no 4, p. 281-291Article in journal (Refereed)
    Abstract [en]

    When reducing fat content or replacing fat with thickener in reduced fat foods, flavour and texture may change. The objective of this study was to investigate effects of thickener and fat content on flavour and texture in low-fat foods. We used sourmilk with 0.1% or 4.2% fat where odour compounds with differing polarity, maltol or ethyl 2-methylbutyrate, were added. Sourmilk with: O.1 g 100 ml(-1) or 0.5 g 100 ml(-1) gelatine; 0.05 g 100 ml(-1) or 1.O g 100 ml(-1) pectin; or 0.65 g 100 ml(-1) or 0.9 g 100 ml(-1) xanthan added, and sourmilk without any thickener added, for each of the two odour compounds were manufactured. Sensory evaluation by descriptive profiling and viscosity measurements by Bohlin VOR were made. Perceived thickness increased with higher fat content and with increased concentration of thickener. Viscosity (measured by a Bohlin rheometer) did also increase with higher fat content and with increased concentration of thickener. Smell and flavour of maltol increased with higher fat content, while smell and flavour of ethyl 2-methylbutyrate were unaffected. Smell and flavour of the maltol were unaffected by all the thickeners, while smell and flavour of the ester were affected. Sourness was masked by all the thickeners.

  • 11540.
    Wendin, Karin
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Ueland, Öydis
    Nofima.
    Tuorila, Hely
    University of Helsinki.
    Bredie, Wender
    University of Copenhagen.
    APPETITE-FOR-LIFE in a sensory perspective2015Conference paper (Other academic)
    Abstract [en]

    The ageing populations in many countries are growing and has become a major human, societal, economic and health concern. One of the main obstacles is undernourishment, which is a significant and neglected public health problem among the elderly (Bülow et al., 2003). The negative consequences of poor nutrition lead to a general decline in the quality of life and associated costs for health care (Arvanitakis et al., 2008).

    Appetite is a key factor in food intake (Edfors and Westergren, 2012). Loss of appetite is however common and due to many factors, eg decreased ability to perceive sensory attributes, the meal situation, health etc (Nyberg et al., 2014). The EU funded project HealthSense (2000-2003) between 24 laboratories collected and reported a remarkable body of information, but since then no major effort to tackle the problem has been undertaken. More knowledge is needed on elderly people’s food preferences and perception, culinary preparations and how to organize meals and food intake.

    The aim of the workshop is to find new ideas on how to increase appetite in elderly from a sensory perspective and put this into the holistic view of appetite for life!

     Outlines of workshop

    • Introduction Appetite-for-life
    • Five minutes presentations by invited speakers concerning how to increase appetite from sensory perspectives
    • Interactive session where the workshop audience is divided into groups. Each group discuss on the basis of a case and with inspiration from the picture above
    • Short presentations from each group
    • Common discussion
    • Conclusions and end of workshop

     Invited Speakers:

    1)     Giboreau, A., Institut Paul Bocuse, Ecully Cedex, FRANCE

    2)     Kremer, S. WUR, Wageningen, NETHERLANDS

    3)     Matullat, I., TTZ, Bremerhaven, GERMANY

    4)     Olsson, V., Kristianstad University, SWEDEN

    5)     Sulmont-Rossé, C., Issanchou, S. INRA, Dijon, or Maître, I : LUNAM Angers, France

     

  • 11541.
    Wendin, Karin
    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).
    Uggla, Madeleine
    Sveriges Lantbruksuniversitet.
    Styrketår en bärkraftig innovation för nya hälsosamma drycker: ett nutritions- och utvecklingsprojekt med äldre i fokus2015Conference paper (Other academic)
    Abstract [sv]

    Vid Centrum för Innovativa drycker vid SLU Balsgård, har vi utvecklat hälsosamma och

    välsmakande berikade drycker för äldre, baserade på råvaror från lokalt producerade frukter

    och bär. Projektet är tvärvetenskapligt och fokuserar på hela värdekedjan från

    primärproducent/odlare via produktutveckling av drycker och upphandling i offentlig sektor

    fram till slutkonsument. Deltagarna i projektet representerar de olika delarna inom

    värdekedjan. Berikade drycker av lokalt odlad frukt/bär, rapsolja och växtprotein

    Drycker baserade på äpple, svarta vinbär och jordgubbar har energiberikats med rapsolja.

    Proteinkällor såsom havreprotein och sojaprotein har provats och sedan använts i dryckerna.

    Analyser av bioaktiva ämnen och näringsinnehåll har utförts vid SLU Alnarp.

    Dryckerna har provats och utvärderats i fokusgrupper vid tre äldreboende i Skåne för att

    studera målgruppens upplevelse och val av drycker. Innovativ upphandling där

    kvalitetskraven kommer i fokus har studerats av forskare från Lunds universitet. Projektet

    finansieras av Länsstyrelsen i Skåne. Högskolan Kristianstad har varit projektägare.

  • 11542.
    Wendin, 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.
    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.
    Undernäring hos äldre med neurologisk sjukdom2019In: Neurologi i Sverige, ISSN 2000-8538, Vol. 2, no 19, p. 28-31Article in journal (Other academic)
    Abstract [sv]

    Maten och måltiderna är viktiga delar av våra liv. Det handlar om allt från hälsa och överlevnadtill social samvaro och kulturella aktiviteter. Vid sjukdom eller plötsliga förändringari livet ställs mycket på ända som kan ha en stor inverkan på vårt ätande och därmed på vårhälsa, vilket i sin tur kan leda till undernäring. Neurologiska sjuk domar och åldrande är vanligaorsaker till undernäring. I denna artikel ger professorerna Karin Wendin och AlbertWestergren, båda vid Högskolan Kristianstad, en översiktlig beskrivning av undernäring,vad det innebär att vara drabbad och vad man kan göra för att motverka undernäring.”Både åldrandet i sigoch neurologisk sjukdombidrar till minskadaktivitet och sannoliktminskad aptit.”

  • 11543.
    Wendin, Karin
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Westergren, Albert
    Kristianstad University, Research Environment PRO-CARE. Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Platform for Collaboration for Health.
    Blücher, Anna
    Linnéuniversitetet.
    Andersson, Håkan
    Linnéuniversitetet.
    Lindén, Maria
    Mälardalens högskola.
    Nyberg, Maria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Pajalic, Zada
    Norge.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Örtman, Gerd
    Linnéuniversitetet.
    Högberg, Ann-Marie
    Anhörigas Riksförbund.
    Borgstierna, Catharina
    Bestic AB.
    Stuhr Olsson, Gunnel
    Findus AB.
    Toll, Birgitta
    Borås stad.
    Mer krävs för att undvika svält bland äldre2015In: Svenska Dagbladet, ISSN 1101-2412, no 23 decemberArticle in journal (Other (popular science, discussion, etc.))
  • 11544.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. SP Technical Research Institute, Sweden & University of Copenhagen, Dept of Food Science, Denmark.
    Åström, Annika
    SP Technical Research Institute, Sweden.
    Ståhlbröst, Anna
    Luleå University of Technology.
    Exploring differences between central located test and home use test in a living lab context2015In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 39, no 3, p. 230-238Article in journal (Refereed)
    Abstract [en]

    The concept of Living Labs (LLs) has evolved to support the creation of experience-based development of innovations in real-life, user-driven and open environments. Two types of consumer product tests used generally are central location tests (CLT) and home use tests (HUT) where the acceptability or liking of a product or group of products is determined together with the view of whether one product is preferred over other products. This article explores the similarities and differences between CLT and HUT test results in a LL context. In both settings, the acceptance of five flavoured chocolate bars was evaluated for appearance, odour, taste/flavour, texture and overall liking. Apart from the mean values of liking in the two tests, data were analysed to identify consumer segments. Qualitative data were also collected by asking for consumer comments on the tested samples. The results show that independent of test method the bars were evaluated equally and all accepted by the consumers. A clear difference between CLT and HUT testing was that CLT consumers significantly differed from the HUT consumers, giving the test samples lower scores. For example, the mean values of the overall acceptance scores given by HUT consumers varied between 6.0 and 6.6, while for CLT consumers the corresponding values varied from 5.4 to 5.9. Another difference was the number of comments from consumers. CLT consumers richly commented on the products in a verbose way, while HUT consumers used the opportunity to comment very sparingly. Considering the cluster analysis as yet another difference between the testing methods, clusters from the CLT were more distinct and the number was higher with five clusters in CLT and four in HUT. Clusters where consumers liked all the products in both test settings were twice as many for HUT than in CLT. Applying the LL approach, there is a need for methods and approaches that capture a rich picture of consumers during test performance without being intrusive or obstructive of activities and context. The approach offers the opportunity for companies to have consumers not only test products but also offer input that can stimulate new innovations and give consumers more power and influence.

  • 11545. Wendt, P. E.
    et al.
    Risberg, J.
    Ingvar, David H.
    Stenberg, Georg
    University of Lund.
    Rosén, Ingmar
    Ethanol makes occipital responses symmetrical1993In: Journal of Cerebral Blood Flow and Metabolism, vol. 13, Suppl. 1, 1993, Vol. 13, no Suppl. 1, p. 387-Conference paper (Other academic)
  • 11546. Wendt, Peter E.
    et al.
    Risberg, Jarl
    Stenberg, Georg
    Rosen, Ingmar
    Ingvar, David H.
    Ethanol reduces asymmetry of visual rCBF responses1994In: Journal of Cerebral Blood Flow and Metabolism, ISSN 0271-678X, E-ISSN 1559-7016, Vol. 14, no 6, p. 963-973Article in journal (Refereed)
    Abstract [en]

    Visual regional CBF (rCBF) responses were measured in 10 healthy male subjects before and after an ethanol dose of 1 g/kg body weight. This dose induces well-established cerebral vasodilatation. However, significant bilateral occipital increases were found in both conditions. Apparently, the coupling between neuronal activity and rCBF is preserved following ethanol. The occipital and posterior parietal flow increases were, however, larger on the right than the left side in the sober state. During inebriation the asymmetry disappeared, possibly representing a more undifferentiated processing of visual information. We propose that ethanol causes a reduced inhibition of the left posterior cortex and a reduction of right-hemisphere information processing.

  • 11547.
    Wendt, Tobias
    et al.
    Kristianstad University, School of Education and Environment.
    Kinnwall, Emelie
    Kristianstad University, School of Education and Environment.
    Men läroboken är inte död...: En kvalitativ studie om lärobokens roll i svenskundervisningen i gymnasieskolan2013Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Syftet med studien var att undersöka gymnasielärares uppfattning om lärobokens roll i svenskundervisningen på gymnasiet, samt hur de resonerar kring sin användning av läroböcker i undervisningen. Det empiriska materialet bygger på 5 semistrukturerade intervjuer med lärare av olika ålder och yrkeserfarenhet. Studiens resultat och analys sätts i relation till befintlig forskning inom området.

    Resultatet av visar att gymnasielärarna i första hand ser läroboken som ett komplement, eller som ett läromedel av flera. Samt att lärobokens roll i undervisningen varierar baserat på vilken del av svenskämnet, den språkliga eller den litteraturvetenskapliga som läraren talar om. Här framgår att fyra av de fem tillfrågade lärarna upplever sig ha större användning av läroboken både i förarbetet samt den konkreta undervisningen när det kommer till den språkliga delen av ämnet, medan de i större utsträckning använder sig av övrig- eller egenproducerat material i den litteraturvetenskapliga delen av undervisningen.

    Det tydligaste resultatet som går att utläsa av vår studie, vilket även finner stöd i den befintliga forskningen inom ämnet, är att det som i första hand avgör lärobokens roll i undervisningen är lärarens subjektiva uppfattning om professionen och läraruppdraget, vilket faller tillbaka på den enskilda lärarens behov av kreativ frihet, deras pedagogiska och politiska grundsyn samt deras ämnes- och kunskapssyn.

  • 11548. Wendt-Rasch, L
    et al.
    Vought, Lena B. M.
    Lunds universitet.
    Woin, P
    Effects of fenvalerate on the net-spinning behaviour of Hydropsyche siltalai (Dohler) (Trichoptera: Hydropsychidae)1998In: Hydrobiologia, ISSN 0018-8158, E-ISSN 1573-5117, Vol. 382, no 1-3, p. 53-61Article in journal (Refereed)
  • 11549.
    Wenestam, Claes-Göran
    Department of Teacher Education, Abo Akademi University, Vasa.
    A critique of research on cognition and cognitive processes1993In: British Journal of Educational Psychology, ISSN 0007-0998, E-ISSN 2044-8279, Vol. 63, no 1, p. 34-45Article in journal (Refereed)
    Abstract [en]

    In this article it is pointed out that there exists a methodological contradiction in most research on cognition and cognitive processes, which makes such research invalid in the strongest meaning of the term. When the aim is to study cognitive processes very often the researcher uses attributes of the learning material to be the standard or the template against which any outcome of the subjects can be analysed and made the ground for inferences about cognition and cognitive processes. This way of doing research is considered to be based on false theoretical assumptions and also proven invalid by a number of empirical studies. It is suggested in the article that the researcher must distinguish between an educational and a cognitive perspective and avoid mixing them in order to carry out successfully research on cognitive processes.

  • 11550.
    Wenestam, Claes-Göran
    Kristianstad University College, Department of Behavioural Sciences.
    A Nordic dimension in teacher education, myth or reality: the Swedish version. Paper presented at the Nordic Educational Research Association (NERA) Congress, March 9-12, Oslo, Norway2005Conference paper (Refereed)
    Abstract [en]

    Although there are differences, the educational systems in the Nordic countries are in many respects very similar. On a general level the society's responsibility for the educational system and teacher education makes up a fundamental Nordic dimension. This construction guaranties a powerful educational organization characterized by accessibility and stability.

    I will also suggest a system similarity, in form of three organizational levels of the society's concern for the educational area, which I label: 1) An ideological or political level, 2) A knowledgeable and directive level and 3) An implemental level. Each level is directly responsible for the performances of the level below but there are also dependencies in that relationship, being one kind between levels 1 and 2 and another kind between levels 2 and 3.

    In Sweden, the combined effects of these three levels on teacher education have resulted in several peculiarities or unwanted consequences. This paper presents a selection of such incoherent or inconsistent outcomes being the unfortunate effects of the three levels on the construction and implementation of the new teacher education in Sweden, which have resulted in a teacher education not meeting the demands and qualities intended.

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