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  • 51. Magnusson, Emma
    et al.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Janiak, John
    Bergenståhl, Björn
    Nilsson, Lars
    Hydrodynamic radius determination with asymmetrical flow field-flow fractionation using decaying cross-flows: Part II. Experimental evaluation2012Ingår i: Journal of Chromatography A, ISSN 0021-9673, E-ISSN 1873-3778, Vol. 1253, s. 127-133Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    In this study we investigate the effect of programmed cross-flows on the error in the hydrodynamic radii (rh) determination with asymmetrical flow field-flow fractionation (AsFlFFF). Three different standard polystyrene particles (nominal radii of 30 and 40 and 50 nm) are fractionated with exponentially and linearly decaying cross-flows with different decay rates. Hydrodynamic radii are calculated according to retention theory including steric effects. Rapid decay is expected to give rise to systematic deviations in rh determination. The error in rh was found to be small when decay rates with half-lives longer than 6 min were used, whereas steeper decays could give rise to errors as high as 16% of the particle size. The error is often explained in terms of secondary relaxation. However, comparisons show that experimental errors are significantly larger than what would be expected due to secondary relaxation, suggesting that other factors also have to be considered in order to fully understand deviations for rapidly decaying cross-flow.

  • 52.
    Mortensen, Hans Henrik
    et al.
    Tetra Pak Processing Systems.
    Arlöv, Dragana
    Tetra Pak Processing Systems.
    Innings, Fredrik
    Tetra Pak Processing Systems & Lund University.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    A validation of commonly used CFD methods applied to rotor stator mixers using PIV measurements of fluid velocity and turbulence2018Ingår i: Chemical Engineering Science, ISSN 0009-2509, E-ISSN 1873-4405, Vol. 177, s. 340-353Artikel i tidskrift (Refereegranskat)
    Abstract [sv]

    Computational fluid dynamics (CFD) has been applied extensively for studying rotor-stator mixers (RSM) in the past, both as a design-tool and in modelling mixing and emulsification. Modelling is always a balance between accuracy and computational cost. The theoretically soundest methods (i.e. fully resolved transient simulations) have often been deemed unfeasible, and the majority of previously published studies use severe simplifications (i.e. k-ε models for turbulence and multiple reference frame for rotation). High quality experimental validation is in great need, but are rare, due to the lack of local fluid velocity measurement.

    Experimental validations of CFD on RSMs have previously been provided using laser Doppler aneometry. This study provides the first validation using particle image velocimetry, allowing for substantially higher spatial resolution than with the previously used techniques. The objective of this study is to map the possibilities and limitations of these commonly used CFD modelling approaches for RSMs. Special emphasis is put on validating the dissiaption rate of turbulent kinetic energy (TKE). Despite being the parameter used for linking CFD to mixing or dispersion models, this has not been the subject of experimental validation in previous studies.

    Based on the validations, a list of best practice recommendations are given (in terms of turbulence model, mesh resolution and rotation formulation). When adhering to these, the CFD model accurately captures power draw, flow number, and the detailed velocity field inside the region where mixing and dispersion takes place. The dissipation rate of TKE is captured qualitatively but underestimate experimental values. Implications in terms of limitations are discussed in detail, including estimations of accuracy implications for emulsification and mixing modelling.

  • 53.
    Mortensen, Hans Henrik
    et al.
    Tetra Pak Processing Systems.
    Innings, Fredrik
    Tetra Pak Processing Systems & Lund University.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Local levels of dissipation rate of turbulent kinetic energy in a rotor-stator mixer with different stator slot widths: an experimental investigation2018Ingår i: Chemical Engineering Research and Design, ISSN 0263-8762, Vol. 130, s. 52-62Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Rotor-stator mixers (RSMs) are widely used for emulsification and mixing. However, relatively little is known about the relationship between RSM design, hydrodynamics and performance. Previous studies have investigated shaft power draw as a function of design. However, power draw alone is not sufficient to predict efficiency. In order to understand the effect on performance it is important to investigate how the local turbulent stress is influenced by design parameters.

    This study investigates the effect of stator slot width on the local dissipation rate of turbulent kinetic energy using particle image velocimetry coupled with a sub-resolution modeling approach suggested in previous studies. Results are compared to traditional shaft power draw measurements and a set of emulsification experiments.

    It is concluded that wider slots, although requiring less total shaft power, provide a higher maximal (time-averaged) dissipation rate of TKE, which explains why they give rise to more efficient drop breakup. Apparently, more of the power input is transformed into pumping for the narrower slots which leaves less energy for turbulent dissipation.

    The study illustrates the need for supplementing traditional power draw measurements with local flow characterization in order to better understand the relationship between RSM hydrodynamics and dispersion performance.

  • 54.
    Mortensen, Hans Henrik
    et al.
    Tetra Pak Processing Systems AB.
    Innings, Fredrik
    Tetra Pak Processing Systems AB & Lund University.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    The effect of stator design on flowrate and velocity fields in a rotor-stator mixer: an experimental investigation2017Ingår i: Chemical engineering research & design, ISSN 0263-8762, E-ISSN 1744-3563, Vol. 121, s. 245-254Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Rotor-stator mixers (RSMs) are available in different designs, e.g. with different number of stator slots and slot dimensions. However, the relationship between stator design and the RSM hydrodynamics is not well understood. Consequently, manufacturers still base design and stator screen recommendations on trial-and-error.

    This study reports experimental measurements of how the flowrate through the stator slots, and velocity profiles in the region of relevance for mixing and breakup, is influenced by the stator slot width, using particle image velocimetry. It is concluded that the flowrate can be described by a design dependent flow number for all investigated geometries and that the flow number decreases with increasing slot width. Moreover, by studying the velocity profiles at different rotor speeds and designs, it is concluded that the velocity profile, its skewness and the proportion of back-flow (fluid re-entering the slot) scales with the flow number of the design. This suggests that the flow number, in addition to rotor speed, is a highly relevant parameter for describing the effect of design on batch RSM hydrodynamics.

  • 55. Muharemovic, Kanita
    et al.
    Taboul, Nicole
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Home cooking trends and dietary illness: nutritional compliance ofrecipes in a Swedish food magazine 1970–20102016Ingår i: Scandinavian Journal of Public Health, ISSN 1403-4948, E-ISSN 1651-1905, Vol. 44, nr 2, s. 195-201Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Aims: To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. Methods: The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. Results: The recipes were in poor agreement with nutritional recommendations (excessive fat, protein, and sodium and insufficient carbohydrate and fiber content). Significant changes between 1970 and 2010 were the increased calorific contribution of fat (from 38 to 46%) and the reduced contribution of proteins (from 27 to 21%). The calorific contribution from spreads, cheese, bread, and fruit and vegetables have increased significantly, whereas the contribution from meat has decreased significantly. Conclusions: The poor nutritional compliance identified in this work indicates that consumers using the recipes as norms for home cooking risk following an unhealthy diet. This might have adverse effects on public health. However, the recipes have not become less compliant over time and therefore the data do not show an adverse trend in these norms.

  • 56.
    Nyberg, Maria
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Bryntorp, Anna
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Sepp, Hanna
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Exploring the meal concept: an interdisciplinary literature overview2015Konferensbidrag (Refereegranskat)
    Abstract [en]

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

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

  • 57.
    Olsson, Viktoria
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Gerberich, Johanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Food and meal science: creating a learning environment that promotes creativity2018Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

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

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

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

  • 58.
    Olsson, Viktoria
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Forsberg, Sarah
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Purhagen, Jeanette
    Perten Instruments, Lund.
    Svensson, Therése
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Mayonnaise processed for appealing sensory properties2017Ingår i: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes / [ed] Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina, Köpenhamn, 2017, s. 392-Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    Introduction

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

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

    Methods

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

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

    Results

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

    Conclusion

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

    References

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

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

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

  • 59.
    Olsson, Viktoria
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Forsberg, Sarah
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Purhagen, Jeanette
    Perten Instruments, Sweden.
    Svensson, Therése
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    The effect of processing on sensory properties of mayonnaise2017Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    Introduction

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

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

    Methods

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

    Discussion and conclusion

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

  • 60.
    Olsson, Viktoria
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Purhagen, Jeanette
    Lund University.
    Wendin, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. University of Copenhagen.
    The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise2018Ingår i: Foods, E-ISSN 2304-8158, Vol. 7, nr 1Artikel i tidskrift (Refereegranskat)
    Abstract [en]

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

  • 61.
    Wendin, Karin
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Brunosson, Albina
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Bryntorp, Anna
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Höjier, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Sepp, Hanna
    Högskolan Kristianstad, Sektionen för lärande och miljö, 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, Sweden2015Konferensbidrag (Övrig (populärvetenskap, debatt, mm))
    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.

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  • text
  • asciidoc
  • rtf