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

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

  • 3.
    Brunosson, Albina
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Plattformen för forskning om verksamhetsförlagd utbildning och professionslärande.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Aspects of cooking in food and meal science2013In: 8th International Conference on Culinary Arts and Sciences: global, national and local perspectives / [ed] Rodrigues, S., Marques, H.A., Franchini, D. & Dias, D., 2013, p. 206-210Conference paper (Refereed)
    Abstract [en]

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

  • 4.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Langton, Maud
    Swedish University of Agricultural Sciences.
    Review paper: the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor2019In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 8, no 95, p. 1-14Article in journal (Refereed)
    Abstract [en]

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

  • 5.
    Gerberich, Johanna
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humaniora.
    Müller- Hansen, Bitte
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Promoting creativity in Food and Meal Science educations at Kristianstad University2016Conference paper (Other academic)
  • 6.
    Gerberich, Johanna
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Umans, Timurs
    Kristianstad University, Faculty of Business, Research environment Auditing, Organisation and Society (AOS). Kristianstad University, Faculty of Business, Avdelningen för ekonomi.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Lidén, Alina
    Kristianstad University, Faculty of Business, Avdelningen för ekonomi. Kristianstad University, Faculty of Business, Research environment Governance, Regulation, Internationalization and Performance (GRIP.
    Learning teams' diversity and innovative capacity: the case of gastronomy students.2019Conference paper (Other academic)
    Abstract [en]

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

  • 7.
    Germundsson, Lisa
    et al.
    SLU Partnerskap Alnarp.
    Jönsson, Håkan
    Lund University .
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Davidsson, Paul
    Malmö Högskola.
    Moen, Ann
    Lund University .
    Johansson, Eva
    Sveriges Lantbruksuniversitet.
    FOCUS - Food Knowledge Community Skåne-Blekinge: förstudie 20162016Report (Other academic)
    Abstract [sv]

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

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

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

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

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

  • 8.
    Giacalone, Davide
    et al.
    Danmark.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Kremer, Stefanie
    Nederländerna.
    Bom Frøst, Michael
    Danmark.
    Bredie, Wender L. P.
    Danmark.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Otto, Marie H.
    Danmark.
    Skjoldborg, Signe
    Danmark.
    Lindberg, Ulla
    SP Technical Research Institute of Sweden.
    Risvik, Einar
    Norge.
    Health and quality of life in an aging population – food and beyond2016In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 47, no Part B, p. 166-170Article in journal (Refereed)
    Abstract [en]

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

  • 9.
    Granberg, Albina
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Brante, Göran
    University of Gothenburg.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humaniora.
    Mattsson Sydner, Ylva
    Uppsala University.
    Learning how to cook in Home Economics Education: the role of recipes as learning tools2016In: Childhood in Everyday Life: abstract book, 2016, p. 63-Conference paper (Refereed)
    Abstract [en]

    Introduction

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

    Aim

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

    Methods

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

    Result

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

    Conclusion

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

     

  • 10.
    Granberg, Albina
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Uppsala University.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Mattsson Sydner, Ylva
    Uppsala University.
    Teaching and learning cooking skills in Home Economics: what do teachers for students with mild intellectual disabilities consider important to learn?2017In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 119, no 5, p. 1067-1078Article in journal (Refereed)
    Abstract [en]

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

  • 11.
    Granberg, Albina
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Mattsson Sydner, Ylva
    Uppsala universitet.
    The recipe literacy concept: capturing important aspects of learning how to cook in school2017Conference paper (Other academic)
    Abstract [en]

    Introduction

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

    Aim

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

    Methods

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

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

    Result

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

    Conclusion

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

     

  • 12.
    Jägerstad, Margaretha
    et al.
    Sveriges lantbruksuniversitet.
    Andrén, Anders
    Sveriges lantbruksuniversitet.
    Dimberg, Lena
    Sveriges lantbruksuniversitet.
    Olsson, Viktoria
    Kristianstad University, School of Health and Society.
    Det finns inga färdiga svar2010In: Jordbruk som håller i längden / [ed] Johansson, Birgitta, Stockholm: Formas , 2010, p. 345-349Chapter in book (Other (popular science, discussion, etc.))
  • 13.
    Mikkelsen, B.E.
    et al.
    Danmark.
    Justesen, L.
    Danmark.
    Wendin, Karin
    Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Olsson, Viktoria
    Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Yngve, A.
    Örebro University.
    Scander, H.
    Örebro University.
    Tellström, R.
    Örebro University.
    Junttila, M.
    Finland.
    Mertanen, E.
    Finland.
    Research based educations for future foodscapes: the new NordicFood4Many experience2015In: Opportunities and challenges for food and eating in society: proceedings of the International Conference on Culinary Arts and Sciences, 2015, Vol. 9, p. 56-68Conference paper (Refereed)
  • 14.
    Nyberg, Maria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Sepp, Hanna
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Exploring the meal concept: an interdisciplinary literature overview2015Conference paper (Refereed)
    Abstract [en]

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

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

  • 15.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Pajalic, Zada
    Linnaeus University.
    Örtman, Gerd
    Linnaeus University.
    Andersson, Håkan S.
    Linnaeus University.
    Blücher, Anna
    Linnaeus University.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Eating difficulties, nutrition, meal preferences and experiences among elderly: a literature overview from a Scandinavian context2015In: Journal of Food Research, ISSN 1927-0887, E-ISSN 1927-0895, Vol. 4, no 1, p. 22-37Article, review/survey (Refereed)
    Abstract [en]

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

  • 16.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Aktivt åldrande - individuellt anpassade måltidslösningar för äldres hälsa och livskvalitet: en kunskapssammanställning2014Report (Other academic)
    Abstract [sv]

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

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

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

  • 17.
    Nyberg, Maria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humaniora.
    Örtman, Gerd
    Linnaeus University, Kalmar, Sweden.
    Pajalic, Zada
    Norge.
    Andersson, Håkan S.
    Linnaeus University, Kalmar.
    Blücher, Anna
    Linnaeus University, Kalmar.
    Lindborg, Ann-Louise
    Mälardalen University, Västerås.
    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.
    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.
    The meal as a performance: food and meal practices beyond health and nutrition2018In: Ageing & Society, ISSN 0144-686X, E-ISSN 1469-1779, Vol. 38, no 1, p. 83-107Article in journal (Refereed)
    Abstract [en]

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

  • 18.
    Olsson, Viktoria
    Kristianstad University, School of Health and Society.
    Kött och ägg - plus och minus för båda systemen2010In: Jordbruk som håller i längden / [ed] Johansson, Birgitta, Stockholm: Formas , 2010, p. 327-333Chapter in book (Other (popular science, discussion, etc.))
  • 19.
    Olsson, Viktoria
    Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Local and regional food - perspectives from the South Baltic region of Sweden: history, current state and future trends2015In: Interdisciplinary perspectives on local and regional food in the South Baltic Region / [ed] Anton Petrenko and Bitte Müller-Hansen, Kristianstad: Kristianstad University Press , 2015Chapter in book (Other (popular science, discussion, etc.))
    Abstract [en]

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

  • 20.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Agerhem, Halina
    Ipsos, Sweden.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Örtman, Gerd
    Linnaeus University.
    Pajalic, Zada
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    Svensson, Therése
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Blücher, Anna
    Linnaeus University.
    Andersson, Håkan S.
    Linnaeus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Improved everyday food for home living elderly – perception of protein and energy enrichment2015Conference paper (Other academic)
    Abstract [en]

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

  • 21.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Chaetong, Kwanhathai
    Thailand.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand2019In: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, p. 139-144Conference paper (Refereed)
    Abstract [en]

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

  • 22.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Hessle, Anna
    Sveriges lantbruksuniversitet.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Stenberg, Elin
    Sveriges lantbruksuniversitet.
    Karlsson, Anders H.
    Sveriges lantbruksuniversitet.
    Arvidsson-Segerkvist, Katarina
    Sveriges lantbruksuniversitet.
    Sensory characteristics of meat from steers of various breeds and rearing intensities2019Conference paper (Refereed)
    Abstract [en]

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

  • 23.
    Olsson, Viktoria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Purhagen, Jeanette
    Perten Instruments, Lund.
    Svensson, Therése
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Mayonnaise processed for appealing sensory properties2017In: PROCEEDINGS 10th International Conference on Culinary Arts and Sciences: exploring future foodscapes / [ed] Bent Egberg Mikkelsen, Kwabena Titi Ofei,Tenna Doktor Olsen Tvedebrink, Annette Quinto Romani, Frantisek Sudzina, Köpenhamn, 2017, p. 392-Conference paper (Other academic)
    Abstract [en]

    Introduction

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

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

    Methods

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

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

    Results

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

    Conclusion

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

    References

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

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

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

  • 24.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Health and Society.
    Müller-Hansen, Bitte
    Kristianstad University, School of Health and Society.
    Gerberich, Jonanna
    Kristianstad University, School of Health and Society.
    Olsson, Jonas
    Kristianstad University, School of Health and Society.
    Culinary arts and food sciences: a fresh education at Kristianstad University2011In: Culinary Arts and Sciences VII: Global, National and Local Perspectives / [ed] Hartwell, H.H., Lugosi. P and Edwards, J.S.A., Poole: International Centre for Tourism and Hospitality Research, Bournemouth University , 2011, p. 321-322Conference paper (Other academic)
  • 25.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Pajalic, Zada
    Linnaeus University.
    Örtman, Gerd
    Linnaeus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE. Kristianstad University, Research Platform for Collaboration for Health.
    Blücher, Anna
    Linnaeus University.
    Andersson, Håkan
    Linnaeus University.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Designing meals for elderly with eating difficulties: a cooperative approach2015Conference paper (Other academic)
    Abstract [en]

    Remaining independent in respect to eating is highly valued among elderly. By integrating various dimensions of the meal, including nutritional and sensory aspects, in the development of functional eating aids, the possibility of a healthy and independent living among elderly increases.

  • 26.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Pajalic, Zada
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    Örtman, Gerd
    Linneaus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Blücher, Anna
    Linneaus University.
    Andersson, Håkan
    Linneaus University.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Designing meals for elderly with eating difficulties: a cooperative approach2014Conference paper (Refereed)
  • 27.
    Olsson, Viktoria
    et al.
    Sveriges lantbruksuniversitet.
    Skog, Kerstin
    Lunds universitet.
    Lundström, Kerstin
    Sveriges lantbruksuniversitet.
    Jägerstad, Margaretha
    Sveriges lantbruksuniversitet.
    Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations2005In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 16, no 2, p. 91-101Article in journal (Refereed)
    Abstract [en]

    A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n = 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN- allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to 1982 ng/month. However, using lower frying temperatures and meat from pigs carrying the RN- allele can further reduce the intake. From the photographs, most of the respondents chose fried chops from the non-carrier, which would result in an average contribution to the monthly HCA intake of 359 +/- 402 ng (mean SD) compared to 35 +/- 60 ng/month for consumers who preferred the RN(-)Irn(+), chops. More than 20 times the amount of mutagenic HCAs was formed when frying chops of the non-carrier of the RN- allele at an initial pan temperature of 200 degreesC instead of 160 degreesC; 4.13 compared to 0.18 ng/g cooked meat. (C) 2004 Elsevier Ltd. All rights reserved.

  • 28.
    Olsson, Viktoria
    et al.
    Sveriges lantbruksuniversitet.
    Solyakov, Alexey
    Skog, Kerstin
    Lundström, Kerstin
    Jägerstad, Margaretha
    Natural variations of precursors in pig meat affect the yield of heterocyclic amines: effects of RN genotype, feeding regime, and sex2002In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 50, no 10, p. 2962-2969Article in journal (Refereed)
    Abstract [en]

    Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN(-) allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMeIQx, MeIQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The RN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RN(-) allele showed levels four times as high as those of noncarriers (75.3 +/- 2.6 compared with 17.2 +/- 2.4 micromol/g meat, least-squares means +/- SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RN(-) allele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.

  • 29.
    Olsson, Viktoria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    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.
    En fungerande måltid – innovation mot undernäring: inventering av kvalitetsindex gällande äldres mat- och måltidssituation2017Report (Other academic)
  • 30.
    Olsson, Viktoria
    et al.
    Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Østergaard Brandt, Sarah
    University College Zealand.
    The quality of local and regional food2015In: Interdisciplinary perspectives on local and regional food in the South Baltic Region / [ed] Anton Petrenko and Bitte Müller-Hansen, Kristianstad: Kristianstad University Press , 2015, p. 71-83Chapter in book (Other (popular science, discussion, etc.))
    Abstract [en]

    It is no simple task to define food quality and depending on whether you ask a scientist or a consumer you could end up with two very different definitions. In the following chapter we will provide a definition and explanation of food quality in the context of local and regional food. The quality concept is divided in production quality, the way the food has been produced, and product quality, the quality of the produce itself. Most effort will be put on the latter, based on an illustration of four important product quality traits. Last, a short account for how consumers perceive the quality of local and regional food and their very varying reasons for purchasing it or not.

  • 31.
    Rosander, Ulla
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Rumpunen, Kimmo
    Sveriges lantbruksuniversitet, SLU.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Sepp, Hanna
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Rosander, Pia
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Could a smoothie, rich in nutrients and bioactive substances, improve school performance?2015In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, no Suppl. 1, p. 212-, article id 149/1319Article in journal (Refereed)
    Abstract [en]

    Introduction: Fruits and vegetables contain vitamins, minerals and other bioactive substances, which are important for intellectual performance. In a previous study it was shown that approximately two third of the pupils were hungry the last lesson before lunch. The average fruit and vegetable intake at lunch was much lower than the recommendations.

    Objectives: The purpose of this pilot study was to investigate effect on attention and school performance of a vegetable smoothie, rich in berries, fruits and vegetables, served at the mid-morning brake.

    Method / Design: In total 250 Swedish children aged 10-12 years participated. The study was designed as a cross-over trial with two study periods of ten schooldays. The children were randomly divided into two groups and were administered either an active smoothie (smoothie 1; group A) or a fruit-based placebo with the same energy content (smoothie 2; group B). Both smoothies were designed to provide 5% of the daily energy. After a three week wash-out period, group A was administered smoothie 2 and group B, smoothie 1. Statistical tests were performed using SPSS package, version 22.0, using Independent-Samples T test. Analysis included processing speed (PTO), concentration performance (CP) and percentages of error (Ep) as assessed by the D2-test

    Results: Preliminary analyses indicate that PTO and CP increased during the intervention period, whilst Ep decreased, for both groups. The effect was stronger in the group drinking the active smoothie, than in the group drinking the placebo. The effect might partly be caused by the addition of water and energy

    Conclusions: Attention, and thereby also school performance, may be improved by mid-morning consumption of a smoothie containing water, energy and preferably nutrients and other bioactive substances.

  • 32.
    Rosander, Ulla
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Rumpunen, Kimmo
    Sveriges lantbruksuniversitet, SLU.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Sepp, Hanna
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Rosander, Pia
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Food'n fruit - promoting healthier eating at school: could a smoothie, rich in nutrients and bioactive substances, improve school performance?2015Conference paper (Refereed)
    Abstract [en]

    Effect on attention of a vegetable smoothie, rich in berries, fruits

    and vegetables, served at the school mid-morning brake. Viktoria

    Ohlsson. Kristianstad University

    Purpose:

    The purpose of this pilot study was to investigate effect on

    attention of a vegetable smoothie, rich in berries, fruits and

    vegetables, served at the mid-morning brake. The smoothie was

    designed to provide only 5% of the daily energy. The effect was

    assessed by the D2-test of attention.

    Participants and setting:

    Pupils, aged 10 to 12 years, from twelve school classes in southern

    Sweden, were invited to participate in the study. In total 250

    children participated. Children suffering from serious food allergies

    or food intolerance were excluded from the study.

    Data collection:

    The study was designed as a cross-over trial with two study

    periods of ten schooldays. The children were randomly divided

    into two groups and were administered either an active smoothie

    (smoothie 1; group A) or a fruit-based placebo with the same

    energy content (smoothie 2; group B). After a three week washout

    period, group A was administered smoothie 2 and group B,

    smoothie 1.

    Prior to the study, all children answered a questionnaire about their

    consumption of fruit, berries and vegetables, physical activity habit

    and and their perceived hunger during the school day. Age, height

    and weight was also recorded.

    Data analysis:

    Analysis of the data focused on concentration performance as

    assessed by the D2-test.

  • 33.
    Rosander, Ulla
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Rumpunen, Kimmo
    Swedish University of Agricultural Sciences.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Åström, Mikael
    StatCons.
    Rosander, Pia
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Forskningsmiljön ForFame.
    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. Technical Research Institute of Sweden.
    Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children's performance in school2016In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 60, no 1, article id Poster presentation no. P307Article in journal (Other academic)
    Abstract [en]

    Background and aims: In many countries, the consumption of fruit, berries, and vegetables is about half the recommended. Berries contain bioactive compounds that may affect cognitive functions. School children are often hungry and thirsty during the lectures before lunch and this affects performance. Could a berry-smoothie decrease thirst and hunger, and thereby affect school performance? The aim was to investigate if a cross-over design can be used to study the effects of a smoothie on performance in a school setting.

    Methods: Methodological challenges included developing an appetizing berry-smoothie and choosing a suitable experimental design that could be adapted to school conditions.

    In the pilot study, 236 Swedish children aged 10–12 years participated in a cross-over design and were administered either a berry-smoothie or a fruit-based placebo after the midmorning break. Both beverages provided 5% of the daily energy intake. Performance was assessed using the d2 Test of Attention measuring attention span and concentration. Statistical analyses were performed using the Wilcoxon signed rank test in StatXact v 10.3.

    Results: The consumption of both the smoothie and the placebo increased the attention span and concentration significantly.

    Conclusion: The children's performance in the d2 Test of Attention was positively affected by beverage consumption. The effect was attributed to the supplementation of water and energy. In this design, the study did not permit any conclusive results regarding the effect of bioactive compounds on performance. In a coming study, a third group, receiving no beverage, should be included aiming to identify the cause of the effect.

  • 34.
    Rumpunen, Kimmo
    et al.
    Sveriges lantbruksuniversitet.
    Rosander, Ulla
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Sepp, Hanna
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Annika, Nilsson
    Kiviks musteri.
    Olsson, Torben
    Kristianstad University.
    Rosander, Pia
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Smoothie kan förbättra uppmärksamheten hos skolbarn!2015Report (Other (popular science, discussion, etc.))
  • 35.
    Sommarlund, Petra
    et al.
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Mätteknik.
    Wendin, Karin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience, Flavour.
    Andersson, Albin
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Energi och Bioekonomi.
    Petersson, Niclas
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Mätteknik.
    Borgenstierna, Catharina
    Bestic AB.
    Westerlund, Hanna
    Bestic AB.
    Ruben, Katarina
    Temabo, Ribbingsbacke Äldreboende.
    Nygren, Mats
    Förenade Care, Soltorps Äldreboende.
    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).
    En fungerande måltid – innovation mot undernäring: slutrapport - utmaningsdriven innovation steg 1, initiering, hösten 20162016Report (Other academic)
    Abstract [sv]

    Det övergripande syftet med projektet "En fungerande måltid - innovation mot undernäring" är att förebygga undernäring bland äldre genom ett holistiskt grepp av måltidssituationen. Fokus är att utveckla en mätmetod för att identifiera risker för fel- och undernäring på verksamhets- samt individnivå, samt att rekommendera åtgärder som minimerar riskerna. Visionen är ett samhälle där måltidssituationens alla beståndsdelar är så välfungerande att undernäring inte längre är ett problem inom omsorg och sjukvård. Runt detta har byggts tjänster och produkter som skapat tillväxt i Sverige. Det finns en stor potential för detta.

    I initieringsprojektet har fokus legat på måltidssituationen på äldreboenden (särskilt boende). Projektet har arbetat tillsammans med två demensboenden samt genomfört två tvärfunktionella workshops, för att skapa förståelse för måltidssituationen, vilka problem som finns, hur de skulle kunna mätas och åtgärdas samt vilka aktiviteter som sker på boendet i relation till måltidssituationen.

    Risken för undernäring är allra högst bland äldre som bor i ordinärt boende, dvs hemma i sin egen bostad med eller utan hemtjänst. Därmed ämnar projektet i steg 2 inkludera denna boendeform parallellt med särskilt boende och utveckla stöd både för den äldre själv, hens anhöriga samt hemtjänstpersonal och omsorgspersonal på boendet. Den rekommenderade lösningen är ett digitalt verktyg för äldre, anhöriga och personal att logga och följa verksamhetens kvalitet i måltidssituation samt individens näringsstatus och som också ger åtgärder för ökad kvalitet och förbättrad näringsstatus.

    Projektet har letts från SP Sveriges Tekniska Forskningsinstitut, enheten Mätteknik, och haft deltagare från Bestic AB, Högskolan Kristianstad, SP Food and BioScience, SP Service Labs samt två stycken boenden i privat drift; Soltorp från Förenade Care och Ribbingsbacke från Temabo. Både Soltorp och Ribbingsbacke har 32 demensplatser. Soltorp har utöver detta en korttidsavdelning med 9 platser och Ribbingsbacke har en somatisk avdelning med 16 platser. För att driva projektet framåt planeras inkludering av hemtjänstverksamhet, kommunal omsorg, tillagningskök samt tillverkare av lösningar för hur måltidssituationen kan förbättras inklusive personalutbildning. Synergieffekter med nätverket Måltid Sverige som verkar för den offentliga måltiden förväntas i att spridas kunskap i samhället om måltidens viktiga roll i relation till vår hälsostatus.

  • 36.
    Stenberg, Elin
    et al.
    Sveriges lantbruksuniversitet.
    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.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Karlsson, Anders H.
    Sveriges lantbruksuniversitet.
    How four typical Swedish production systems for lambs affect sensory attributes of the meat2018In: 26th NJF Congress: agriculture for the Next 100 Years, 2018Conference paper (Other academic)
  • 37.
    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.

  • 38.
    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.

  • 39.
    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.

  • 40.
    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!

  • 41.
    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.

  • 42.
    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.

  • 43.
    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.

  • 44.
    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)
  • 45.
    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.))
  • 46.
    Wirtén, Håkan
    et al.
    Världsnaturfonden WWF.
    Jonsson, Helena
    Lantbrukarnas Riksförbund LRF.
    Carlberg, Jonas
    LRF Mjölk.
    Jacobsson, Dan
    Färskvaror ICA Sverige.
    Rydén, Harald
    Fazer Food Services.
    Ungerth, Louise
    Konsumentföreningen Stockholm.
    Ståhle, Gunnela
    Vi Konsumenter.
    Sundberg, Cecilia
    Sveriges Lantbruksuniversitet.
    Strid, Ingrid
    Sveriges Lantbruksuniversitet.
    Björklund, Johanna
    Örebro Universitet.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Kruhsberg, Mikael
    Macklean Strategiutveckling.
    Sverige behöver en ny nationell matstrategi2014In: Göteborgs-PostenArticle in journal (Other (popular science, discussion, etc.))
1 - 46 of 46
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