Introduction

We are reworking the early modern medicine with focus on products, today known as Swedish Bitters or similar names, and historically as “Elixir amarum Hiaernei”. The history of the recipe dates back at least to mid-18^th century. It was probably one of the Hiaerne-brothers, Ulrik Leonhard (1712-1758) or Christian Henric (1709-1794), who invented this universal medication. From a number of Linnaeus sources from later 18^th century it is well known that odor, flavor and taste were used to assess pharmacological potential of medicinal herbals.

The purpose of this study was to assess ingredients of “Elixir amarum Hiaernei” from a sensory perspective.      

Methods

The ingredients in “Elixir amarum Hiaernei” according to the 18th century recipes: agarikon, aloe, gentian, myrrh, rhubarb, saffron, Theriac Andromachalis, zedoary together with alcohol and sugar.

These ingredients were assessed by a trained sensory panel using a slightly modified version of the Flavor Profile Method®. Each ingredient was evaluated with respect to odor, taste and flavor.

Results

All ingredients were intense in taste, flavor and odor. The ingredients could be described due to its sensory characteristics, in which they differed largely. However, they had in common that they were high in bitterness.

Discussion

The ingredients of this historic medication had intense tastes, flavors and odors in line with historical sources. It points for example out that the senses, especially olfaction, was of high importance for the apothecary during the 18th century. In order to find the right blend of ingredients the sensory profiles were of highest importance, both ingredients and blended medication were valuated due to this by physicians as well as patients. Sensory evaluation was also of major importance in the quality assessment of medical herbals by the early modern apothecary.

Sensory profiles of the medical ingredients will be presented at the Eurosense symposium.

Early modern medicine was much more dependent on the senses than its contemporary counterpart. Although acomprehensive medical theory existed that assigned great value to taste and odor of medicaments, historicaldescriptions of taste and odor appears imprecise and inconsistent to modern eyes. How did historical actors move from subjective experience of taste and odor to culturally stable agreements that facilitated communication about the sensory properties of medicaments?This paper addresses this question, not by investigating texts, but by going straight to the sensory impression, which certain substances convey.The aim is not to overwrite or rectify historical descriptions but to investigate whether modern methodologies for sensory assessment can be enlisted to understand the past. We draw on history of science for framing and research questions, pharmaceutical science for knowledge of pharmaceuticals and preparations,and food and meal science for assaying proceduresand protocols. We show that sensory evaluation can yield precise descriptions that would not have been alien to early modern medicine makers. However,there are problems with translating descriptions of taste between different historical contexts. By comparing contemporary descriptions of sensations with eighteenth-century ones, the article discusses how sensory descriptions are highly dependentoncontext, and subject to historicalchange.

The study will provide a sauce based on dehydrated baobabpulp. Baobab is a tree mostly grown in Africa of which the pulp, kernels, leaves and bark can be used for food applications or as herbal medication. The fruit has a high nutritional value of both macronutrients and micronutrients. During the study, dried pulp extracted from the baobab fruit was used as an emulsifier and flavoring of a sauce adapted for a vegan oats/kelpburger. In order to investigate which flavor the consumers prefer and to determine the taste of the end product, an acceptance test is carried out in a grocery store. A semi-trained panel was used to perform a descriptive test with oats/kelpburger and baobab emulsion. The sensory profile of the oat/kelpburger were developed from a previous project av Aventure AB. The descriptive test examined how the baobabsauce taste, pH and viscosity of affect the sensory profile of oats/kelpburger. The studies show that consumers prefer a sauce based on an emulsion with a lower viscosity and do not like a neutral baobabsauce. Upon swallowing, the level of liking of texture decreases and this may be due to insoluble particles in the baobabpulp. The different flavorings of the emulsions affected the oat/kelpburger's sensory profile differently, the Sudanese emulsion masked the taste and aroma of kelp while the neutral emulsion increased the intensity of the burnt taste and aroma of the oat/kelpburger.

Purpose – This paper aims to unveil how sustainability is integrated into the courses/programmes ofhigher education institutions. The research question addressed is: how do academics representing differentdisciplines cooperate and engage in the work of integrating sustainability into their teaching programmes.Design/methodology/approach – This paper draws upon the notions of practise variation andinstitutional work from institutional theory and empirically focusses on the case of Kristianstad University(Sweden). This case is based on an autoethnographic approach and illustrates the experiences shared by sixcolleagues, representing different disciplines, engaged in implementing sustainability in their courses/programmes.Findings – The findings highlight how academics representing different disciplines, with specific traditionsand characteristics, face the sustainability challenge. Despite being bound by similar sustainable developmentgoals, differences across disciplines need to be acknowledged and used as an asset if trans-disciplinarity is theultimate goal.Research limitations/implications – Although the intrinsic motivation of individuals to work withsustainability might be a strong driver, the implementation of sustainability within courses/programmes andacross disciplines requires joint efforts and collective institutional work.Practical implications – By highlighting how academics engage in the work of integratingsustainability, this study emphasizes that managers of higher education institutions need to account for thetime and additional resources needed to ensure that academics effectively cope with sustainability. Intrinsicmotivation may not last if organizational structures and leadership are not supportive on a practical level andin the long run.

En tidigare publicerad artikel i Nutritionsfakta har visat på hälso- och hållbarhetsfördelar med att äta insekter. Finns det då några hälsorisker med att äta insekter? När det gäller kemiska risker är dessa små, förutsatt att producenten har kontroll på fodrets tungmetallinnehåll. Bakterier och andra mikroorganismer behöver kontrolleras noga, men inga tydliga risker finns här heller. Personer med skaldjursallergier bör dock vara försiktiga med insekter. Generellt motsvarar riskerna de som gäller för andra animaliska livsmedel, och samma typ av kontrollprogram bör finnas. Dock behövs mer forskning inom området. Kött från nöt, svin och fjäderfä har studerats under lång tid; det är dags att låta forskningen kring insekter som mat börja ta igen det försprånget.

Background: Age-related decline in the senses is well-known, with a decline in the sensitivity of all senses having been observed. Decline in the senses can be connected to different neurological disorders and cognitive function and may even be a possible predictor of death. 

Aim: The aim of this narrative review was to find and explore recent literature on the covariation between age-related decline in the different senses and co-existing effects on cognitive ability and quality of life. 

Results and Discussion: Six themes could be identified, these were: “Decline due to normal ageing?”, “Technical aids and solutions”, “Wellbeing”, “Memory training”, “Verbal exercises” and “Sensory training”. Large differences between the different senses were obtained. However, the senses showed similar patterns in the different themes. 

Conclusion: It could be concluded that there are many similarities concerning the connections between the decline in individual senses and cognition and memory. Measurements of wellbeing and quality of life are common in the evaluation of the senses, and all types of decline have an impact on activities in daily life.  

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.

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

Food appearance is an important determinant for expected and actual liking, but some food is not even availablefor purchase due to visual imperfections. In two studies conducted with 130 participants in Sweden, we measuredconsumers’ expected and actual liking for different apples with three types of visual imperfection (color,shape and damage). We investigated the effects of apples’ visual characteristics on expected liking and whetheror not this relationship is mediated by emotions and attitudes. Secondly, we investigated how actual likingdiffered between the groups of apples, and how it differed from expected liking. Results indicated that attitudesare the strongest mediator between visual characteristics of apples and expected liking. Moreover, participantsindicated higher expected liking for color and shape imperfections relative to damaged apples. Results from thesecond study indicated a significant difference between expected and actual liking, and less variability in actualliking between the apple groups relative to the variability in expected liking.It can be concluded that the visual characteristics of apples influence both expected and actual liking, thepractical implication for retailers being a need to carefully distinguish between the different types of visual suboptimalityand to keep the products that have a higher chance to be chosen (sub-optimal in shape and colour).Thus, these results generate a clearer understanding of visual sub-optimality, and can be incorporated in strategiesfor reducing food waste in stores.

In order to promote an efficient use of energy for lighting, while putting the user'sperception and light comfort in focus, this project has developed methods and tools tocommunicate light and lighting. To ensure that light environments are designed from auser perspective, existing definitions of light quality, which are mainly based ontechnical terms, have been supplemented with concepts and definitions of visual andemotional character of light. The lighting industry and professional purchasers havebeen involved in all phases of the project in order to develop methods and tools that arewell-grounded and applicable by different actors involved in the process from lightplanning to the implementation of lighting environments.Lighting accounts for a significant part of the total energy use in buildings, about 20per cent for households and 40 per cent for premises. The energy saving potential isthus high. Moreover, Europe is facing a shift towards more energy efficient lighting as aresult of both regulations and technology development. Still, Swedish consumers tendto prefer incandescent light, as it is perceived to provide better comfort compared tomodern light sources. Therefore, in order to motivate property owners and consumersto convert to more energy-efficient products, it is necessary to focus more on the visualand emotional qualities of light. Today, however, knowledge, concepts and tools tocommunicate and measure visual light quality are lacking. This challenge has been themotivation and starting point for the development of methods for assessing objectiveand subjective light qualities for light sources, luminaires and light environmentswithin this project and to translate the results into tools targeting the industry.The project has developed a draft communication tool based on the human perceptionof light quality. The tool aims to constitute a neutral communication point and tosupports both the lighting industry and professional purchaser, and thus also the enduser. By reducing misunderstandings and increasing the consensus between actors indifferent parts of the process from light planning to implementation, the tool isexpected to promote light environments that are both energy-efficient and provideattractive perception and comfort.

The aim of the research presented is to support the implementation of light environments that cater both energy efficiency and well-being by providing tools that support communication about perceived lighting quality between professionals in lighting design and procurement.

Current standards for light environments are based on technical requirements, e.g. luminance, uniformity, and illuminance, and do not necessarily describe all parts of the light experience to ensure visual comfort from a user perspective. Including experience-related requirements would most likely yield better lighting comfort. To do that, new methods for specifying and measuring the user experience are needed. This paper describes a pilot study exploring a new method to analytically assess perceived lighting properties by using a trained human panel and thus make human assessments more objective. The methodology is built on established sensory methods, where the human senses are used in product assessments, traditionally applied within e.g. the food, packaging, and car industries. An analytical panel comprising eight persons fulfilling specific selection criteria were recruited and trained to assess lighting products in a multi-sensory laboratory. The results show that the panelists were able to assess lighting by distinguishing between attributes and products. Significant differences were identified between the different luminaires, both in terms of sensory and physical properties, e.g. read ability and glare. Conclusively, analytical sensory methods can be applied to lighting to assess luminaires in a non-subjective way. Physical and sensory attributes do not, however, always co-vary, which shows that data from physical and sensory measuring methods provide complementary information about light quality. This knowledge may in turn be applied in tools supporting the communication between different professions in lighting design and procurement to promote light environments that are both energy efficient and desirable from an end-user perspective.

Are you ready to eat with your fingers? While norms and table manners require the use of cutlery for eating, a part of the consumer population is excluded from this system. With the ageing of the population, the older generation is becoming an increasingly important part of the world's population. It is time to feed them properly. While people over 65 years old are mostly able to use cutlery, not all of them are. Indeed, some people have physical difficulties in handling knives, forks, spoons, and glasses. These problems are mainly motor related and result from a lack of muscle control. The look of others can be difficult for those who do not follow the norm and are forced to eat without cutlery. This leads to social withdrawal and discomfort for many of the people concerned. Fortunately, mentalities can change and it is the role of food professionals to participate in this change. Eating with the fingers can be accepted if the food is easy to handle and not messy. These are the challenges and the ambition of this project. It is not up to the people to adapt but to the food, by being adequate in terms of handling but also in terms of nutritional intake, which must be rich in proteins for this population.

Êtes-vous prêts à manger avec les mains ? Alors que les normes et les manières à table imposent l’utilisation des couverts pour manger, une partie des consommateurs est exclue de ce système. Avec le vieillissement de la population, les personnes âgées occupent une part de plus en plus importante dans le monde. Il est temps de les nourrir de façon adaptée. Si la génération des plus de 65 ans arrive majoritairement à utiliser des couverts, ce n’est pas le cas de toutes les personnes appartenant à cette catégorie. En effet, certains font face à des difficultés physiques les empêchant de manipuler couteaux, fourchettes, cuillères, et verres. Ces problèmes sont principalement moteurs et correspondent à un manque de contrôle de ses muscles. Le regard des autres peut être lourd pour ceux qui ne suivent pas la norme et sont obligés de manger sans couverts. Cela entraîne un retrait social et un mal-être pour une grande partie des personnes concernées. Heureusement, les mentalités peuvent évoluer et il est du rôle des professionnels de l’alimentation de participer à ce changement. Manger avec les mains peut être accepté si la nourriture est facile à prendre en main et non salissante. C’est ici que reposent les enjeux et l’ambition de ce projet. Ce n’est pas aux personnes de s’adapter mais aux aliments, en étant adéquat au niveau de la prise en main mais aussi au niveau de l’apport nutritionnel qui doit être riche en protéines pour cette population.

The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, accident, or aging individuals may experience difficulties in this process. These difficulties often lead to dysphagia which is strongly associated with malnutrition.  Thus, it is of importance to find solutions and strategies that can facilitate intake of food. 

It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge of how subsequent food intake is impacted is low. The aim of this study is to clarify whether sour and/or carbonated foods and drinks have a subsequent impact on swallowing function. 

Twelve healthy participants evaluated eleven different foods and drinks due to their ability to increase saliva production and make swallowing of a subsequent food easier. 

As expected, results showed that sourness and carbonation had a positive impact on saliva secretion and swallowing. No correlation was found between pH / sourness and ease of swallowing these foods. It could be concluded that some sour foods, in this study exemplified by cherry tomatoes, natural yoghurt, and in particular citrus juice made it easier to swallow a neutral cracker after ingestion of these sour products. The results may be used to increase food intake among dysphagia patients.

The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, injury, or aging, individuals may experience difficulties in this process. These difficulties often lead to dysphagia, which is associated with malnutrition. Thus, it is of importance to find solutions and strategies to enable food intake. It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge regarding how subsequent food intake is impacted is lacking. The aim of this study was to clarify whether sour and/or carbonated foods and drinks had subsequent impacts on swallowing function. Twelve healthy participants evaluated eleven foods and drinks in terms of their ability to increase saliva production and ease the swallowing of subsequent food. Results showed that sourness and carbonation had positive impacts on saliva secretion and swallowing. No correlation was found between the pH/sourness of the foods and the ease of swallowing them. It was concluded that the ingestion of cherry tomatoes, natural yoghurt, and, in particular, citrus juice made swallowing of a neutral cracker easier. These results may be used to increase food intake among dysphagia patients.

Obesity is one of the principal human health problems and one of the main treatments against it is the inhibition of pancreatic lipase, the main responsible enzyme of lipid digestion. For that purpose, previous studies have tested several phenolic compounds against lipase, without considering their aggregation behavior in aqueous solutions. Because of this, the present study focuses on understanding how the solubility and the presence of particles affect the IC50 value of the interaction between lipase and phenolic compounds present in beverages like fruit juices and teas. Therefore, the inhibitory capacity against pancreatic lipase and the aggregate formation of 9 phenolic compounds (quercetin, rutin, myricetin, catechin, epigallocatechin gallate, cyanidin, caffeic acid, chlorogenic acid, and vanillic acid) were analyzed. The results obtained together with the solubility data from literature were treated by principal component analysis and indicate that the IC50 value does not correlate with the solubility or aggregate formation of the phenolic compounds. However, the IC50 values of phenolic compounds which aggregate during the assay conditions have low reproducibility. This study shows that the aggregate formation of phenolic compounds plays an important role during in vitro assays for pancreatic lipase inhibition and should be considered in future experiments as it can lead to false positive results. In terms of particle formation, the flavonoids investigated in this study are more prone to aggregation compared to the phenolic acids.

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

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.

Undernäring är en dold epidemi. Trots att det är ett stort folkhälsoproblem talar nästan ingen om den. Men det finns i hemmen, på sjukhus och på äldreboenden. En ny rapport, som har kartlagt dess omfattning, visar att uppskattningsvis 400 000 svenskar befinner sig i riskzonen.

What, then, do we need to know about our students to better provide for more equitable outcomes? Who will succeed depend on many factors, and student personality traits is one factor less discussed in the engagement and First year experience literature. The aim of this study is to add to the teaching in higher education discussion by exploring how student differ regarding personality traits profile (IPIP-NEO-PI test; Goldberg, 1999), approaches to learning (R-SPQ-2F test; Biggs, Kember & Leung, 2001), and preference for teaching and learning activites and assessment modes. The on-line survey study was carried out in a small, teaching intensive Swedish university on students in a Business (n=144) and Pre-school teacher education program (n=179). Findings were that there seem to be systematic differences between the types of modes preferred, and also significant differences between the two majors regarding learning approach, motive and strategy. Findings are discussed in relation to Jarvis’ (2010) model of learning and disjuncture, Biesta’s (2005) discussion on educational relationships and risk, and Trowler’s (2008) concept of teaching and learning regimes (TLRs). There are two clear risks that teachers and curriculum developers face. First, teachers who are new or come from a different TLR may face the risk of alienating students and exposing them to extreme anxiety if using TLAs and assessment modes students are uncomfortable with and unused to. Second, teachers and curriculum developers run the risk of not challenging students enough, thus depriving them of valuable learning experiences.

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.  

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

In Swedish schools, the subject Home Economics (HE) is the formal setting for teaching and learning about food and how to cook. All students are obliged to learn HE, but in schools for students with mild intellectual disabilities (ID) students are offered four times as much teaching in the subject than students in regular schools. However, this learning context is underexplored. This thesis aims to create an understanding of what cooking in HE is by studying the teaching content in regard to HE cooking practices for students with mild ID through a sociocultural standpoint. Accompanying observations and qualitative semi-structured interviews were used for data collection. The observations included 16 lessons in HE in schools for students with mild ID. The interviews were conducted with 22 qualified and experienced HE teachers. Field notes from the observations and transcripts from the interviews were analyzed using a thematic analysis. A sociocultural perspective, along with the concept of cuisine, constituted the theoretical framework. The findings reveal that the teaching of cooking in HE is focused on one particular artifact, the recipe. This causes difficulties for the students concerning skills related to the design, purport and arithmetic of the recipe. The prominent role of the recipe in cooking in HE was hence captured in a novel concept, recipe literacy. The teachers also reported using a task-centered approach to teaching certain techniques and methods, such as frying, kneading and simmering. The cuisine that is represented in the data from the observations and interviews is framed within baking, primarily sweet baking. The focus on sweet baking and the students’ various difficulties when using recipes limited the possibilities for students to learn how to cook proper meals for everyday life. Thereby, a conscious choice of dishes and attention to didactics is necessary to improve the validity of the subject. By overcoming such obstacles, opportunities can therefore be created for students with mild ID to learn how to cook.

Meals in Swedish preschools has undergone change between 2005 and 2020 regarding meals as important pedagogical tools. Due to new guidelines for conducting preschool meals presented by the Swedish Food Agency an increased focus has been placed on pedagogy during the meals to help develop the minds of young children. Previous research has shown that preschool staff had little to no education on food and meal or how to conduct pedagogical meals. To understand how the preschool staff, perceive the pedagogical meal and how it has changed over time, a convergent mixed method with a survey and interviews was used. The results showed that the staff does not have formal education on food, meal and how to conduct pedagogical meals, but instead rely on peer learning. They perceive themselves as role models in forming a positive relationship with the social and nutritional aspects of food and meal. While their job has many positive aspects, they face challenges with stress and increasing child groups. As the role of preschool staff has changed, from making sure children eat, to socially participating in the meal, the guidelines have changed alongside the role. 

Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group.

The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.

Although originally developed for fat globule disruption in dairy applications, high-pressure homogenizers are extensively used in other food processing applications. Two newer applications are in forming nanoemulsion for delivering supplemented nutrients and as a preservation technique, both using higher pressures than traditional applications. This has raised concern that friction heat created in the homogenizer causes thermal degradation to temperature sensitive molecules such as nutrients. This contribution uses a numerical model to give insight into temperature profiles for drops in a homogenizer valve and investigates when homogenization at elevated pressures is expected to cause thermal degradation. A fast method for estimating the extent of degradation for a given application is also proposed. It is concluded that no thermal degradation is expected inside the valve, almost regardless of operating conditions, due to the short residence time. Provided that cooling is applied after the homogenizer, degradation downstream of the valve can also be avoided.

Allt mer av det vi stoppar i oss har vid något tillfälle befunnit sig i fabrikernas rostfria ståltankar, transporterats på löpande band, behandlats med kemiskt framtagna tillsatser och förpackats i färgglada förpackningar. Istället för gladlynta kockar eller känsliga mathantverkare är det idag kemister, ingenjörer och industriarbetare som designar, tillverkar och monterar vår mat.

Men många som köper den industriellt producerade maten är samtidigt oroliga och känner dåligt samvete. Och många högröstade kritiker menar att industrimaten är näringsfattig, miljöfarlig, bedräglig – eller rentav giftig. Finns det fog för denna kritik?

Det ängsliga matsamhället tittar närmare på den industriella matproduktionen och drar slutsatsen att industrimat inte alls är så farlig som många tror. Kritiken bygger snarare på att den storskaliga industriella matproduktionen har hamnat på kollisionskurs med en samling vanliga värderingar, som exempelvis uppfattningen att det som producerats utan mänsklig inblandning alltid är bättre (biofili) eller att den traditionella maten automatiskt är bättre bara i egenskap av sin historia (mat-konservatism). Att kritisera färdigmat och pulversås har dessutom blivit ett sätt att markera sin egen moraliska förträfflighet och klasstillhörighet. Vi ser också att motståndet har blivit en kraftfull och samlande symbol för sådant många debattörer vänder sig emot – d­et är egentligen inte ett motstånd mot en viss sorts mat så mycket som mot teknokrati, liberalism, marknadsekonomi och rationalism.

Emulsion formation by homogenization is commonly used in food production and research to increase product stability and to design colloidal structures. High-energy methods such as high-pressure homogenizers and rotor-stator mixers are the two most common techniques. However, to what extent does the research community understand the emulsion formation taking place in these devices? This contribution attempts to answer this question through critically reviewing the scientific literature, starting with the hydrodynamics of homogenizers and continuing by reviewing drop breakup and coalescence. It is concluded that although research in this field has been ongoing for a century and has provided a substantial amount of empirical correlations and scaling laws, the fundamental understanding is still limited, especially in the case of emulsions with a high-volume fraction of the disperse phase, as seen in many food applications. These limitations in the current understanding are also used to provide future perspectives and suggest directions for further investigation.

Coalescence during emulsification has a significant effect on the outcome of the process, especially for the high volume fractions of disperse phase common in food and pharmaceutical processing. Controlling emulsification requires that the extent of coalescence during different conditions can be quantified. The step-down technique is the most commonly used method for measuring coalescence frequency during emulsification. However, the validity of the method has been questioned. No in-depth theoretical validation or best practice guidelines have been provided for the step-down technique, or for any of the suggested alternative methods. This contribution derives error estimates for three non-idealities present in every step-down experiment: i) limited sampling rate, ii) non-instantaneous step-down and iii) residual fragmentation after the step. It is concluded that all three factors give rise to systematic errors in estimating coalescence rate. However, by carefully choosing experimental settings, the errors can be kept small. The method, thus, remains suitable for many conditions. Best practice guidelines for applying the method are given, both generally, and more specifically for stirred tank oil-in-water emulsification.

High-pressure valve homogenization is a standard technique for nanoemulsion formation in low-viscosity formulations. It is applied extensively in industrial applications and in academic research. This chapter summarizes the scientific-based knowledge in terms of principal mechanisms of operation and practical applicability of the methodology. It is concluded that high-pressure valve homogenization has many advantages in producing nanoemulsions; the technique is mature and allows for continuous production and for production in various scales. However, the technique also has limitations. The thermodynamic efficiency is low, giving rise to high energy cost, and a substantial temperature rises in the product. The high pressures required for nanoemulsion formation have also been reported to cause overprocessing, which results in an additional limitation.

Most experimental and numerical investigations of high-pressure homogenizers assume that the valve is fed with a constant flowrate. However, technical homogenizers use piston pumps with either 3 or 5 pistons (production- and pilot-scale machines) or a single piston (laboratory-scale machines). This results in flow pulsation. It is still unknown to what extent this influences valve hydrodynamics. Moreover, it is unknown if the difference in the number of pistons has implications for scale-up. This study uses a piston pump model and CFD simulations to elaborate on these questions. It is concluded that the constant flow assumption is justifiable for homogenizers using piston pumps with 3 or 5 pistons (pilot-and production-scale), but that homogenizers run with a single piston (i.e. laboratory-scale machines) will obtain a substantially different flow field. Most notably, the jet extending from the single-piston homogenizer gap will become highly unsteady and smaller drop sizes are expected (when keeping all other settings constant). This adds to previous findings suggesting substantial fundamental differences between laboratory- and production-scale homogenizers. (C) 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

Although continuous production processes are often desired, many processing industriesstill work in batch mode due to technical limitations. Transitioning to continuous production requires an in-depth understanding of how each unit operation is affected by the shift. This contribution reviews the scientific understanding of similarities and differences between emulsification in turbulent rotor-stator mixers (also known as high-speed mixers) operated in batch and continuous mode. Rotor-stator mixers are found in many chemical processing industries, and are considered the standard tool for mixing and emulsification of high viscosity products. Since the same rotor-stator heads are often used in both modes of operation, it is sometimes assumed that transitioning from batch to continuous rotor-stator mixers is straight-forward. However, this is not always the case, as has been shown in comparative experimental studies. This review summarizes and critically compares the current understanding of differences between these two operating modes, focusing on shaft power draw, pumping power, efficiency in producing a narrow region of high intensity turbulence, and implications for product quality differences when transitioning from batch to continuousrotor-stator mixers.

Emulsion formation is a challenging task. Breaking a large drop into smaller fragments gives rise to an increase in the total interfacial area and, consequently, in the interfacial energy. External energy must, therefore, be supplied to form an emulsion. Nanoemulsion formation is even more challenging since small drops require even higher interfacial energy.

The high-energy methods are designed to supply the energy required for emulsification by subjecting it to a disruptive hydrodynamic stress, that is, laminar or turbulent shear or cavitation. This chapter provides an overview of the current understanding of the mechanical principles of the high-energy methods. It discusses how they give rise to emulsification, both in terms of the traditional stress-balance description and of dynamic theories of emulsification. Special emphasis is placed on the difference between forming micrometer range emulsions and nanoemulsions.

Background: The population of older adults is growing and many are at risk of disease-related malnutrition.This is a serious condition which increases the risk for other diseases and distress, human suffering and puts ahigh load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decreasethe incidence of disease-related malnutrition.

Objective: To evaluate sensory perception regarding a concept of small, protein and energy-enriched multicomponentmeals designed according to the nutritional needs of older adults.

Design: A meal concept of small main courses with complementary desserts and protein and energy-enrichedproducts was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched saucesand meals were compared to corresponding commercial products regarding appearance, taste, consistency andoverall acceptance.

Results: The concept of a small main course with a complementary dessert was generally perceived as positiveby the target group. The acceptance scores for the enriched meals were generally lower than for the commercialmeals, mainly owing to the packaging of the enriched meals which required covering the food in sauce.Enriched sauces contained approximately 90% more protein than the commercial sauces. However, proteinenrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and lessflavour-intensive.

Conclusions: A concept based on small, protein and energy-enriched meals supplemented with a dessert wasconsidered suitable for increasing the energy and protein intakes of older adults provided that the method ofenrichment ensures attractive sensorial properties.

Mat och matlagning beskrivs ofta som själva kärnan i skolämnet hem- och konsumentkunskap (HK). Att utbilda nya lärare inom ämnet med för således att praktisk matlagning ingår som en central del. I och med Coronapandemin ändrades förutsättningarna för att bedriva undervisning, vilket påverkade förutsättningarna för undervisning i praktisk matlagning vid de fyra lärosätena som bedriver utbildning av HK-lärare. Vad innebär det för lärarutbildare att bedriva undervisning i praktiska moment under en pandemi?

I det här projektet samlades lärarutbildare från Göteborg universitet, Högskolan Kristianstad, Umeå universitet samt Uppsala universitet i fokusgrupper i två omgångar för att berätta vad pandemin inneburit för undervisningen i praktisk matlagning, vilka lösningar som har framkommit och vilka lärdomar man tar med sig in i framtiden. En första intervjuomgång genomfördes i oktober 2020 och uppföljningsintervjuer gjordes under april och maj 2021.

Preliminära resultat visade att den praktiska matlagningen inte bara handlade om matlagningsmetoder utan allt det som händer “runt omkring”. De förändrade förutsättningarna påverkade inte nödvändigtvis studenternas förutsättningar att uppnå lärandemålen men det uttrycktes en oro för att den tysta kunskap som ofta genereras i det nära fysiska mötet mellan människor gått förlorad.

Denna studie är den första i sitt slag som inkluderar lärare inom högre utbildning för ämnet HK från samtliga utbildningsorter och de preliminära resultaten väcker nya frågeställningar kring lärandemålens formuleringar och deras relevans för framtidens HK-lärare.