We are unique in our broad expertise in the field of food and meals. The department's interdisciplinary and multidisciplinary collaborations lay the foundation for creating a sustainable society by solving the food and nutrition-related challenges of the future.
The project explores how vegan gastronomy is developed and understood through social and cultural aspects.
The EU-funded project HealthFerm aims to enable a transition to sustainable, plant-based fermented foods and diets.
The research project investigates how the GLIM criteria for diagnosing malnutrition can be applied to patients with chronic kidney disease undergoing hemodialysis.
The study evaluates the effects of a person-centered dietary education program for adults with type 1 diabetes compared to current practice.
The project explores food and meals in Steiner preschools in Sweden and their potential as tools for learning and sustainable development.
The EU-funded project LOCALITY aims to create sustainable value chains for algae in the Baltic Sea and North Sea regions by connecting algae producers with waste-generating sectors.
The EU-funded project FlavourFerm aims to revolutionize plant-based foods through advanced fermentation technologies to create flavorful, sustainable, and healthy alternatives to animal products.
The research project investigates how to best apply the GLIM criteria to diagnose malnutrition in patients with chronic kidney disease.
The project explores how foods from the Swedish Arctic can contribute to biodiversity and resilience in the food system by engaging young people and encouraging their curiosity about new flavors.
The project investigates methods for studying children's dietary intake and assessing dietary data, as well as what young children eat and how it affects their health and development.
This PhD research explores the factors influencing European consumers' acceptance of alternative proteins to support the transition to a sustainable food system.
The project investigates the conditions and improvements for teaching and assessment in home and consumer studies.
The project examines how Swedish elite high school athletes manage their increased energy and nutritional needs, as well as how schools and teachers support them.
The project explores the role of culture in addressing sustainability challenges and opportunities within the gastronomic sector in Sweden.
The research project aims to increase knowledge about school lunch in daily practice for pupils in need of adaptation of food or the environment during school lunch.
The project investigates and aims to improve the assessment and diagnosis of malnutrition, with a focus on muscle mass.
Elite Sport North follows students’ sports and physical activity habits in relation to their academic situation.
The purpose of the project is to make organisations’ challenges revolving around hospital meals better known from a professional perspective, and evaluate patients’ satisfaction with hospital meals.
This research project studies how food and nutrition are being communicated in a treatment or consultative situation.
The project studies how a ketogenic diet affects risk factors for metabolic diseases and physical performance.
This sub-study within the ProMeal project examines students’ food and nutrient intake during school lunches in Finland, Iceland, Norway, and Sweden during the 2013/2014 academic year.