In my PhD project, I am addressing the importance of sensory curiosity in the exploration of unfamiliar foods, to contribute to the urgent transition to a resilient food system in the Swedish Arctic.
What do I do at the department of food, nutrition, and culinary science?
I am a doktoral student, focusing on sensory science and sustainable food consumption amongst adolescents in the Swedish Arctic.
Doctoral project
Climate change and biodiversity loss are major threats to the current food system, and there is an urgent need to start producing food in a more resilient way that contributes to environmental sustainability. One aspect of this is to diversity human diets, which implies that we will have to explore and appreciate food with sensory attributes that might be unfamiliar to us. In the project, Sensing Tomorrow, I will work with food from the Swedish Arctic that contributes to biodiversity and resilience in the local food system. Because adolescence is an important stage in life where many dietary habits can be formed, this project will address young at the age 13-15 years old. Amongst younger children, previous research has shown that creative engagement with food that stimulates the senses can contribute to enhanced curiosity for new food. I am curious to know whether this is applicable for adolescents as well and how such an activity can be co-created with adolescents!
Background
I have a background as Meal Ecologist, graduated from Örebro University in 2019, and a 1-level-Master in Gastronomy: Creativity, Ecology & Education from University of Gastronomic sciences in Pollenzo, Italy, 2021.
Feel free to talk to me about:
Sustainable production and consumption of food. I am also passionated about creative food- and meal experiences where the senses and the sensory experiences are at the core.
I teach at different programs at our department, mainly focusing on sustainability in the food system and sociocultural aspects of food and meals.