In my PhD project, I explore adolescents' views on sustainable food and the role of sensory food explorations for adolescents' relations with food.
What do I do at the department of food, nutrition, and culinary science?
I am a doctoral student, focusing on perceptions about and curiosity towards sustainable food amongst adolescents in the Swedish Arctic.
Doctoral project
In my PhD project, I use sensory, narrative and co-creative methods with adolescents in the swedish Arctic to explore what sustainable eating can be and how curiosity for eating sustainable can emerge.
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.