Ingela has a PhD in food and nutrition. Her research includes how to help develop student cooking skills in Home economics. At the department, she teaches scientific methods and food sociology.
Before entering academia, I worked as a dietitian and as a teacher of Home economics, English, and French. In 2016, I gained my PhD in food and nutrition. My dissertation focused on students' and teachers' big 'D' Discourses around different kinds of food in the Home economics classroom. After that, my research has broadened to include time use, time poverty/arrhythmia, cultural sustainability, and how to develop student cooking skills. Currently, I am collaborating with Home economics teachers to develop pedagogic tools that make the most of the subject's few hours. Among other things, we are applying and evaluating pure method practice lessons with a strong focus on sensory experiences. Hopefully, this will offer all students the opportunity to develop both their manual skills and their ability to assess food during the cooking process.
I teach several courses at the Department of Food, Nutrition, and Culinary Science, mainly within food sociology and scientific methods. I very much enjoy supervising essays and doctoral projects.