I am a professionally trained chef and gastronome, having graduated from the Gastronomy program in 2014. During 2014, I worked as a product developer at Findus, where I developed multi-portion, RTEM, and EMV products. As a gastronomist, I have a strong passion for research related to meals in the public sector and the food industry. I am particularly interested in product development and sensory science, where I can apply both my theoretical and practical expertise, as well as my craftsmanship.

In June 2022, I completed my PhD at the University of Copenhagen with the dissertation titled Finger Foods – A Cross-Disciplinary Study on the Development of Finger Foods for Older Adults with Motoric Eating Difficulties. With a Master's degree in Food and Meal Science and a Master's in Health Science, my doctoral research focused on older adults, geriatrics, and geriatric nutrition. My dissertation explored attitudes and perceptions towards eating with fingers among older adults with motoric eating difficulties, and developed finger foods to enhance independence, food intake, and social interaction.

Following my PhD, I worked as a postdoctoral researcher in Food and Meal Science at Kristianstad University. The following projects were included in my postdoctoral work:

• Future's Tasty and Sustainable Everyday Meals – Innovations to support Swedish processing of plant-based raw materials. We conducted a survey on consumer preferences and usage of plant-based meat analogs and performed sensory consumer tests with plant-based products.

• Appetizing Digitalization – Digitalization of Region Skåne's food and nutrition management. This project involved mapping Region Skåne's current handling and documentation (digital/analog) of food, nutrition, and fluid intake, as well as exploring how dietitians would prefer to work in the future to improve nutritional care. We conducted workshops with dietitians and policymakers within Region Skåne, and researchers in Food and Meal Science and Computer Science at Kristianstad University.

• Wine and Caviar – I conducted interviews with caviar and wine experts. The project focused on sustainability, key sensory attributes, and future competition in the caviar and wine markets. The research involved studying Skåne wines and Småland black caviar.

Currently, together with Elisabet Rothenberg, Albert Westergren, and Jenny MacGreevy, I am working on the translation of the Malnutrition Awareness Scale (MAS). MAS is a questionnaire designed to assess awareness of malnutrition among older adults. The scale was developed in the Netherlands (see attached document). The translation is being carried out according to a well-established methodology (ISPOR) for the translation of scales and questionnaires in healthcare, following a 10-step process. Step 7 of this process involves individuals aged 65 years and older (n=50-100) living in ordinary housing.

In the long term, we envision that MAS, once translated into Swedish, could be made digitally accessible on platforms such as Senior Alerts and 1177's websites, making it easily available to older adults and serving as a "wake-up call" regarding malnutrition, which is a significant issue among the elderly.

In terms of teaching, I am engaged in sustainability issues. Together with Christel Persson, I work on topics related to students' perspectives on sustainability in lifelong learning, from a professional and interdisciplinary standpoint. The project initially includes gastronomy students and environmental strategists, but we plan to eventually involve preschool teachers and home economics teachers as well.

Additionally, I have previously worked on research projects related to consumer preferences for insects, wild strawberries, baby food with herring as the main ingredient, process optimization of mayonnaise, and sensory evaluation.