My research within the field of food science combines product quality and gastronomy. As an Agronomist with a degree of Doctor of Agriculture, specialised in food science, I take my starting point in the primary production. My overall ambition is to contribute to knowledge about the role of food in sustainable meal experiences in the different stages of life. I have participated in research projects with a focus on a range of different foods such as meat, insects, beverages and emulsions and I have evaluated product quality through, for example, chemical, technological and sensory methods. Gradually, I have approached more complex research questions related to product development, where food is combined into meals that are tailored for different target groups.

In 2004, I defended my dissertation at the Department of Food Science, SLU on a thesis dealing with various quality aspects of pork: "The effect of the RN-allele and production system on meat quality and the formation of heterocyclic amines in pork". Since 2010, I have been a lecturer in food and meal science at Kristianstad University, where I am also a member of the research environment MEAL.

I have, for a long time, had the privilege of working in distinctly interdisciplinary research environments, which has given me experience in gathering and analyzing both quantitative and qualitative data. My technical expertise lies primarily in the analysis of basic meat quality parameters including properties such as texture, color and water holding capacity. All that can be measured instrumentally and/or through sensory analysis. Through this, I have been involved in several collaborative projects with SLU, including the FORMAS-funded project "Marbled, tender and environmentally friendly - the hunt for the perfect beef".

My research interest in product development and the role of food and meals for different target groups has given me the opportunity to participate in projects directed towards children and the elderly. I was an assistant supervisor for a doctoral student at the Department of Food Studies, Nutrition and Dietetics, Uppsala University, who in 2018 defended the thesis "Cook, boil, fry: a socio-cultural perspective" on cooking in home and consumer knowledge at primary special school". Furthermore, I have participated in two large research projects lead by Professor karin Wendin and aimed at meal solutions for the elderly with motor eating difficulties financed by Familjen Kamprads Stiftelse.

Collaboration has, since I participated as a doctoral student in large collaborative investments such as Mistra's Mat21 research program and the research school LiFT, been of central importance to my research. As a result, the Knowledge Foundation, which finances research and competence development that takes place in collaboration with industry, has been of particular interest. During my years at HKR, I have been involved in three KK projects

• KK- Prospectus 14. I participated in a reference group in the project "Continuous emulsification of complex foods - a framework for model based design and for building fundamental knowledge" lead by Andreas Håkansson.
• KK-HIGH 17. I was co-applicant and responsible for WP3 in the project "Insects - a culinary and sustainable delicacy” lead by Karin Wendin.
• KK-HÖG 22. I applied and was granted funds for "Optimization of the process for the freezing and thawing of meat including high pressure preservation" starting December 2022. Project manager Viktoria Olsson.

In addition to research within food science, I participate with great interest in various educational development projects within the framework of “Scholarship of Teaching and Learning”. I have participated in a few smaller publications and conferences in the field of higher education pedagogy, particularly focused on students' creativity and independence.

Cooperation around education and research interests me a lot. For me, collaboration is very much about mutual learning with the aim to tackle different types of societal challenges. The goal of the collaboration is both the learning itself, but also that the collected knowledge is used in an effective way to bring about social development and mutual benefit. In my previous roles as collaboration coordinator and programmes director, I have worked in various ways for greater benefit to society.

I currently teach in the Bachelor degree programme "Food and Meal Science" (Gastronomiprogrammet), as well as in our Master program in Food and Meal Science, specifically in courses related to food science. I have previously taught in Home and Consumer Studies and in the M.Sc. program in Food Science at the Swedish University of Agricultural Sciences. 

I have supervised and co-supervised students on bachelor-, master- and PhD-level.