ICCAS conference program 2024
Overview of the program for the ICCAS conference. Held in June 17–20, 2024 at Kristianstad University, Sweden.
Monday June 17
The Pre-conference on Monday addresses PhD students and other students only. Mark attendance in conference registration form.
The pre-conference and welcome reception will take place in central Kristianstad, at Stora Kronohuset, , conveniently close to the hotels.
Location: Stora Torg, Christian IV:s gata 5
12.00-13.00 Lunch and registration for the pre-conference p articipants
13.00-17.00 Imagine and innovation workshop.
Imagine is an innovation training program designed to elevate innovation and creative thinking. Aligned with the conference theme, the workshop will center around the question, "How can healthy and sustainable food choices be facilitated in a changing society?" Participants will work in groups and use techniques such as brainstorming and design thinking to generate ideas that address the identified challenges. The results will be presented on the last day of the conference, where the best idea will be awarded and the winner announced.
17.00-19.00 Time to check in at the hotels.
19.00-21.30 Welcome reception and registration. Welcome by prof. Karin Wendin, prof. Armando Perez-Cueto and The Master Cook, Mr Paul Galpin, The Worshipful Company of Cooks of London.
Tuesday June 18
The conference will be held at Kristianstad University.
08.30-9.30 Registration and fika
9.30-10.00 Official opening of the conference. Welcome by prof. Karin Wendin, prof. Armando Perez-Cueto and The Master Cook, Mr Paul Galpin, The Worshipful Company of Cooks of London.
10.00-10.45 Keynote 1 Liisa Lähteenmäki "Consumers role in promoting sustainability in food systems" (Auditorium, house 7).
Read more about Keynote speakers.
10.45-11.15 Fika
11.15-12.30 Session "Perspectives on societal change" Chair: Maxime Michaud (Auditorium, house 7)
The Hungry Sixties": impacts and consequences of the 1860s food supply crisis in Northern Europe, Magnus Bohman, Henrik Forsberg.
Mapping the barriers and facilitators to the diversification of the food system with forgotten, landrace and underutilised crops, Szymon Lara.
GIVE FEEDBACK, BUT WHY? UNDERSTANDING CUSTOMERS ATTITUDE TO FEEDBACK, Heidi Victoria Skeiseid, Kai Victor Myrnes-Hansen.
The role of Citizens’ Associations in consumers’ healthy and sustainable choices, Olga Bychkova Mélique.
We are the movement! Realising impact across a learning community for regional sustainable food, Bastienne Bernasco.
12.30-13.30 Lunch
13.30-14.15 Keynote 2 Jorge Ruiz-Carrascal: "Culinary hedonism in a healthy and sustainable world" (Auditorium, house 7).
Read more about Keynote speakers.
14.15-15.00 Poster session and fika with storytelling (house 7).
15.00-17.00 Concurrent sessions (house 7).
Hospitality in the food and meal sector
Chair: Åsa Öström Location: House 14, room 219.
The Cost, Variety and Appearance of Home-Delivered Texture Modified Meals for Community Living Older Adults with Dysphagia, Sophie Briguglio, Alison Host, Karen Walton.
Co-creational meal activities as a rehabilitation strategy in nursing homes, Lise Justesen, Ute Walter.
Enhancing Nutritional Quality Through Qualitative Menu Labeling: A Controlled Quasi-experiment in Self-Service Buffet Restaurants, Natalia Fogolari, Renata Carvalho de Oliveira, Greyce Luci Bernardo, Paula Lazzarin, Ana Paula Gines Geraldo, Rossana Pacheco da Costa Proença, Ana Carolina Fernand.
Impact of Light-Induced Atmospheres on the Perception of Wines: A Pilot Study, Johanna Enger, Carolina Hiller, Henrik Scander, Karin Wendin.
The paradoxes in chefs' representations of the trade-off between tradition and sustainability, Arnaud Lamy, Sandrine Costa, Lucie Sirieix, Maxime Michaud.
Perspectives from Operators and Employees on Challenges and Advantages for Introducing Qualitative Menu Label at a Self-Service Buffet, Natalia Fogolari, Rossana Pacheco da Costa, Camila Lunardi Mondadori Messaggi, Pauline Bitzer Rodrigues, Aline Nalon Zaghi, Renata Carvalho de Oliveira, Greyce Luci Bernardo, Paula Lazzarin Uggioni, Ana Carolina Fernandes.
Transformative preservation? Food preservation and storage practices in Swedish restaurants, Matilda Marshall, Joachim Sundqvist.
Consumer acceptance and methods for exploring new food
Chair: Kai Victor Hansen Location: House 14, room 220.
Influencing factors towards consumer acceptance of millet as a food source in the United Kingdom, Jodie Lacey, Jeffery Bray, Heather Hartwell.
Association between dietary lifestyle and consumer barriers to diet shift, attitudes and trust towards plant based fermented foods, Federico J.A. Perez-Cueto, Jean-Paul C. Garin, Helene C. Reinbach, Maxime Michaud.
Determinants of willingness to try plant-based fermented meat alternatives in 9 EU countries, Jean-Paul C. Garin, Helene C. Reinbach, Maxime Michaud, Federico J.A. Perez-Cueto.
Less Meat on the Plate: An exploration of culinary and consumer drivers for increasing the consumption of chickpeas in family meals, José Filipe Pereira, Ana Isabel de Almeida Costa, Luís Miguel Cunha.
The social conditions of macro-algae consumption in France: a review, Calixte Engelberg, Maxime Michaud.
Bridging Gaps: An Integrated Approach to Linking Sectoral Models and Individual Dietary Behavior, Ferike Thom, Alexander Gocht.
Exploring the potential of digital tools to foster short supply chain: a mixed-methods Pan-EU study, Maxime Michaud, Esther Van Parys, Le Moal Fairley, Hans De Steur, Djamel Rahmani, Vinko Lešić, Ádám Tarcsi, Barbara Ronge, Jeffery Bray.
Producing healthy and sustainable food and beverage - challenges for the future
Chair: Karen Walton Location: House 14, room 221.
Coffee and Coffee Substitutes: Past and Future, Michal Salamonik.
Industrial thawing methods – meat quality and willingness to pay, Emil Numminen, Marcus Johansson, Bo Ekstrand, Henrik Sällberg, Åsa Lundin, Carl-Henric Nelsson, Karin Wendin, Viktoria Olsson.
Sensory and chemical evaluation as a valuable quality tool for producers, retailers, and consumers - The experience of white wine, sparkling white wine and Black Caviar produced in Sweden, Lennart Mårtensson, Karin Wendin, Henric Djerf, Jens Hultman, Johan Stenberg, Mihaela Mihnea, Betty Collin, Sarah Forsberg, Axel Welinder, Marcus Johansson, Rickard Albin, K Felix G Åhrberg, Christian Bauer, Torbjön Ranta.
Making Porridge Sexy!!! Balancing Education, Community Building, Innovation and Food Porn in Social Media Marketing of Healthy and Sustainable Foods, Jonatan Leer.
17.00 End.
19.00 Conference dinner - theme Midsummer!
Location: The conference dinner will be held at Näsby gård. Read more about Midsummer in Sweden.
Wednesday June 19
09.30-10.30 Concurrent sessions (House 14).
Culinary skills and new technology
Chair: Michal Salamonik Location: House 14, room 219.
Culinary expertise in the protein shift: Exploring sensory attributes and cooking techniques in plant-based meat alternatives, Marcus Klasson Adevi.
COOKING SKILLS LEVEL AND THE USING OF ULTRA PROCESSED FOODS BY BRAZILIAN OVERWEIGHT AND OBESE UNIVERSITY STUDENTS, Tamara Gonçalves Maciel, Bruna Leal Lima Maciel, Rafaela Nayara da Costa Pelonha, Liliana Paula Bricarello, Manuela Mika Jomori.
Food behaviour and arenas for healthy and sustainable food consumption
Chair: Jeffery Bray Location: House 14, room 220.
Deciphering the food practices of diasporic Gujaratis New Jersey: Acceptances, Linkages, and Abandonment, Charles Feldman, Shahla Wunderlich, Neeraj Vedwan, Meet Sanariya.
Dietary and Lifestyle habits in relation to the risk of type 2 diabetes among ethnic minorities in London: generational shift, Arif Ahmed, Amalia Tsiami, Hafiz T.A. Khan.
Food for active outdoor recreation: Convenience, sustainability, and gender perspectives, Marcus Johansson, Thomas Beery, Anna Calvén, Karin Wendin.
10.30-11.00 Poster session and fika (house 7).
11.00-11.30 Keynote 3 Lina Behm "FOHRK - combining food, health and retail in research" (Auditorium, house 7).
Read more about Keynote speakers.
11.30-12.15 "Presentations from pre-conference (Imagine)" (Auditorium, house 7).
12.15-13.15 Lunch.
13.15-13.45 Culinary lecture, The Worshipful Company of Cooks of London, by Past Master Cook Lieutenant Colonel Marcus Appleton (Auditorium, house 7).
13.45-14.30 Session "Sustainability and the future of food" Chair: Joachim Sundqvist (Auditorium, house 7).
Investigating the evolutionary origins of insect food disgust: A cross-cultural developmental study, Eva Speijer, Karin Wendin, Viktoria Olsson.
The wild arctic char – from lake to plate: exploring different approaches to sustainability, Julia Cristina Carrillo Ocampo.
14.30-15.00 Fika (house 7).
15.00-16.00 Announcement of poster-winner and ceremonial hand over the "ICCAS folkroll" (Auditorium, house 7).
16.00 Social event. Historical city walk, Kristianstad.
17.00-18.00 ICCAS Steering committee meeting. Room 07-314.
Thursday June 20
9.30-13.30 Social event, excursion to Wanås Konst - Center for Art and Learing Wanås Art & Sculpture Park. For those of you who will come with us to Wanås, we will meet at Stora Torg, Christian IV:s gata 5 at 8.45 am.