Research projects

Insekter - en kulinarisk och hållbar delikatess. Forskningsprojektet kommer i huvudsak att fokusera på insekters beredning till mat och hur man kan lagra den, men vi kommer även att titta på regelverk och hur vi kan lösa de hinder och begräsningar som finns i dag. Vi tar ett helhetsperspektiv och målet är att utveckla ny kunskap för att skapa kulinariska och attraktiva rätter med insekter som matlagningsingrediens, så att vi så småningom kan acceptera insekter som mat.

Adapted hospital food, an integrated part of hospital care. The target users are elderly patients at hospitals participating in the project. The final product is a new energy dense and nutrient rich in-between flexible meal concept e.g. identified food manufacturer/SME producers, fruit drink (Probi), oat based-drink (Aventure), ice-cream (Alvesta Glass), bread (ViscoSens, Concoct Fabrique). 

Active aging – individualized meal solutions for health and life quality among elderly. The project lasted three years and it focused on food for the elderly but also how to increase the options and quality of the food and meals. 

A Vehicle to Prevent Malnutrition, Maintaining Physical and Social Health as well as Quality Of Life among Older Adults. The project aims to develop so-called finger foods to meet the needs of energy and nutrition, ie food that is eaten directly with the hands and fingers without using any kind of cutlery. 

Bright communication. In order to promote an efficient use of energy for lighting, while putting the user's perception and light comfort in focus, this project has developed methods and tools to communicate light and lighting.  

Control of diabetes and periodontitis through a new anti-inflammatory Nordic diet. There is a significant and growing interest in nutrition and health in the general population and there is also, paradoxically, an increasing problem with obesity and general debilitating conditions of affluence, such as type 2 diabetes mellitus. The mission is to offer an evidence-based natural food alternative that both prevents disease and improves the health status of individuals with diabetes. 

Future meals - Individual, 3D-printed food for those who has difficulty swallowing. Thanks to good living conditions, the population of elderly in Sweden is growing and the estimated life length is increasing. With that, problems connected to high age and disease prevalence will increase. Many elderly suffer from malnutrition which in turn leads to weight loss, frailty, and finally to nursing homes, hospitalization, disabilities or even death.

Hälsofrämjande måltider inom LSS – Mat med flera mål
Projektet avser att utifrån ett deltagarbaserat perspektiv studera betydelsen av matlagning tillsammans och gemensamma måltider hos personer med intellektuell funktionsnedsättning. Vidare är syftet i projektet att tillsammans med en daglig verksamhet i Lunds kommun, utveckla samt utvärdera en webbaserad utbildning om matlagning tillsammans och gemensamma måltider för personer inom LSS-verksamhet (inkluderat brukare, boendestödjare och personal inom daglig verksamhet). Kontakt: Maria Nyberg. 

Multi functional resistance: a key to integrated pest management, pollination, and fruit quality. Resistant plant genotypes are important components of an integrated approach to combat pathogens and pests. Consequently, plant breeders aim to develop new crop varieties with higher resistance in order to increase the sustainability of agriculture.

Nollvision för undernäring hos äldre. Vi vill utveckla en nollvision för undernäring hos äldre, inga äldre i Sverige ska vara undernärda! Den planeras att omfatta äldre som vårdas i sjukvården, de som bor på olika former av boende för äldre, de som får hemtjänst, de som vårdas av anhöriga och de som helt klarar sig utan omsorg. 

Seaweed as a vehicle for nutrients in a circular food chain -innovative steps to accomplish a protein shift – CirkAlg. The demand for vegetable protein sources is increasing to provide a more sustainable food supply chain and to meet the desired decrease in meat consumption. In CirkAlg, we will explore the potential of Swedish seaweed as a contributor to the "protein shift" by developing a two-step circular strategy by which the protein content of seaweed products can be further raised. 

Forskningsprojektet SILLA. Projektet riktar sig till mycket unga konsumenter, för att skapa en vana vid att äta sill till vardags redan under de första levnadsåren. Det finns flera utmaningar som behöver mötas för att kunna producera en god och barnvänlig produkt av sill. För att möta dessa har projektet samlat aktörer med kompetenser inom kvalitet, nutrition, sensorik, måltidspedagogik, produktion och marknad. 

Sustainable organic bread from heritage cereals: using history to form the future. Introducing historical heritage cereals on a larger scale has the potential to contribute to several of the UN sustainable development goals, improve public health, as well as increase profitability of organic farming. We plan to examine
 whether heritage cereals are more resilient to environmental variation and management than modern cereals (MC).

The protein shifts – knowledge gaps, obstacles and opportunities. A shift from animal proteins to plant proteins is essential for a more sustainable food system. For this transition, healthy and tasty foods based on plant proteins need to be produced in a sustainable, ethical, and economically viable way. 

Water Quality. It is well known that tap water tastes different due to where the water is tapped, ie its chemical and microbiological compositions. The purpose of this study was to evaluate quality of Swedish drinking water from different dwells with emphasis on sensory, chemical and microbiological analyses.