I am a postdoctoral researcher in food, nutrition and dietetics. My doctoral thesis focused on rye and whole grain bread from a consumer perspective, especially with regards to sensory and health-related qualities. At the moment, my research is focused towards methods to increase the consumption of whole grain foods, but also on food pickiness in a randomized controlled obesity intervention study among young children - The more and less study.
Keywords: sensorik sensorisk analys fullkorn råg bröd
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My research project is focused towards consumption and consumer perceptions of bread, with a special interest in rye bread. The project is interdisciplinary and has a public health background. Bread is an essential part of our diet and the type of bread consumed have the potential to affect health.
I have studied bread consumer patterns based on the Swedish national food survey, Riksmaten 2010-11. I have also been interested in what consumers perceived as healthy bread, which cues are important to identify it and what is perceived as barriers for consumption.
I have a special interest in sensory analysis and I am investigating both the sensory and nutritional quality of rye bread products on the Swedish market as well as consumer preference patterns and drivers of liking.
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