Inger M JonssonTitle: Professor School/office: School of Hospitality, Culinary Arts and Meal Science
Phone: +46 19 302010
About Inger M Jonsson
Inger M Jonsson is professor of Culinary Arts & Meal Science with the perspective of meals in the community. She holds the position as subject representative and has been interested in the structure and quality of the curriculum at all levels at the School of Hospitality, Culinary Arts and Meal Science at Örebro University. Inger is responsible for postgraduate education and PhD student’s seminars and also work with the development of an international master in gastronomy. Inger has during 2013-2016 held a special mission for topic development of advanced and research level at Umeå University School of Restaurant and Culinary Arts.
Inger also has a MScPH in public health and has worked within the Örebro County Council of the County's overall public health work, with responsibility for food and health area regional, local where national partnerships and networks were included. The work involved collaboration with the organisational level of primary health care centers with maternal health and child health care, as well as pharmacies. She coordinated and initiated various food projects also in communal meal activities: in meals in child care, schools, and for elderly, had cooperation with environmental health activities, and home economics subject in primary schools. The work also extended to the county sports federation and study associations.
Culinary Arts & Meal Science an interdisciplinary subject with collaboration for theory and methods with other research perspectives with interest of food and meals. Inger M Jonsson deals with research according to the understanding of what food and meals means in today's society especially when it comes to the hospitality industry with its restaurant operations, but also for the meals in public sector, she is interested in practical work and working conditions and hospitality in the restaurant and public food and meal sectors. Her field of interest also include education and information on food, meals and health with a practical / aesthetic / pedagogic perspective with its symbolic and meaningful elements reflected in the issues of different views on what food and meals means on the basis of gender, class and multicultural perspective. In her doctoral thesis in 2004 she dealt the family meal from a partially multicultural perspective.
Inger M Jonsson teaches in basic level and advanced level: theory and methods in the area of Culinary Arts & Meal Science, including the meal in a society perspective, the conscious meal, and academic writing. She is responsible for the PhD program and courses in the subject Culinary Arts & Meal Science.
Collaborations and mission
- Development of advanced level - national master cooperation for international masters programs in gastronomy.
- Higher seminars with doctoral seminars and research colleges - strengthened research cooperation - research applications.
- International conferences.
- Restaurant practices and professional ideals - PhD student, Lotte Wellton
- Eating out – a study of visitors’ activities related to food and meals - PhD student, Joachim Sundqvist, Örebro universitet/Umeå universitet
- The Creation of Culinary Spaces in Sweden - PhD student, Annica Långvall, Örebro universitet/Umeå universitet
- Culinary Arts & meal Science – didactics - Senior lecturers, PhD students
- profession and lecturer