Cases demanding innovative solutions

Two people present to a seated group with a screen in the background.

Through concrete test cases, the collaboration platform will aim to realise the Food and Health Center’s vision of sustainably produced food with health benefits becoming the consumer’s first choice. These cases aim to advance the translation of research into societal practice and to test and refine processes for the platform’s work through collaboration between academia, SMEs, actors in the innovation support system, and the public sector.

Workshops, researcher mobility, and work assignments are some of the tools we will use to design and implement cases that require innovative solutions.

Are you interested in learning more about how we plan our use a case-based approach? Or do you have an idea of an area where a case might be viable? Get in touch with us!

Current cases within Food and Health

Two people standing together outside a building.

Researchers develop a sustainable and healthy drinks menu

The test case “Drinks of the future: a collaboration for sustainable flavour experiences” is about developing a drinks menu featuring a variety of both non-alcoholic and alcoholic beverages. The project is led by the Food and Health Collaboration Platform and Bryggerikrogen in Nora. (in Swedish)

A chef holding two burgers on trays.

Researchers test how to improve the taste and experience of vegetarian dishes while addressing the desire to serve more plant-based dishes. (in Swedish)

A hand holding a sliced loaf of bread next to whole loaves.

Bread baked with swirl flour surprised in a taste test

Researchers are testing whether swirl milling can improve resource efficiency while boosting local food supply and preparedness. (in Swedish)

Previous cases at Örebro University

Four people cooking together in a kitchen.

Sourdough research attracted a lot of attention – but did not influence customers’ bread choices

As early as 2019, researchers concluded that locally baked sourdough bread is healthier than the industrially produced bread sold in shops. Despite this, light loaves remain the best-selling bread. “There is still a lot to do to influence how people value health arguments when they consume food,” says Emanuel Eskilsson, owner of the bakery Lokal. (in Swedish)

Food becomes part of teaching at Finnerödja school

Vegetable tops and bravery charts – two ideas from pupils at Finnerödja School to encourage more people to eat vegetables. The school uses its restaurant and kitchen as learning spaces in collaboration with researchers at Örebro University. (in Swedish)

People sitting at a table serving food onto plates.

2,500 pupils in Örebro County tried grey peas: “perfect for tacos”

Thousands of pupils at five schools in Örebro County were served grey pea rolls for lunch and asked to rate them. “We wanted to see if we could use school meals to introduce new produce and create new dishes that are sustainable.” (in Swedish)