How Our Food Choices Are Shaped – Insights from Ansung Kim’s Research
How are our eating habits influenced by taste and social factors? Ansung Kim, a PhD candidate in Culinary Arts and Meal Science at Örebro University and PAN Sweden, has explored how we can promote sustainable diets by understanding human behavior and preferences.
📅 Defense – November 21 at 10:15 AM
Plats: Gastronomiska teatern, Campus Grythyttan
Zoom-länk: https://oru-se.zoom.us/j/67048392460?pwd=mVvqbnd0i7SfLA1AaAUPmjdagzzvQ9.1
Meeting ID: 670 4839 2460
Passcode: 270995
If you plan to attend in person, please contact Ansung Kim in advance via email: ansung.kim@oru.se
Ansung Kim, a PhD candidate from South Korea, has spent her time at Örebro University and PAN Sweden studying the factors that influence our choices of sustainable food. With a background in nutrition and psychology, she has conducted studies examining how taste preferences and social influences affect food choices across various contexts where such decisions occur.
Her research has examined how consumers perceive plant-based meat alternatives. The results show that both taste and cultural identity (i.e meat-centic) play a significant role – even when all dishes are vegetarian, many people choose the one that resembles traditional meat dishes.
One particularly interesting insight was that dishes marketed as ‘chef’s choice’ influence consumer choices more than what other people choose,” says Ansung.
She hopes her research will contribute to product development,advancements in the food service industry, and political initiatives to promote sustainable eating habits – something that aligns perfectly with PAN Sweden’s vision:“Sustainably produced food with health benefits becomes consumers’ first choice.”
🎥 Watch the video interview with Ansung to learn more about her research and insights into the future of eating habits.