Konferensbidrag

2021

1.Hult, K. & Scander, H. (2021). A deconstruction of the restaurant industry: from the perspective of dining room professionals. Konferensbidrag vid Tore Wretman-dagen, Kungliga Skogs- och Lantbruksakademien, (KSLA), Stockholm, Sweden, October 20, 2021.

2.Scander, H. (2021). Att utvecklas som sommelier och måltidskreatör. Konferensbidrag vid Tore Wretman-dagen, Kungliga Skogs- och Lantbruksakademien, (KSLA), Stockholm, Sweden, October 20, 2021.

3.Scander, H., Billing, M. & Herdenstam, A. P. F. (2021). Food and beverage pairing: Scoping review to support professional Sommelier practices. I: Communicating and presenting food from the past to the future Historical, contemporary and evolving perspectives. Konferensbidrag vid Nordic association for food studies Conference (NAFS 2021) Grythyttan, Sweden, November 25, 2021.

4.Demydyuk, G. & Carlbäck, M. (2021). Does RevPAR Really Move U.S. Hotel Industry Stock? Analysis of Profit Drivers from 2004-2020. Konferensbidrag vid iAHFME Annual Research Symposium 2021, New York, USA, (Online Symposium), November 13, 2021.

5.Carlbäck, M., Nygren, T. & Hägglund, P. (2021). FAMM 2.0: an applicable tool for dealing with shortage of skilled hospitality employees. Konferensbidrag vid EuroCHRIE 2021, Aalborg, Denmark, September 27-30, 2021.

6.Carlbäck, M. & Imboden, A. (2021). Sustainable Performance Management in the Hospitality Industry: Do we have the necessary tools? Konferensbidrag vid EuroCHRIE 2021, Aalborg, Denmark, September 27-30, 2021.

7.Carlbäck, M., Imboden, A. & Darioli, A. (2021). We mean business! The Future of Tourism & Hospitality Education. Konferensbidrag vid EuroCHRIE 2021, Aalborg, Denmark, September 27-30, 2021.

2020

1.Scander, H. (2020). Sommelier competition practices as competitive success factors. I: Julia Carrillo; Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, Nordic Association for Food Studies Workshop 2020 Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Konferensbidrag vid Nordic association for food studies Conference (NAFS 2020) Grythyttan, Sweden, November 14, 2020 (ss. 33-33). Örebro University.

2.Carlbäck, M. & Nygren, Å. (2020). För vem, av vem och varför?: – utveckling av en balanserad kursplan för hotell- och restaurangbranschen. Konferensbidrag vid Lärarlärdom 2020, digital konferens, 19 augusti, 2020.

3.Östergren, D. (2020). Students' Development of Phronesis in Culinary Arts Higher Education in Sweden. Konferensbidrag vid NERA 2020, Rethinking the futures of education in the Nordic countries, Turku, Finland, March 4-6, 2020.

4.Jonsson, A.-S., Öström, Å., Jonsson, I.M., and Nyberg T. (2020). Hospitality
and mealtime approaches in hospitals – perspectives from nursing- and mealstaff. Accepted abstract. Conference THE INC (Tourism Hospitality & Events International Conference) 2020. Revisiting Value and Co-creation and Co-destruction in Tourism, at the NHL Stenden University of Applied Sciences in Leeuwarden.

5.Akner-Koler, C., Billing, M & Göran Rodell, A (2020). Sharing haptic attributes: Model development of 4 haptic attribute models for hand, nose, mouth and body. I: Working Together Symposium on artistic research 2020. Konferensbidrag vid Working together: Symposium on artistic research 2020, (Digital meeting), November 25-26, 2020.

6. Jonsson, A., Nyberg, M., Jonsson, I-M., & Öström, Å (2020). Accepted Abstract and oral presentation. Conference Proceeding. Nordic Association for Food Studies Workshop 2020 Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Grythyttan (online event).

2019

1.Östergren, D. & Jonsson, I. M. (2019). Knowing Together in Correspondence: The Meal as a Stage for Bildung. I: Nithikul Nimkulrat, Kristi Kuusk, Julia Valle Noronha, Camilla Groth and Oscar Tomico, EKSIG 2019 Knowing Together — experiential knowledge and collaboration Conference Proceedings of International Conference 2019 of the DRS Special Interest Group on Experiential Knowledge. Konferensbidrag vid International Conference of the DRS Special Interest Group on Experiential Knowledge (EKSIG 2019), Tallinn, Estonia, September 23-24, 2019 (ss. 226-236). Tallinn: Estonian Academy of Arts.

2.Scander, H., Neuman, N., Tellström, R. & Yngve, A. (2019). Acquiring taste: Wine professionals on “good” combinations of food and beverages. I: Sne, Adriana; Haven-Tang, Claire; Gibbs, Darryl; Ritchie, Caroline, Food and society Proceedings. Konferensbidrag vid 11th International Conference on Culinary Arts and Sciences (ICCAS2019), Cardiff, Wales, June 27-28, 2019 (ss. 173-173). Cardiff Metropolitan University.

3.Carlbäck, M. (2019). Experience accounting (EA): the next chapter. Konferensbidrag vid Food & Hospitality Multisensory Perspectives, Lyon, France, November 13-15, 2019.

4.Carlbäck, M. & Nygren, T. (2019). The quickest feet, sharpest knives, best brains and the biggest hearts: A practical approach to a new balanced curriculum for higher hospitality education with focus on the dynamics of bildung. I: 2019 APacCHRIE & EuroCHRIE Joint Conference. Konferensbidrag vid 2019 APacCHRIE & EuroCHRIE Joint Conference, Hong Kong, China, May 22-25, 2019.

5.Eriksson, L., Almevik, G., Öster, A., Andersson, G. & Linda, L. (2019). Crafting film instructions: e-learning in craft education. Konferensbidrag vid Make & Learn, Göteborg, Sweden, September 17-20, 2019.

6. Jonsson A., Nyberg, M., Jonsson, I-M., & Öström, Å (2019). Hospitality practices during mealtime in hospitals. Perspectives and experiences from staff and older patients. Accepted abstract and oral pitch. International conference on health communication: Communication breakdown? Food and health in an age of abundance, Uppsala universitet.

2018

Eriksson, L., Nygren, T. & Öström, Å. (2018). Communication tools for meal design. Konferensbidrag vid International Conference Tomorrow's Food Travel (TFT), Centre for Tourism, University of Gothenburg, Gothenburg, Sweden, October 8-10, 2018.

Göran Rodell, A. (2018). Hur kan man använda inspelade föreläsningar, dialogsamtal samt kontrakt som grund för bättre grupparbeten? I: Det akademiska lärarskapet. NU-konferens (Nätverk och Utveckling), Västerås, 9–11 oktober, 2018.

2017

1.Eriksson, L. (2017). Att ge förklaringar till servitörens kunskap i fråga om dukning och servering. Konferensbidrag vid Måltidsakademiens forskningsseminarium "Måltid & gastronomi", Uppsala, Sweden, May 18, 2017.

2.Carlbäck, M., Göran Rodell, A., Jonsson, I.M., & Gustafsson, H. (2017). Teaching hospitableness – an educational dilemma? CHME – Council for Hospitality Management Education Conference, 16–20 May 2017, Aalborg Kongres & Kultur Center, Aalborg, Denmark

3.Jonsson, A (2017). The role of gastronomy in institutional meals. Abstract and oral presentation. Måltidsakademiens forskningsseminarium "Måltid & gastronomi", Uppsala, Sweden, May 18, 2017.

2016

1.Eriksson, L. (2016). Bordsdukningens system: Tidsgeografi som metod för att förstå vad som skall plockas fram och vad som skall plockas bort. Konferensbidrag vid Måltidsakademins forskningsseminarium "Mat och måltid", Uppsala, Sweden, May 19, 2016.

2.Eriksson, L., Almevik, G. , Seiler, J. & Jarefjäll, P. (2016). Dioramas of Craftmanship: Investigating Craft Practice with Time Geography. Konferensbidrag vid Make it NOW! International NordFo Conference, University of Turku, Rauma, Finland, September 28-30, 2016.

3.Eriksson, L., Seiler, J. , Jarefjäll, P. & Almevik, G. (2016). Paths and constraints in the time-space of craftmanship. Konferensbidrag vid 2nd International Time-Geography Conference, Linköping University, Linköping, Sweden, September 21-23, 2016.

4.Eriksson, L. (2016). Waiters Craftmanship - The Sloppy Set Table: How can the craft of setting a table be defined? Konferensbidrag vid 1st Granqvist Culinary Arts & Meal Science Symposium, Campus Grythyttan, Örebro universitet, Grythyttan, Sweden, March 18, 2016.

5.Lopez-Valladares, G., Danielsson-Tham, M-L- & Tham, W. (2016). Listeria monocytogenes: a threat to the health of restaurant guests. 1st Granqvist Culinary Arts & Meal Science Symposium, Campus Grythyttan, Örebro universitet, Grythyttan, Sweden, March 18, 2016, T. Nygren, A. Yngve & Å. Öström (Eds.)., Örebro: Örebro University

6.Danielsson-Tham, M. & Tham, W. (2016). Is food hygiene a part of culinary arts and meal science? 1st Granqvist Culinary Arts & Meal Science Symposium, Campus Grythyttan, Örebro universitet, Grythyttan, Sweden, March 18, 2016, T. Nygren, A. Yngve & Å. Öström (Eds.)., Örebro: Örebro University

7.Göran Rodell, A., Eriksson, L., & Akner Koler Cheryl. (2016). The Aesthetic Gestalt Process in the Culinary Arts and Hospitality. 1st Granqvist Culinary Arts & Meal Science Symposium, Campus Grythyttan, Örebro universitet, Grythyttan, Sweden, March 18, 2016, T. Nygren, A. Yngve & Å. Öström (Eds.)., Örebro: Örebro University.

8.Westling, Magnus, Danielsson Tham, Marie-Louise, Jass, Jana, Nilsen, Asgeir, Öström, Åsa, Tham, Wilhelm. (2016). Contribution of Enterobacteriaceae to sensory characteristics in soft cheeses made from raw milk. Procedia Food Science 7:17–20, ISSN 2211-601X, E-ISSN 2211-601X, Rio de Janeiro, Brasilien, på 9th International Conference on Predictive Modelling in Food 8–12 september 2015

2015

1.Walter, U., Jonsson, I. M. & Sundqvist, J. (2015). Eating out: a study of visitors’ value creating activities related to food and meals. I: Juho Pesonen, Raija Komppula, Tourism engagement co-creating well-being: Proceedings of the 6th Advances in Tourism Marketing Conference, Joensuu, Finland, 8.-10.9.2015. Konferensbidrag vid 6th Advances in Tourism Marketing Conference (ATMC 2015), Joensuu, Finland, September 8-10, 2015 (ss. 327-329). Joensu: University of Eastern Finland.

2.Walter, U., Jonsson, I. M. & Sundqvist, J. (2015). Eating out: a study of visitors’ value creating activities related to food and meals. Konferensbidrag vid The 24th Nordic Symposium in Tourism and Hospitality and Research, Reykjavik, Iceland, October 1‐3, 2015.

3.Mikkelsen, B. E., Justesen, L., Wendin, K., Olsson, V., Yngve, A., Scander, H., Tellström, R., Junttila, M. & et al. (2015). Research based educations for future foodscapes: the New NordicFood4Many experience. I: Culinary Arts and Sciences IX. Konferensbidrag vid The International Conference on Culinary Aet and Sciences, At Montclair State University, New Jersey, USA, 3-5 June (ss. 56-68).

4.Lehto, Elviira; Ray, Carola; Yngve, Agneta; Thorsdottir, Inga. (2015). The ones with lowest fruit and vegetable intake benefitted of the intervention only moderately. Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67 (Suppl. 1) s. 360–361. Meeting abstract. 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015

5.Scander, H, Tellström, R, Yngve, A (2015). Energy contribution patterns from drink and food in Riksmaten. Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67 (Suppl. 1) s. 200. 12th European Nutrition Conference (FENS), Berlin, Germany, October 20–23

6.Scander, H., Tellström, R., & Yngve, A. (2015). How do Swedes combine food and drink? Preliminary energy contribution pattern from drink and food in Swedish national survey. ICCAS, June 6–9, University of Montclair, Montclair, USA.

7.Yngve, A. (2015). Fruit and vegetable intake among children in 10 European countries. La Facultad de Farmacia, el Grupo de Investigation Nutricion, Dieta y Evaluacion de Riesgos (AGR 255), onsdag 9 september, 2015

8.Yngve, A. (2015). Introduction. Annals of Nutrition and Metabolism 67, Suppl.1, s. 12. 12th European Nutrition Conference (FENS), Berlin, Germany, October 20–23, ISSN 0250-6807, E-ISSN 1421-9697,

9.Scander, Henrik. (2015). Food and drink combinations in Swedish meals. Annals of Nutrition and Metabolism 67 (Suppl 1), s. 13., 12th European Nutrition Conference (FENS), Berlin, Germany, October 20–23, ISSN 0250-6807, E-ISSN 1421-9697,

10.Tellström, R. (2015). Historical aspects of commensality during meals in Europe. Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421- 9697, Vol. 67 (Suppl. 1) s. 13–14, 12th European Nutrition Conference (FENS), Berlin, Germany, October 20–23

11.Yngve. Y. (2015). Meal design and assessment: Introduction. Annals of Nutrition and Metabolism 67(suppl. 1):12, 12th European Nutrition Conference (FENS), Berlin, Germany, October 20–23, ISSN 0250-6807, E-ISSN 1421- 9697

12.Westling, M., Nygren, T., Nilsen, A., & Öström, Å. (2015). Sensory education in hospitality, culinary arts and meal science: Do sensitive testing, profiling and preference assessments help students to become reflective practitioners in restaurants? 11th Pangborn Sensory Science Symposium” den 23–27 augusti, Göteborg, Svenska Mässan.

13.Magnusson Sporre, C. & Jonsson, I.M. (2015). Swedish chefs' reflections on how to create, cook and present a conscious meal. A selected anthology of manuscripts on opportunities and challenges for food and eating in society. I: Charles Feldman & Douglas Murray (Eds.). Montclaire NJ: The College of Education and Human Services (s. 100–107). International Conference on Culinary Arts and Sciences IX (ICCAS), Montclair State University, USA, June 3–5, 2015

2014

Eriksson, L. (2014). Estetiska kompositionsbegrepp: från Cheryl Akner-Kolers avhandling Form and formlessness 2007. Konferensbidrag vid Vetenskapsrådets årliga symposium om konstnärlig forskning 2014, "Från konstnärlig högskola till universitet". Vetenskapsrådets kommitté för konstnärlig forskning i samarbete med Högskolan i Borås, Sweden, November 27-28

Yngve, A (2014). Introduction to community-based actions in public health. In: International Journal of Community Nutrition: Abstracts of the III World Congress of Public Health Nutrition / [ed] Serra-Majem, L, Aalborg University, 2014, p. 23-23

2013

Magnusson Sporre, C., Jonsson, I. M. & Pipping Ekström, M. (2013). The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector. I: S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias, Culinary Arts and Sciences Global, Local and National Perspectives. Konferensbidrag vid International Conference on Culinary Arts and Sciences VIII, Global, Local and National Perspectives, ICCAS 2013, Porto, Portugal, June 19-21, 2013 (ss. 188-197). Porto.

2012

1.Öström, Å., Nilsson, M. & L’Espoir Decosta, P. (2012). Perception of school meals in Sweden: a semantic study. I: Elsevier, 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration'. Konferensbidrag vid 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Bern, 9-12 september. Elsevier.

2.Nilsson, M., L’Espoir Decosta, P. & Öström, Å. (2012). School meals: to develop trust and appreciation. I: 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration'. Konferensbidrag vid 5th European Conference on Sensory and Consumer Research, 'A Sense of Inspiration', Bern, 9-12 september. Elsevier.

3.Magnusson Sporre, C (2012). Den medvetna måltiden (doktorandprojekt. Muntlig presentation. Matkulturnätverkets fokusdag.

4.Magnusson Sporre, C (2012). ”The Concious Meal”: ideas for studies in a PhD thesis. International Federation for Home Economics (IFHE), XXII World Congress, Global Wellbeing, Melbourne, Australia, July 16-21

5.Pipping Ekström, M & Jonsson, I. M (2012). Tufft arbetsklimat på krogen granskas. Muntlig presentation. Nätverket för kulturvetenskaplig mat & måltidsforskning (den svenska underavdelningen av International Commission on the Anthropology of Food), Fokusmöte, Stallet, Djurgården, Stockholm, February 16

6.Stranneby, D., Ranjbar, P & Akner-Koler, C (2012). Ready-Ride: a positioning and communication system to increase the autonomy of riders with visual impairment/deafblindness. TeMA Hörsel 2012, Linköping

2011

1.Jonsson, I. M. & Pipping Ekström, M. (2011). How to study life and work in an expanding restaurant industry. I: Andrew Mungall, ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries. Konferensbidrag vid International Conference on Hospitality & Leisure Applied Research (I-CHLAR), Balancing art, innovation & performance in food & beverage, hotel and leisure industries, Lyon, France, July 7-8, 2011 (ss. 126-143).

2.Jennerholm, P., Scander, H. & Lööb, C. (2011). Wine evaluation training of sommelier students is succesful. I: Andrew Mungall, BALANCING ART, INNOVATION & PERFORMANCE In Food and Beverage, Hotel Leisuyre Industries. Konferensbidrag vid ICHLAR, International Conference on Hospitality & Lesisure Applied Research (ss. 221-224).

3.Eriksson, L., Öström, Å. & Akner-Koler, C. (2011). Embodied aesthetic movements during mealtime: a provocative method for design innovation of culinary utensils. Konferensbidrag vid The Third Uppsala University Body/Embodiment Symposium, Bodies Knowing Bodies: Interrogating Embodied Knowledges, 17-18 nov 2011.

4.Göran-Rodell, A. & Nygren, T. (2011). Touched by hospitality: a modified application of Theory U. Konferensbidrag vid The Third Uppsala University Body/Embodiment Symposium, Bodies Knowing Bodies: Interrogating Embodied Knowledges, 17-18 nov 2011.

2010

1.Pipping Ekström, M., Scander, H., Andersson Sandberg, Å., Sandberg, E. & Jonsson, I. M. (2010). Gender Plays its Part: a study of the hospitality industry. Konferensbidrag vid Services markets & society, Helsingborg, Sweden, 2010.

2.Jonsson, I. M. & Pipping Ekström, M. (2010). Restaurangen - ett publikt och professionellt rum. I: Sofia Seifert, Rapport från konferensen Rum för arbete. Konferensbidrag vid Rum för arbete, Arbetets museum, Norrköping, Sweden, november 17–18, 2010 (ss. 14-15).

3.Jonsson, I. M & Pipping Ekström, M (2010). A case study on tangible gender research education. CHME 19th annual research conference, Horsley Park, Surrey, UK, May 5-7

4.Jonsson, I. M & Pipping Ekström, M (2010). The households in your environment: Culinary Art students in Sweden change perspective on everyday gendered food and health culture. Council 2010. International Federation on Home Economics, Sligo, Ireland, July 18-23

5.Walter, U., Edvardsson, B. & Öström, Å. (2010). Social interactions as drivers of customers' service experiences. I: Pierre Eiglier, James Fitzsimmons, Katherine Lemon, Douglas Pugh, Marketing, strategy, economics, operations & human resources insights on service activities. Konferensbidrag vid 11th international research seminar in service management (ss. 771-790). Aix-en-Provence: University Paul Cézanne Aix-Marseille III.

6.Tham, W., Lopez-Valladares, G., Wennström, S. , Österlund, A. & Danielsson-Tham, M. (2010). Appearance of two closely related variants of Listeria monocytogenes inblood from the same patient with invasive listeriosis. I: Wilhelm Tham & Marie-Louise Danielsson-Tham, Second Symposium on Food Associated Pathogens. Konferensbidrag vid Second Symposium on Food Associated Pathogens (ss. Abstr 29-. Grythyttan: Restaurang- och hotellhögskolan – Grythytte Akademi.

7.Tham, W. & Danielsson-Tham, M. (2010). Listeria monoytogenes: a very food-borne bacterial species. I: Marie-Louise Danielsson-Tham, Wilhelm Tham, second symposium on food associated pathogens. Konferensbidrag vid Second Symposium on Food Associated Pathogens, Grythyttan, Sweden, August 23-26, 2010. Grythyttan: Restaurang- och hotellhögskolan.

2009

1.Öström, Å. (2009). Att känna mat och dryck i teori och praktik. I: Alsne M, Borg E, Gustafsson I-B, Att känna, skapa och tolka ett seminarium om människans känselsinne [september 2007]. Konferensbidrag vid Att känna, skapa och tolka : ett seminarium om människans känselsinne [september 2007] (ss. 63-66). Örebro: Örebro universitet.

2.Walter, U. & Öström, Å. (2009). The role of the physical and social environment in customers’ restaurant experiences. I: Bernd Strauss, Stephen, Quis 11 Moving forward with service quality. Wolfsburg: Ingolstadt School of Management.

3.Jonsson, I. M. & Pipping Ekström, M. (2009). Arbete och liv i restaurangbranschen. I: Rapport från konferensen Arbete, livsval och ideal. Konferensbidrag vid Arbete, livsval och ideal. Arbetets museum, Norrköping, Sweden, november 12-13, 2009 (ss. 36-37).

4.Jonsson, I. M & Pipping Ekström, M (2009). Forskning om arbete och liv på restaurang. Livsmedelsforskardagarna, Malmö, Sweden, June 9, 2009 Livsmedelsforskardagarna, Malmö, Sweden, June 9

5.Tham, W., Lopez-Valladares, G. & Danielsson-Tham, M. (2009). Humanisolat av Listeria monocytogenes under ett halvt sekel i Sverige. I: P. Jonsson, B. Larsson, Veterinärkongressen 2009. Konferensbidrag vid Veterinärkongressen 2009 (ss. 91-92).

2008

1.Jonsson, I. M & Pipping Ekström, M (2008). "Solodining": restaurangmåltidens tillgänglighet för ensamstående kvinnor och män. Muntlig presentation. Livsmedelskollegiet. Livsmedelsforskardagarna, Bara mat, Palestra, Lund, Sweden, november 25-26

2.Danielsson-Tham, M. (2008). Frisk mat blir sjuk mat. Konferensbidrag vid Veterinärkongressen, Uppsala 6-7 nov. 2008. Stockholm: Sveriges Veterinärförbund/Sveriges Veterinärmedicinska Sällskap.

2007

1.Jonsson, I. M. & Pipping Ekström, M. (2007). Self-management and meal experiences in Swedish prisons. I: Inter A European Cultural Studies: Conference in Sweden 11–13 June 2007. Konferensbidrag vid Advanced Cultural Studies/Food and foodways-connecting people and place, Norrköping, Sweden, June 11-13, 2007 (ss. 291-295). Linköping, Sweden: Linköping University Electronic Press.

2.Danielsson-Tham, M. (2007). Matförgiftningar orsakade av mjölk och mejeriprodukter. I: Veterinärkongressen 2007. Konferensbidrag vid Veterinärkongressen 2007 (ss. 95-98). Stockholm: Sveriges Veterinärförbund/ Sveriges Veterinärmedicinska Sällskap.

2006

1.Akner-Koler, C (2006). Expanding the boundaries of form theory: developing the model Evolution of Form. Proceeding. Design Research Society, International Conference in Lisbon 1 - 4 November 2006, IADE Wonderground: International conference 2006 / [ed] Ken Friedman, Terence Love, Eduardo Corte-Real, Chris Rust, Lisboa: IADE - Instituto de Artes Visuais, Design e Marketing, p. 1-15

2.Jonsson, I. M (2006). Måltider i skolan: gastronomi och hälsa i vardagen. Sommarakademin, Nationellt centrum för främjande av fysisk aktivitet hos barn och ungdom/NCFF, Örebro, Sweden, June 12–14

3.Pipping Ekström, M (2006). Carin Boalt och 27000 måltider. I: Festmåltid och vardagsmat: föredrag vid ett symposium till Anders Salomonssons minne 3-4 juni 2005 / [ed] Mats Hellspong, Uppsala: Kungl. Gustav Adolfs Akademien för svensk folkkultur, p. 83-94.

4.Tellström, R (2006). Femaspektsmodellen: en metod att undersöka den lokala måltidskulturens revitalisering. I: Festmåltid och vardagsmat: föredrag vid ett symposium till Anders Salomonssons minne 3–4 juni 2005 / [ed] Mats Hellspong, Uppsala: Kungl. Gustav Adolfs Akademien för svensk folkkultur, p. 103-112

5. Rapp (Nordin), E (2008). Att njuta sig sjuk, att äta sig frisk: smakens betydelse för hälsan. I: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne: [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet, p. 65–73. Sinnena, konsten och vetenskapen ISSN 1652–1617; 6

6.Tellström, R (2008). God smak, dålig smak och avsmak: om den kulturella och korrekta smaken. I: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne: [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet, p. 51–58. Sinnena, konsten och vetenskapen ISSN 1652–1617; 6

7.Watz, B & Johansson, J (2008). Om smak skall man inte diskutera. I: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne: [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet, p. 39–50. Sinnena, konsten och vetenskapen ISSN 1652–1617; 6

8.Öström, Å (2008). Sinnena som mätinstrument för smak. I: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne: [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet, p. 23–29. Sinnena, konsten och vetenskapen ISSN 1652–1617; 6

9. Jonsson, I. M (2008). Reflektioner om smak och lärande. I: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne: [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet, p. 75–78. Sinnena, konsten och vetenskapen ISSN 1652–1617; 6

10.Gustafsson, I-B (2008). Förord och inledning. I: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne: [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet, p. 7–7. Sinnena, konsten och vetenskapen ISSN 1652–1617; 6

11.Billing, M (2008). Smak som hantverk. I: Smaksinnet och den goda smaken: ett seminarium om människans smaksinne: [januari 2005] / [ed] Marieanne Alsne, Inga-Britt Gustafsson, Örebro: Örebro universitet, p. 37–38. Sinnena, konsten och vetenskapen ISSN 1652–1617; 6

12.Hellström, L (2008). Images of places: designing rural identity and hospitality. Culinary arts and sciences VI: global, national and local perspectives / [ed] Kai Victor Hansen, Svein Larsen, John S. A. Edwards, Stavanger: The Worshipful Company of Cooks, University of Stavanger and Norwegian School of Hotel Management, p. 223-226. ISBN: 82-7644-294-3

2005

1.Jonsson, I. M. (2005). Familjemåltiden en hemvist för kulinarisk kulturell kunskap av betydelse för information och utbildning om mat och måltider. I: Bodil Axelsson, Johan Fornäs, Kulturstudier i Sverige nationell forskarkonferens, Norrköping 13-15 juni, 2005, Norrköping, Sweden. Konferensbidrag vid Kulturstudier i Sverige, Nationell forskarkonferens, Norrköping, Sweden, June 13-15, 2005 (ss. 527-530). Linköping: Linköping University Electronic Press. Linköping universitet.

2.Blom, T (2005). A five-aspect-meal model for the development of tourism and hospitality. The 14th Nordic Symposium in Tourism and Hospitality Research. Akureyri, Island

3.Gustafsson, I., Öström, Å., Johansson, J. & Mossberg [Larsson-Mossberg], L. (2005). A five aspect meal model: a tool for the development of meal service in the restaurant field? I: JSA Edwards, B Kowrygo & K. Rejman, Culinary arts and sciences V global and national perspectives. Konferensbidrag vid Fifth International Conference on Culinary Arts and Sciences (ss. 3-11). Bournemouth: Worshipful Company of Cooks Research Centre, Bournemouth University.

4.Öström, Å., Nygren, T. & Gustafsson, I. (2005). Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes. I: Edwards JSA, Kowrygo B, Rejman K, Culinary Arts and Sciences Global and National Perspectives. Konferensbidrag vid The Fifth International Conference on Culinary Arts and Sciences, Global and National Perspectives (ICCAS 05), Warsaw Poland, 27 June - 1 July 2005. Bournemouth: The Worshipful Company of Cooks Research Centre at Bournemouth University.

5.Nordin, E., Öström, Å. & Gustafsson, I-B. (2005). Differences in health and taste attitudes among middle age people in Sweden. I: J.S.A. Edwards, B. Kowrygo, K. Rejman, Culinary arts and sciences V global and national perspectives. Konferensbidrag vid The Fifth International Conference on Culinary Arts and Sciences (ss. 609-609). Bournemouth: The Worshipful Company of Cooks Research Centre at Bournemouth University.

6.Ahlgren, M & Gustafsson, I-B (2005). Consumers' demands when purchasing ready meals for others and for themselves. I: J.S.A. Edwards, B. Kowrygo, K. Rejman, Culinary arts and sciences V global and national perspectives. Konferensbidrag vid The Fifth International Conference on Culinary Arts and Sciences, p. 509-517.  Bournemouth: The Worshipful Company of Cooks Research Centre at Bournemouth University

7.Jonsson, I. M (2005). Culinary knowledge in different arenas of society. I: J.S.A. Edwards, B. Kowrygo, K. Rejman, Culinary arts and sciences V global and national perspectives. Konferensbidrag vid The Fifth International Conference on Culinary Arts and Sciences, p. 509-517.  Bournemouth: The Worshipful Company of Cooks Research Centre at Bournemouth University

8.Tellström, R., Gustafsson, I-B & Mossberg, L (2005). Branding local and regional food culture in Sweden. I: J.S.A. Edwards, B. Kowrygo, K. Rejman, Culinary arts and sciences V global and national perspectives. Konferensbidrag vid The Fifth International Conference on Culinary Arts and Sciences, p. 469-469.  Bournemouth: The Worshipful Company of Cooks Research Centre at Bournemouth University

9.Pipping Ekström, M (2005). Vi ska äta vem ska laga? I: Kulturstudier i Sverige: nationell forskarkonferens, Norrköping 13–15 juni, 2005, Norrköping, Sweden / [ed] Bodil Axelsson, Johan Fornäs, Linköping: Linköping University Electronic Press, Linköpings universitet, p. 827-834. Linköping Electronic Conference Proceedings, ISSN 1650-3686; 15

10.Tellström, R (2005). Känslan som restaurangupplevelse: symbolik och estetik i den kommersiella måltiden. I: Kulturstudier i Sverige: nationell forskarkonferens, Norrköping 13-15 juni, 2005, Norrköping, Sweden / [ed] Bodil Axelsson, Johan Fornäs, Linköping: Linköping University Electronic Press, Linköpings universitet, p. 1015-1026. Linköping Electronic Conference Proceedings, ISSN ISSN 1650-3740; 15

11.Tellström, R (2005). Ursprung som krydda: kommersiell gestaltning i restaurangmiljön av en måltidskultur och dess geografiska hemvist

2004

1.Gustafsson, I-B (2004). Culinary Arts and Meal Science. In: Proceedings of the 4th international conference on culinary arts and sciences, 2004, p. 94-97

2.Ingermaa, F., Parihar, V., Danielsson-Tham, M., Båverud, V., Helmersson, S. & Tham, W. (2004). Sheep, humans and listeriosis. I: Danielsson-Tham M-L, Tham, W och Ericsson Henrik, ISOPOL XV. XV International Symposium on Problems of Listeriosis. Uppsala, Sweden, September 12–15, 2004. Konferensbidrag vid ISOPOL XV. XV International Symposium on Problems of Listeriosis. Uppsala, Sweden, September 12–15, 2004 (ss. Abstract no. 129-. Uppsala: Dep of Food Hygiene, Faculty of Veterinary Medicine.

3.Parihar, V., Ingermaa, F., Danielsson-Tham, M., Båverud, V. , Helmersson, S. & Tham, W. (2004). Zoonotic aspects of Listeria monocytogenes. I: Danielsson-Tham M-L, Tham W och Ericsson Henrik, ISOPOL XV – XV International Symposium on Problems of Listeriosis, Uppsala, Sweden, September 12–15, 2004. Konferensbidrag vid ISOPOL XV – XV International Symposium on Problems of Listeriosis Uppsala, Sweden, September 12–15, 2004 (ss. Abstract no. 128-. Uppsala:

2003

1.Herdenstam, A, Hammarén, M., Ahlström, R. & Wiktorsson, P. (2003). The professional language for wine tasters: improving communication by dialogue method. I: J.S.A. Edwards, I-B. Gustafsson, Culinary Arts and Sciences IV Global and National Perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, Global and national perspectives, ICCAS 03, Bournemouth University, England and Örebro University, Sweden, 2003 (ss. 74-83). Poole: Worshipful Company of Cooks Research Centre, Bournemouth University.

2.Nordin, E., Bosander, F., Gustafsson, I. & Öström, Å. (2003). Sensory evaluation of specific flavours in sauces with various amount of added butter. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 430-439). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

3.Ahlgren, M., Gustafsson, I-B & Hall, G (2003). Situational influences on the consumption of ready meals. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 192-192). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

4.Algotsson, A., Gustafsson, I-B & Hall, G (2003). Culinary art and meal science: the meal project. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 190-190). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

5.Billing, M (2003). The profession of the sommelier: a description of an old profession and its development. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 195-195). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

6.Blom, T (2003). The geographies of the senses: tourism products with regional and local identity. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 124-134). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

7.Edwards, J.S.A & Gustafsson, I-B (2003). Preface. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. i-i). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

8.Gustafsson, I-B (2003). Culinary arts and meal science: a new scientific research discipline. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 97-107). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

9.Hansen, K & Gustafsson, I-B (2003). Payment: an under-valued part of the meal experience. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 20-30). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

10.Hellström, L & Högberg, S (2003). Rural design: close to nature. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 135-146). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

11.Jonsson, I.M., Gustafsson, I-B & Pipping Ekström, M (2003). Culinary arts and tasting classes: a better way of food education for children at school? I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 194-194). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

12.Nissen Johanssen, E & Blom, T (2003). An artistic director of the hotel and restaurant experience through the details', radiance and harmony. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 115-123). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

13.Nygren, T & Gustafsson, I-B (2003). Perceived flavour changes in blue mould cheese after tasting white wine. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 440-448). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

14.Nygren, T., Gustafsson, I-B., Öström, Å & Risvik, E. (2003). Preferences for wines and blue mould cheeses in combination. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 460-460). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

15.Tellström, R., Gustafsson, I-B & Fjellström, C (2003). Food culture as a political tool: meal construction during the Swedish EU chairmanship 2001. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 341-352). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

16.Watz, B & Johansson, J (2003). Creative cooking in culinary arts. I: John S. A. Edwards, Inga-Britt Gustafsson, Culinary arts and sciences IV global and national perspectives. Konferensbidrag vid Fourth international conference on culinary arts and sciences, global and national perspectives, ICCAS 03, Bournemouth University (ss. 193-193). Bournemouth: Worshipful Company of Cooks Research Centre at Bournemouth University, UK.

17.Blom, T (2003). Perspective to tourism today and in future in Canary Island from a Swedish viewpoint. In: Islas con historia: reflexiones sobre el pasado y el presente desde España y Suecia = Islands with history: reflections on the past and present from Spain and Sweden / [ed] Manuel Lobo Cabrera, Las Palmas de Gran Canaria: Universidad de Las Palmas de Gran Canaria, p. 307-314

2002

1.Sundström, G & Jonsson, I.M (2002). The pharmacy, the primary health care develop a forum together for self care, health counselling and drug dispensing. Pharmacy and Pharmaceutical Sciences World Congress, 62nd Congress of FIP, Nice, France, August 31 - September 5, 2002

2001

1.Nygren, T., Gustafsson, I-B., Öström, Å. & Johansson, L. (2001). Flavour changes produced by wine and cheese interactions measured by sensory methodology. I: John S. A. Edwards, M. M. Hewedi, Culinary arts and sciences III global and national perspectives. Konferensbidrag vid Third international conference on culinary arts and sciences, Bournemouth University (ss. 509-520). Bournemouth: Worshipful Company of Cooks Centre for Culinary Research at Bournemouth University.

2.Jonsson, I. M., Hallberg, L.R.M & Gustafsson, I-B (2001). Somalian food choice - focus groups as a method for gathering facts about food and traditions in a new country: qualitative methods in the service of health. 2nd Nordic Interdisciplinary Conference on Qualitative Methods in the Service of Health, August 9-10, 2001, Göteborg, Sweden

3.Jonsson, I. M., Gustafsson, I-N & Hallberg, L.R.M (2001). The SAPERE-method: evaluation of a method for sensory training of children at school. In: Culinary arts and sciences III: global and national perspectives / [ed] John S. A. Edwards, M. M. Hewedi, Bournemouth: Worshipful Company of Cooks Centre for Culinary Research at Bournemouth University, p. 459-468. Third international conference on culinary arts and sciences, Bournemouth University/University of Cairo, Cairo, Egypt, April 17-20

2000

1.Jonsson, I. M., Gustafsson, I-N & Hallberg, L.R.M (2000). Ett lustfyllt lärande om mat: SAPERE-metoden. Livsmedel 2000. Innovativ livsmedelsforskning, Uppsala livsmedelscentrum, Nationella livsmedelsforskardagar, Uppsala, Sweden, October 19–20