About
Ingela Bohm is an Associate Professor at Umeå University's Department of Food, Nutrition and Culinary Science. She holds a PhD in Food and Nutrition (2016) and previously worked as a dietitian and teacher. Her research bridges home economics education, cultural sustainability, and culinary skill development, with emphasis on overcoming time constraints in pedagogy through sensory-focused methods.
Research Interests: Bohm investigates how cultural sustainability manifests in home economics curricula, time poverty's impact on cooking literacy, and contradictions in food discourses (e.g., debates on sugar/meat). She collaborates with teachers to design tools enhancing manual skills and real-time food assessment during limited class hours.
Publication Trends: Her 12 most recent works (2015–2025) analyze Swedish home economics through sociological lenses, exploring:
- Discursive conflicts around sweet/vegetarian foods
- Cultural sustainability as a 'hidden curriculum'
- Time arrhythmia in skill acquisition
- Group dynamics in practical learning
Projects:
- Sensing Tomorrow (2022–Present): Developing sensory-based pedagogic tools.
- Home Economics 2030 (2018–2021): Innovating curriculum design.
- Time, Space and Culture in Swedish Home Economics (2018–2021): Examining temporal constraints.
Bohm also contributes to the research group Learning Litum, focusing on literacy in educational sciences.
